Just a quick note here for those of us who plan to make banana bread this winter.  Have you ever started to get everything out, only to discover that someone had eaten the last of the bananas that morning for breakfast?  Isn’t it a pain to have a major ingredient missing from your plan?  Or, perhaps, you know you have bananas, but when you go to get them, they are hard and green, and you just know that your banana bread is not going to be as sweet and delicious as it could be, if you’d had those browny, spotting, very ripe bananas to use.

Here’s how to kill two birds with one stone.  When the bananas in your house are getting too old to eat, but are just right for making bread, just freeze them!  You can either peel them, and put them in a plastic bag, or, you can just throw them right into the freezer in their own little yellow skin-wrappers.  No muss, no fuss.

Then, when you decide to make banana bread, there they are, waiting for you.