Hi, Those were GREAT tips in the above post! I always have bananas in the freezer (freeze ripe, but don't wait until they're watery mushy..ick) .. but I peel them first, then put in plastic bag (closed with sealer when I'm efficient .. or just a twistie when not). After awhile, they do get brownish so it's a thought to freeze them with peel (or dip peeled fruit in some diluted citrus juice .. duh, never thought of that for bananas), though this is the first I've heard of that suggestion (to freeze in peel). I would think peeling them frozen would be a pain, but I don't really know .. maybe it's very easy. I use them to make shakes or any kind of frozen ice cream-type of concoction where I want thick sweetness without the fat. I read recently about defrosting whole, frozen bananas in a colander and using them in quick breads and such. I've never done that before .. only used them for icy smoothie types of drinks. Pureeing and storing in appropriate freezer containers would be much more space-efficient (in amounts useful in most recipes .. 2-3 bananas each) ... the lemon juice is a VERY good idea. I just froze some puree without it, however, and it looks fine. Next time I'll add lemon or orange juice. Banana muffins are what that puree is destined for at this point and I will be adding lemon juice and zest, anyway for flavor. I also make banana chips in my dehydrator. They can also be dried in a low oven. It's labor intensive (slice lengthwise or in wedges for less work), but nice as a snack or in granola, drinks, etc. You can also use the puree with other fruits to make fruit leather in dehydrator, low oven or even microwave. I'll be watching for other ideas ... I'm into bananas lately, too. :)