My high school friend, Emily, likes her bananas a little green and crunchy. She'd have it easy in my house. I like my bananas freckled. But no matter how many bananas I buy, either my son gobbles them all up, or they go bad before they get freckly.
On Friday afternoon my neighbor brought me around two dozen over-ripe bananas ready for freezing. I've already been baking more than usual, so banana bread was not the solution. Unfortunately for me, it is still warm enough where I live to eat ice cream.
UPDATE: I had some moms and little kids over last night, but something came up and I couldn't get to the grocery store to pick up fresh fruits and veggies to put out. Luckily, the night before I had frozen 4 ripe bananas (peeled) in a zip-top freezer bag. When the crowd was over I blended them up with natural peanut butter and vanilla soy milk. Most of the kids were too busy playing, but the moms loved it, even on this January evening.
Also see my post on freezing fruit and more ice pop ideas.