I've often found myself with bananas that ripen to the point of having totally brown peels--not bad yet, but likely not going to last another day or two. On a hunch, I once tried freezing them (I like to use over-ripe bananas for banana bread, but I don't always have the time and ingredients to do it right away). It was fantastic: The bananas froze well, then I thawed them and mashed them to make the banana bread. It was great.
So, if you have over-ripe bananas that aren't going to last much longer before they go from super-ripe to bad, throw them in the freezer--peel and all. You don't have to prep them in any way.
When you're ready to make the bread, take them out and thaw them. They are easy to peel.
I actually put mine in my toaster oven to get them to thaw faster. The bananas got mushy, though, and did not entirely maintain their original shape--so if you thaw them in the oven or microwave, make sure you put them in or on something. Don't just throw a frozen banana on the oven rack! (I never actually did this, but I can deduce the result. ;) )
You can also thaw mashed bananas in a baggie, to use for later.
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| Photo source: http://www.finecooking.com/item/5694/bananas |
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