If we have bananas that are slightly past ripe, I'll freeze them in the skin and use them for baking. No need for a freezer bag, the skin will protect it. Thaw on the counter and snip the end with scissors and squeeze out the banana into the bowl. The thawing process draws out the sugars and sweetness in the banana (when frozen in the peel). You might be surprised with how much liquid is released, this is normal and what makes this banana bread extra flavorful and moist.