DONT THROW away your bananas... actually when they are very ripe.. almost to the point they start to mold over, is the best time to use them for something... the concentrated flavor is at its best. I have a great recipe for roasted banana sorbet if you would like to make some.
Take you bananas and peel them. Lay them flat in a roasting pan , casserole pan or something of the sort. On top of that you are going to sprinkle on some cinnamon JUST to give them some flavor, cut an orange in half and squeeze it into your pan and turn the halves upside down onto the bananas so they can take in any extra flavor while roasting. Pour water on top just barely to cover the tops of the bananas. Cover with tin foil and place them inside the oven at 350° F and roast for about 3 hours. Make sure you check them, when they start to get black, they are done. When finished remove them from the oven and place into a blender with about 8 oz. of orange juice and 4 oz. of sorbet syrup. Sorbet syrup is equal parts water and sugar boiled on a burner. For example, 1 lb. water 1 Lb. sugar... Make sure you remove the oranges, when mixed in a blender they add too much orange flavor and your bananas have already taken in enough flavor. Blend these in your blender until fully pureed
*Mixed* and it has turned to a liquid. If you like fruit shakes, this is definetly a try.. If you want to make a sorbet, take the mixture and place into a container and put into the freezer. Usually the next day *Must sit in freezer overnight 24 hours*, or when you have time to finish the recipe, take the mixture and you are going to place it back into your blender. If you have an icecream machine, thats works MUCH better, but in a blender with a variety of speeds you should select something like pulse or beat. This product can then be placed into your fridge or freezer and eaten. If you have problems contact me, sometimes it is harder in certain blenders to achieve the sorbet you are looking for, but for a fruity sorbet its great. A sorbet is the same thing as ice cream but rather than having milk added, you have added a fruit making it sorbet.To store your bananas, the best place is usually in a container like a pie safe, or cake safe. The best are the new ones that are plastic from rubbermaid, they run for only a few dollars but you can keep anything in them and keep it as close to airtight as possible. If you dont have a safe, the next best thing is to just let them sit in your house OUT OF the sunlight. Sunlight will help them ripen faster as well as your freezer and the fridge so stay away from those..
I have more recipes for bananas, if you need any help. Its great to be a chef...