Bananas are one of those ingredients I always seem to have lying around. A bunch of beautiful yellow bananas always brightens up the kitchen, and knowing that the riper they get, the better flavour they give to baked goods, I never mind sticking a few extra in my basket. A few weeks ago I found a gorgeous banana, chocolate and walnut loaf recipe on Gourmet Traveller’s blog, and several blackened bananas from the side were reincarnated in a densely delicious teatime treat.
Before I found GT’s banana loaf, a number of other suggestions for leftover bananas came up in Google recipe search, and one which caught my attention was healthy banana ice cream. Billed as ‘simple, delicious and virtually fat free’ I thought it was worth a quick click. According to the blogger in question, you could make a tasty banana ice cream with just one ingredient: frozen banana.
Being a little loaf and baker at heart, I skimmed through the post, then clicked back to continue my search for an incredible banana bread or loaf. It wasn’t until a few days ago, with a glut of bananas staring at me from the counter top, that I remembered the ice cream post, and decided to give it a go (for the life of me I can’t remember what blog I found it on, if it was yours, give me a shout and I’ll link back to it!).
I know I’m posting on April 1st, but I promise this is no April Fool. You really can make a rich, smooth, creamy ice cream from just frozen bananas (plus a little milk). My one piece of advice – stick with it. When you first pulse the banana it takes on an unappetizing gravelly texture, like large lumps of sand. But keep blitzing and the result is a soft, silky, ultimate banana ice cream. Its pretty rich and intense (in a banana-y way, rather than a dairy way), so you won’t need lots. Hardly a recipe at all, but definitely worth having up your sleeve for months when the shelves are light, or your stomach is not!
World’s healthiest banana ice cream
4 large ripe bananas, chopped into 1cm cubes
Splash milk (dairy, almond or coconut)
Freeze bananas for at least 24 hours. Remove from freezer and place in a Magimix or Blender with a splash of milk. Blitz until bananas form a rich, smooth, ice cream. Serve straight away or refreeze, allowing to defrost slightly before serving.
For the non-purists out there, this would also be delicious with some added extras – peanut butter, maple syrup, chocolate chips or even a little yoghurt to tone down the banana flavour.