With the poise of a wrecking ball, summertime humidity has arrived. And with it, my unstoppable cravings for popsicles and Breyer’s strawberry ice cream and a time in my life when my hair did normal things.
Understanding that I gave up on controlling summertime-hair a long time ago, in a vague attempt to satisfy the first two cravings while being a little healthier, I occasionally try my hand at frozen banana ice cream. If you haven’t heard of it, you peel the bananas; you freeze the bananas; you blend the bananas till smooth. Ice cream.
It’s a simple enough recipe that you can get a little weird with it. I love to mix in peanut butter or cookie butter after blending it, but then I thought, “hey, what if we take away even more of the healthy factor than mixing in a butter made of cookies, and fry these bananas up?”
Excellent idea, self!
-4-5 ripe bananas
-2 tablespoons butter
-2 tablespoons brown sugar
- Clean your stove, so people who read your blog won’t know you live in almost-squallor.
- Start melting your butter in a skillet.
- Slice the bananas. I prefer to slice the bananas horizontally, but butting the bananas vertically allow for easier freezing, and later, easier blending.
- Once the butter has melted, stir in the two tablespoons of brown sugar.
- Add the bananas to the skillet when the brown sugar melts into the butter.
- Stir them around and stuff. I feel like this is the part where people who know what they’re doing would say things like, “don’t disturb the bananas”, “Only flip the bananas when the butter is smoking and the smoke forms into the ‘OK!’ sign”, “In 27.2 seconds you will hear a distinctive crackle emit from the pan. 4 seconds after that, the bananas will shimmer. Remove them from heat immediately. You don’t want to know what happens if you don’t remove them from heat immediately.” You’re cooking bananas in butter and sugar. I periodically flip them until the edges of the banana look like they soften, and then I turn the heat off. There’s no science to this science.
- Freeze them. Keep in mind, these bananas have to fit into your blender, or in my case, my awesome Yonanas.* To prevent future stabbing at a banana glacier with an already abused-Ikea fork into blender/Yonanas friendly pieces, I put all my bananas into a large ziploc bag, and flatten everything out. Then, using straws, make divots, so when frozen, you can break chunks off. I froze the bananas overnight, but 4 to 5 hours would do the trick.
- Once frozen, blend the bananas until smooth.
Result: The thing with the general frozen-banana ice cream recipe, is it’s a lot of banana. Probably because it’s all banana. Five bananas made into ice cream barely amount to a pint, so the flavor is more concentrated. So concentrated, it basically punches you in the face, which let’s face it, is the toughest a banana has ever been.
All in all, recommended!
*If you don’t know what a Yonanas is, it turns frozen bananas into frozen yogurt via a spout you feed the frozen bananas into. I almost made a gif of it in action, but it was vaguely “of the bathroom.”**
**Rhymes with schmowel schmovement.