How to mash bananas

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Mashing bananas is essential in several different kinds of recipes. Banana bread, banana baby food, and smoothies or shakes are some examples. There are also different methods and appliances to use. This article will tell you how to mash a banana.

How to mash bananas

How to mash bananas

  • Make baby food portions by using an ice cube tray. Wrap the tray with Saran wrap. Foil can be used, but little pieces may rip and drop in the food. When frozen, transfer the pieces to a plastic container that can be used in the freezer.

How to mash bananas

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How to mash bananas

How to mash bananas

How to mash bananas

How to mash bananas

How to mash bananas

How to mash bananas

How to mash bananas

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About This Article

To mash bananas, start by removing the peels and cutting off both ends of the banana tips. Next, put the banana into a large bowl and use the bottom of a spoon or fork to press down until the banana is well mashed. If you want to puree your banana instead, cut it into small chunks first and put the pieces into a blender or food processor. Then, pulse the banana until the mixture is fully pureed. For tips on using mashed banana for baby food, read on!

In this brief guide, we will answer the question “what is the best way to mash bananas?” with an in-depth analysis of what is the best way to mash bananas. Moreover, we will also discuss different methods of mashing bananas.

What is the best way to mash bananas?

The best way to mash bananas is simply, peel and toss the peeled, ripe, bananas into a blender and blend the bananas to the desired consistency. The other best way is to put the ripe bananas in a medium mixing bowl and mash them with the potato masher. Stop when you get your desired consistency.

What are different ways of mashing bananas?

There are 3 different ways used to mash bananas. Those 3 ways are given below:

  1. Use a blender or food processor:

Using a blender or food processor has always been the best method on how to puree bananas, especially if you intend to use mashed bananas as baby food.

Follow this method, and you will have a smooth banana puree in minutes.


  • Step 1: Wash the bananas.

Pick the ripe bananas and wash them with clean water. You can also use a water-vinegar mixture with a ratio of 3-1 since this helps to remove bacteria more effectively.

Then, rinse the bananas under cool running water and dry them before peeling.

  • Step 2: Peel and slice the bananas into small banana pieces.

Take off the entire banana peel from the banana and remove the banana string if you intend to mash bananas for the baby.

After that, remove both ends of the banana tips before cutting the bananas into small chunks or pieces.

  • Step 3: Puree the bananas with a blender or food processor.

Place the banana pieces into the food processor or blender. You can add water or sour cream to the bananas and blend them until the banana pulp reaches the consistency you prefer.

Besides, if you are making bananas for babies, add breast milk or formula milk rather than water to the mashed bananas. This way, you will have a healthier banana puree for babies.

  1. Use a potato masher

In case you have soft and overripe bananas, it would be best to use a potato masher to mash them.


  • Step 1: Wash the ripe bananas.

Clean the bananas under running water to remove the dirt on their peel. You can also use the water-vinegar mixture with a ratio of 3-1 before rinsing with water to discard bacteria more effectively.

A note here is to wash the bananas gently as they are vulnerable because of their squishy texture.

  • Step 2: Peel and cut the banana in half.

Remove the banana peel from the banana and even the “string” if you intend to make puree for babies.

Then, take the rotten parts and both ends of the banana tips away before slicing the banana in half.

  • Step 3: Press the banana using a potato masher.

Toss the peeled banana slices into a medium mixing bowl, and use a wave-shaped potato masher as a banana masher to mash banana. Stop the mashing process as soon as the mashed banana reaches the consistency you prefer.

  1. Use a fork or a spoon

If you don’t have a food processor, blender or potato masher, you can simply use a fork or a spoon to mash bananas.


  • Step 1: Wash the bananas.

Clean the bananas under running water to remove the dirt and bacteria on their peel.

If your bananas are overripe, be gentle when cleaning them, as they can get damaged easily due to their super soft texture.

  • Step 2: Take the fleshes out of the banana peel and mash them.

First, cut the bananas in half, then take the fleshes out and place them in a mixing bowl. After that, frequently mash bananas for 15-20 minutes or until the puree reaches the creamy texture you need for your dishes.

How to avoid browning while mashing the bananas?

One of the biggest problems when making banana puree is that ripe bananas turn brown so quickly. To avoid this problem, you can add a few drops of citrus juice, such as lemon juice, orange juice, or pineapple juice to the mashed bananas. However, use as little as possible because overusing these liquids can change the flavor of the puree.

How can you store mashed bananas?

The first method is to keep your mashed banana in plastic containers and refrigerate it right after the food preparation process. This way, your mashed banana will stay fresh for up to three days.

In case you want to lengthen the leftover’s shelf life, you can leave it in the airtight container and freeze it. Frozen bananas can last for up to 3 months.


In this brief guide, we have answered the question “what is the best way to mash bananas?” with an in-depth analysis of what is the best way to mash bananas. Moreover, we have also discussed different methods of mashing bananas.


Mahnoor Asghar

Mahnoor Asghar is a Clinical Nutritionist with a bachelor’s degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.

Mahnoor Asghar

Mahnoor Asghar is a Clinical Nutritionist with a bachelor’s degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.

How to mash bananasI was recently asked about how dark, how ripe should the bananas be when using in baking recipe? Should they be all brown, almost black? And, do I puree them first?

The bananas I used were less than 8-inches long, each, with their peels.
Did you know that when mashed, three bananas at this size equals a little over 1 1/2 cups?

SARAH SAYS: For baking, I like to use bananas that start to get covered with brown flecks; I find they work best for baking. It's because it has a higher pectin content than one that is riper. Pectin is an indigestible soluble fiber which, when combined with water, forms a colloidal system and gels, which helps baked good bake with a better structure. In other words, I have found that the less pectin a banana has, the more apt the recipe will sink in the middle. But, everyone has their own opinion as to what degree of ripeness is the best.
How to mash bananas

I mashed them with a fork for a few seconds – just enough so they would fit into a dry cup measuring cup so I could measure the pulp.
SARAH SAYS: That's the only reason for mashing them! The mixer blades will further mash them, so you do not want to overdo it at first!
How to mash bananas

Here is one cup dry measuring cup, with the pulp leveled to its rim. Push the pulp into the measuring cup with a rubber spatula. All you want to do is get as accurate a measurement as possible for the recipe!
How to mash bananas

Here’s how to turn a rock-hard banana into a ripe fruit you can actually enjoy, whether you have several days or several minutes.

Ah, the banana. It's the simplest of snacks with its self-contained, eco-friendly natural packaging. But timing the ripening of this cheery fruit requires some planning that most every other item in the produce department doesn't need.

Here's why: Bananas are rarely perfectly ripe when you buy them at the supermarket. This is not an accident. Unlike many fruits and vegetables, bananas actually continue to ripen after picking, so a banana that's fresh before it even reaches the grocery store would become overripe much too quickly for most shoppers' tastes.

But what do you do with that rock-hard fruit if you want a perfectly ripe banana right now? And what if you're craving banana muffins, but the bananas at the store still light yellow, or edged with green? Here are three ways to ripen your bananas faster than nature intended.

How to Ripen a Banana 3 Ways

Have a Day or More? Try The Paper Bag Technique

As bananas ripen naturally, the peels give off ethylene gas. The higher the concentration of ethylene in the air surrounding the banana, the faster it will ripen. Commercial banana producers use ethylene gas to control ripening in order to send bananas to retailers at specific stages of ripeness.

You can take advantage of ethylene's ripening properties at home by putting your banana into a closed paper bag; the paper will trap ethylene while letting in enough oxygen to help move the process along.

For even faster ripening, add an apple, pear, apricot, or avocado — they also release ethylene. However, do not to keep the bananas in plastic bag, which doesn't let in enough oxygen and can actually inhibit ripening. That's why the bananas at your store are often bagged in plastic, to keep them from ripening too soon.

Depending on how under-ripe your bananas were to start with, paper-bag ripening will take 1-3 days; putting the bag on top of your fridge or another warm location can speed it up even more. Check them daily, and when the bananas are firm and bright yellow with no trace of green, they're good for eating raw. Once brown spots start to appear, you can use them for baking.

Have a Few Hours? Bake Them in the Oven

What if you want to make banana bread today, not in two or three days? To speed-ripen bananas in the oven.

  1. Preheat the oven to 300 degrees F and line a baking sheet with silicone or parchment (the bananas may leak a little during baking).
  2. Place unpeeled bananas on the baking sheet with some space between them, and bake for about half an hour, checking every 15 minutes to see if they're soft enough. The more under-ripe they are to start with, the longer it will take to ripen them. The peels will turn black, and the fruit will be soft — too mushy for eating raw, but great for baking.
  3. Let them cool before handling.

Have Just a Few Minutes? Pop Them in the Microwave

You can zap firm yellow bananas to soft ripeness in just a few minutes. Here's how:

  1. Poke unpeeled bananas all over with a fork or knife.
  2. Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they're as soft as you want them.

They won't be quite as sweet as the oven-ripened versions, but they'll be mashable for your muffins and quick breads.

I am planning to bake some Banana Muffins. The recipe calls for mashed bananas. From my experience I know this can be tricky, because when mashing them by hand, of course they aren’t as finely mashed as if I use my stick blender.

What is the ideal consistency for mashed bananas in muffins?

When done by hand I am afraid some parts of the banana will sink to the bottom. When done with the blender I am afraid it gets too liquid.

4 Answers 4

It sounds like your bananas might not be ripe enough. If they’re really ripe, you can mash with a fork and with very little effort turn them into a nice smooth goopy mush. There shouldn’t be any pieces left to sink. You want to wait until they’re so ripe you wouldn’t want to eat them – blackening skin, very very soft.

How to mash bananas

A trick to make sure they’re ripe enough is to put them in a brown paper bag overnight. They emit ethylene gas, which causes them to change color, flavor, and texture. Putting them in a brown paper bag allows them to still breathe, but traps in all that gas, which hastens the ripening process. This is best to do with already ripe bananas the night before you want to make the muffins (or bread, etc.).

After, just use a fork in a large bowl. The consistency should be to the point where you could almost drink it with a straw – very goopy.

How to mash bananas

One more trick, but it requires about two days planning:

  1. Freeze the bananas.
  2. Thaw them in a bowl in the fridge. (takes about a day, depending on how thoroughly frozen they are)

You will be left with some rather sad bananas when they’re done, but you just slice the bananas in half, and the insides just slide right out, and you can finish mashing with a fork or potato masher.

(warning : there will be quite a bit of liquid. The freezing breaks the cell walls, causing the banana to soften up; the advantage is that you can keep them in the freezer for months, so when you have a sad banana or two you can pop ’em in the freezer and come back when you have enough bananas & free time to make bread.)

Yesterday I shared a recipe for banana chips and explained that green bananas are a nutritious staple in Jamaica. Today I want to share with you another easy way to enjoy this staple–mashed green bananas.

How to mash bananas

My son enjoys his mashed green bananas with loads of raw butter and a sprinkle of sea salt. Mmmmmm.

These are similar in profile to mashed potatoes but are more flavorful. They can also be dressed up in many ways by adding different spices and seasonings. Their pleasant taste makes it a good variation to try with picky eaters who gravitate towards mashed potatoes. They actually make a great potato substitute!

Green bananas are also Paleo, but they are not GAPS-legal.

They are very simple to make as well.

How to mash bananas

Mashed Green Banana Recipe


  • 2 fingers green banana
  • 1 tbsp butter or ghee
  • 1/4 tsp salt


Peel off the remaining skin.

Don’t forget to pin this to your side dishes board on Pinterest!

How to mash bananas

How to mash bananas

Try these soon, and let me know what you (or your kids) think!

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Medical Disclaimer

The content on this website is for informational and educational purposes only. It is based on my personal experience and is not intended as medical advice. For specific advice or treatment programs please consult your personal physician / health professional as individual needs do vary. I am not responsible for potential health consequences of any person(s) reading / following the information provided here. It is especially important to consult your physician before using natural remedies if you are on any kind of OTC or prescription drug regimen.

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Simply peel and mash the bananas, then scoop the mash into resealable plastic freezer-safe bags. Squeeze out extra air, lay the bags on their sides, and freeze them flat. Be sure to label the bags with the number of bananas or better yet, the cup measurement.

How long can pureed banana be kept in the fridge?

Refrigerate leftover banana puree in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.

Can you save mashed banana?

Mashed banana can also be frozen in bags or freezer-safe containers. Don’t puree the bananas, just mash with a fork to keep some texture. For each cup of mashed banana, add one tablespoon of lemon juice or 1/2 teaspoon ascorbic acid to prevent browning. Dip whole, sliced or chunked bananas in the melted chocolate.

How long do mashed bananas last in the freezer?

3 months
Freezing Mashed Bananas Store in the freezer for up to 3 months.

Is it OK to keep mashed bananas in fridge?

Mashed bananas can be stored in the fridge for up to three days. For best results, keep your mashed banana in a plastic container in the produce drawer of your fridge. Your mashed banana will likely go brown quite quickly, but this doesn’t mean that it is unsafe to eat.

Why do mashed bananas turn brown?

Well, bananas turn brown when cut because they contain an enzyme called polyphenol oxidase. Quite simply, this enzyme reacts with oxygen upon exposure and discolours the flesh of the fruit. Mix the banana with natural yogurt.

Why did my banana puree turned brown?

Well, bananas turn brown when cut because they contain an enzyme called polyphenol oxidase. Try stirring a little fruit juice (lemon, orange or pineapple) into your pureed or mashed banana. But please note that some babies react to the acid in citrus fruits, so you may want to check with your doctor first.

Can I leave mashed banana in the fridge?

Can you refrigerate bananas after opening?

As for where to stash your cut, airtight sealed bananas, the fridge is your best bet. The cooler, drier conditions help preserve the fruit longer than if it were at room temperature.

Can brown bananas make you sick?

Overripe bananas that have mold or strange odors are not safe to eat and should be discarded. Fully ripe bananas don’t pose any health risks. In fact, they’re actually more flavorful and nutritious compared to their green counterparts. Those tiny brown spots don’t affect their quality or aroma.

Is it OK to feed baby brown banana?

Again, brown spots in bananas are harmless – they’re just an indication of ripeness. In fact, some people like the extra sweetness of bananas once they’ve developed brown spots and won’t eat them any other way!

Is it okay if banana puree turns brown?

If you’ve made your own baby food before, such as a banana purée, you might have experienced some discoloration after freezing and thawing it. You should know that browning isn’t indicative of a dangerous batch of baby food—it just means that the process of oxidation has created a browning.

Will a peeled banana turn brown in fridge?

Once bananas are ripe to your likening, store them in the fridge. It’s OK if the peel turns brown, or even black. This color change comes from pigment in the peel. It doesn’t impact the fruit inside which should still have a good flavor and texture.

Should bananas be kept in refrigerator?

Bananas are picked green and ripen at room temperature. Refrigerating them not only causes the skin to darken, it slows down or stops ripening. So, it is best to keep them out of the fridge until they are fully ripened. At that point refrigerating them will help keep them from becoming over ripe.

Why you shouldn’t keep bananas in the fridge?

Bananas are a tropical fruit and have no natural defence against the cold in their cell walls. These become ruptured by cold temperatures, causing the fruits’ digestive enzymes to leak out of the cells, which is what causes the banana’s skin to turn completely black, according to A Moment of Science.

Is it safe to eat a rotten banana?

Generally, overripe bananas are safe to eat. Overripe bananas contain more vitamin C and antioxidants than unripe or ripe fruit. However, overripe bananas contain a large amount of sugar and can give some people an upset stomach. On the other hand, a banana that has gone bad or is rotten is not safe to eat.

Mashed up bananas can be stored in a refrigerator for now longer than 2 to 3 days. If they have been in longer then you must throw them out straight away. They can be kept in the freezer for about a month but you must fully defrost them before you eat them. Do not refreeze the mashed bananas once they have been defrosted.

Below are some guidelines on the best method to mash bananas and how to store them so that they stay fresher for longer.

• Completely peel the banana.
• Cut off the top and bottom and remove any “strings” that are present on the banana. This step is particularly important if you are making baby food.
• Using a fork or spoon, press down on the banana repeatedly until it is completely squashed.

It is also possible to puree bananas in a blender.

• Follow the first two steps previously mentioned by peeling the banana, cutting off the tips and removing strings.
• Use a knife to slice up the banana into small chunks.
• Place in a blender and mix until completely pureed.

• Add a little lemon juice to the bananas when mixing in a blender to stop them from going brown.
• If you are using bananas sliced or pureed for a recipe such as banana bread or a smoothie, then use as soon as possible to avoid them browning.
• For baby food, separate banana into an ice cube tray and cover with Saran wrap before placing in the freezer. Make sure each cube is fully thawed to room temperature before using.
• Make sure each piece is thawed especially if mixing with cereal, breast milk or formula for babies.
• Sugar and cinnamon can be added to mashed bananas for an extra little flavor.