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oh heavens
YES!!!
i freeze bananas all the time to save for making banana bread, cake, etc.
just know that they will come out very soft and mushy when they defrost -- which just makes it easy to blend in to the batter.
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hint on egg whites -- get some ice cube trays -- one white per space and freeze (wrap well in plastic)
then very easy to measure when need whites.
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I freeze them often, too. I usually freeze the nearly black ones to use for banana bread and cakes as they are super sweet. But be aware that the very ripe ones will be juicy - with some liquid in the bag when you defrost them. I mash the liquid right back into the pulp and proceed with the recipe.
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