Cut into rounds about 1/4″ to 1/2″ (0.6 to 1.2 cm) thick.

Arrange the slices in a single layer on a baking sheet lined with parchment paper, making sure they do not touch to prevent sticking.

Flash freeze the slices by placing the baking sheet in the freezer for 2-3 hours or until the banana slices are solid.

Once frozen, transfer the slices to a resealable freezer bag and label it with the date.

Store the bag in the freezer for up to 6 months. Use the frozen slices directly in smoothies or thaw them slightly for mashing if you want to use them for baking.

Mash the bananas with a fork or potato masher until smooth. You can leave some chunks for texture in baking or puree them if you prefer a smoother consistency.

Portion the mashed bananas according to the amount you typically need for your recipes. If you don't have specific recipes in mind, 1/2 cup or 1 cup portions work well.

Transfer the mashed bananas into freezer-safe containers or resealable freezer bags.

Place the bag in a small mixing bowl, open it, and transfer the mashed bananas into the bag.

Label the bags with the date and portion size.

Freeze the bags flat to save space. Once frozen, you can stack them. Freeze for up to 6 months.

To thaw, let the mashed bananas sit in the refrigerator overnight or at room temperature for a few hours. Use them in baking recipes or any dish that calls for mashed bananas.