17 recipes to ensure you’ll never waste another banana

Baked, frozen, grilled—this MVP fruit hits the sweet spot in *so* many ways.
Published April 17, 2020


As a ZeroPoint™ fruit, the humble banana is a favourite among WW members. The biggest challenge, it seems, is finishing a bunch before the stragglers go bad. How many of us have regretfully ended up tossing the last couple when they turned to mush on the kitchen counter?

Fortunately, bananas have an underrated super power: They can replace flour and sugar in many recipes, lowering SmartPoints® values while adding moisture and natural sweetness. They freeze well, too, so you don’t have to use them all right this second. Here’s how to preserve and enjoy every fruit in the bunch. No banana left behind!


If you can’t use your bananas now, freeze them for later.


  • No need to panic when you see those yellow peels transitioning to brown. Ripe bananas—even the really ugly ones—can be frozen and enjoyed down the line. 
  • Start by removing the peels. Leave the bananas whole, or break them into large chunks for ease of storage, if needed. 
  • Place the fruits in a single layer on a sheet pan lined with parchment or wax paper—or on a silicone mat—so they don't freeze in a clump. 
  • Freeze bananas for two to three hours. Transfer to an airtight container or zip-tip freezer bag, then return to the freezer. Frozen bananas generally retain their texture and flavour for up to three months.
  • To defrost bananas for use in baking or cooking, place in a bowl and allow to thaw for up to two hours at room temperature, or overnight in the fridge. They may look mushy and brown, but trust us: They will cook up deliciously! 

Leslie Fink, MS, RD, has worked on the WW editorial team for more than 21 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.