> wrote in message
...
> On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
>
>>
>> The answer to your question is that you cannot let it ripen nearly
>> enough.
>
>
> Not true. While I like to freeze near-rotten bananas for smoothies later
> on,
> one should always give them a taste test before mixing or freezing, since
> one of them MAY have gone sour, and you don't want that. (This only
> applies
> to those that are at least partially liquid.)
>
> Favorite smoothie recipe (careful, don't get addicted - bananas are
> fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
> Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
>
> I also have a great recipe at home from a newspaper for banana bread -
> it includes pineapple and coconut.
>
>
> Lenona.

Bananas are fattening? I'd be willing to bet that there are a lot of
skinny, raw vegans who would disagree with that. Bananas are another cheap
food. For smoothies, a lot of people wait until the bananas are the perfect
ripeness, then chuck them in the freezer, whole. Or they cut in thick
slices and freeze in portion packs.

The smoothies that my daughter used to make had Greek yogurt, bananas,
frozen berries, a ton of spinach and a drizzle of honey.