If you throw peeled bananas in a bag, they freeze together in a big clump. This is impossible to chisel through for the amount you need. Therefore, prepare a baking sheet with parchment or wax paper so that you can lay your banana slices down flat and freeze them before you prepare them for storage. Make sure your sheet will fit in your freezer.

You can use yellow or brown bananas. Overripe, spotty bananas have much more flavor. Next, slice the bananas and place them in a single layer on the parchment paper. I sliced them into 2-inch rounds. (Smaller slices are easier on your blender. I use a NutriBullet and I can drink right out of the container I mix it in.) Finally, place the tray of sliced bananas into the freezer for at least 30 minutes or until your bananas are completely frozen.

Remove baking sheet from the freezer. Place the banana slices into a freezer-safe bag, remove the air from the bag, seal, and place in the freezer. Alternately, pre-measure the bananas in one cup measurements and freeze separately for even easier, no measuring, and faster smoothies!