This is so easy and frees up space in your freezer instead of having your bananas take up space.
I had Andy pick up some bananas the other day for Banana pudding well he bought a lot. So I just canned the extra ones, to use in bread,cake, and cookies.
Peel and cut your banana’s I use a food processor but you can use a potato masher, blender or food mill they just need to be well mashed with no lumps left.
Almost looks like a smoothie
Put in a pan add 1 Tablespoon lemon juice for each pint ( I kind of figure 3 to 4 bananas depending on size per pint) then put on medium heat bring to a boil. Be very careful since it is so thick it will splatter. Stir often it needs to be hot all the way through.
Next pour into sterilized pint jars and put on hot lids.
Waterbath for 15 minutes (adjust for your altitude I do mine for 30 minutes)
Each pint jar is approximately 2 cups. Just use as you would in bread,cake and cookies. If there is some browning on the top when you open just scoop it off. It also may have a little liquid in the bottom this is OK just pour it into your batter.