Brenda, Ellen is right! I use Fresh Fruit or lemon juice also. Sometimes, when I have very ripe bananas and I know they are OK to use in recipes that call for "ripe" bananas, I freeze 3-4 unpeeled, in freezer bags (I use 2, bags). Then, when I need them, I take them out and partially thaw them, peel, and place in a bowl to thaw completely in order to drain liquid that naturally accumulates from frozen fruit that is not packaged in syrup. (Like fresh peaches). Then, I add to favorite recipes that I am making. Alot of recipes call for 3 med. bananas and I allow 1 extra when frozen, because there seems to be less volumn after frozen. NOW, PLEASE UNDERSTAND THAT THIS IS FROM MY OWN EXPERIMENTATION and it works for me so don't think that I got this from a book. I hope this helps a little in regard to freezing. Good Luck!