I haven't had frozen banana since the chocolate covered ones when I was a kid. I remember them being very hard. Maybe these weren't in the freezer long enough to get that hard. Tasted like banana ice cream, but it was just banana.

Bonus sunset pic from this evening's walk:

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[–] 101 points 1 day ago (14 children)

The technical reason is that it lyses the cells. The freezing process causes the water in the cells to expand, often beyond the boundary of their cell membrane/ cell wall. The breaks/ punctures the membrane/ wall. These releases more sugars, that otherwise would require either chewing or digestion to expose.

I usually freeze between 20-60 lbs of banana a month, at least during summer/ fall when banana's are a plenty.

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  • [–] 19 points 1 day ago (6 children)
  • [–] 25 points 1 day ago (3 children)

    I mean where do you think the stand gets its bananas?

    spoiler

    At the banana fest!

    This weeks bananas:

    NEXT weeks bananas:

    Every week?

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  • [–] [S] 3 points 1 day ago (5 children)
  • [–] 34 points 1 day ago* (last edited 1 day ago) (4 children)

    Op asks a question then absolutely roasts you for knowing the answer. A sight to behold

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