Always peel your bananas before you freeze them.
I learned my first notable food-making lesson this morning when I looked at the solid, brown nanners in the freezer and thought, “I can’t blend them like that…”
Thankfully, this lesson had a part two.
If your frozen bananas are still fully dressed, no problem. Cut two lines down either side of the fruit, then cut rings around it, taking off the peel in chunks as you go.
Voila! Frozen, skinless, smoothie-ready nanners. And now I know: it really isn’t more convenient to just throw the whole banana in the freezer. Because your hands will get really sticky later.