I always freeze my bananas in the skins. They keep longer this
way. To remove the skins, for frozen drinks and ice cream, I simply soak
them in a bowl of hot water first. This losens the skins very well, then
any strings which remain are scraped off with a butter knife.
For other cooking needs I let them completely thaw, cut off one
end, and squeeze like a tube of toothpaste.
Lynda
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