I can't tell you how many times I buy bananas with the intent to eat them quickly. The reality? A brown and mushy mess within a week. I got tired of throwing them away, yet didn't dare make my kids eat them like that. The solution? I freeze them! If you have bananas that are too soft to enjoy, yet haven't turned so brown that they are completely rotten, then you are in luck! Pop the whole banana, peel and all, right into your freezer. They will come in handy the next time you make bread, muffins, pancakes, or any other baked good. When you're ready to use them, simply place your frozen banana on a plate, at room temperature, for about an hour. Once thawed, you cut the peel open and transfer the banana into a bowl. Please note: the banana will be liquidy and mushy. Take a fork and mash it up real good. Then, add it to the mixture of your baked goods! The flavor will be more intense, verses using a ripe, fresh banana in your baking. Let's just say it is the key to my Banana Bread recipe *wink, wink*.