"dsi1" wrote in message
...


I haven't frozen any of my bananas but evidently other people do. If you
wait long enough the banana peels will just disintegrate when you touch it.
Hoo boy! The enzymes in the banana converts the starches into sugars and
then the sugars are converted into alcohol by the yeast strains in the air.
My guess is that the sweet spot is just when the banana starts producing
alcohol.

https://veronicascornucopia.com/2009...rripe-bananas/

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I would be afraid to be poisoned!

I save my bananas in the same way outlined in that piece.

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