If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection

  • Select firm, ripe bananas. Do not use fruit that show signs of decay or mold.

2. Equipment

  • Cutting board
  • Knife
  • Fruit masher
  • Ruler/headspace tool
  • Use clean packing containers and materials that are moisture and vapor-proof/resistant:
  • Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
    • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
    • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
    • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
  • Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

  • Before use, wash reusable containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit

  • Peel bananas. 
  • Mash thoroughly.  
  • Add 1/2 teaspoon (1500 mg) ascorbic acid per cup of mashed bananas. 

5. Pack

  • Package in moisture- and vapor-resistant containers. 
  • Leave adequate head space for the containers being used. 
  • Before sealing, use clean paper towel or cloth to make sure sealing edges are free of moisture or food.
Headspace for Freezing Fruits

Type of Pack

Container with wide top opening

Container with narrow top opening

Flexible bags and wraps
 

Pint

Quart

Pint

Quart

Any Size

Liquid Pack

½-inch

1-inch

¾-inch

1 ½-inches

Remove as much air as possible

Dry Pack

½-inch

½-inch

½-inch

½-inch

Remove as much air as possible

 

6. Store

  • Label with the name of food, date, and type of pack.
  • Freeze packaged fruits as quickly as possible to 0°F or below.
    • For quickest freezing, place containers in single layer in freezer.
  • Most fruits will maintain high quality for 8-12 months at 0°F or below.