Preparation Select firm ripe bananas. Peel; mash thoroughly. Add 1/2 teaspoon (1500 mg) ascorbic acid per cup of mashed banana. Package in moisture-vapor resistant container. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.