I freeze bananas all the time - but I peel them first, and put them in baggies.
My favorite ‘smoothie’ is a frozen banana, chopped into inches, a couple cups of apple juice, and a handful of frozen strawberries. Whizz it around in the blender, and you’ll have two big glasses of great fruity breakfast.
Husband freezes bananas for Banana Bread, too. Gets them to the right texture for the recipe.
We keep powdered milk all the time - it’s good for baking. But you can freeze whole milk, too, for baking. I’ve never had a problem with it.
Frozen bananas are the only bananas I use in Banana Nut Bread. It’s great to get them to the desired ripeness on the kitchen counter, then peel and freeze. Perfect bread every time!
Interesting. I wanted bananas for cereal with milk. First time I defrosted the bananas they were mush. Good for smoothies and banana bread, neither of which I make. I kept powdered milk, too, but haven’t had to use it yet. I also bought the quart sized heavy cream, with great long dates, and have been using it in place of milk when my milk date runs out. What the article said about frozen milk was that it picked up a bad smell. Since I wanted it for cereal, it would be glaringly obvious if that was the case. But you got no smell when you froze the milk?
Freezing bananas. I peeled the banana, sliced it onto a pan, brushed each piece with lime juice (was then out of lemon), froze the pieces and dumped them into serving size baggies. They defrosted with a semi-mush, non-solid texture.