I am very particular about the bananas I will eat. I only eat yellow bananas and pass off any with brown spots to Derek. We try to only buy two or three at a time, but inevitably, we end up with [over] ripe bananas on occasion. I’m not really a baker, so banana bread is usually not an option, although I will make some banana bread muffins every once in a while. So generally the ripe bananas sit on the counter, getting browner by the day, dying a sad death.
But now I have a new remedy for ripe bananas: banana “ice cream”. This has got to be one of the easiest recipes known to man and is absolutely amazing. The key is to only freeze the bananas for a couple hours (any longer and they get too hard and won’t exactly blend in the food processor). The options for additional flavorings is endless, but I am a fan of the combo of banana, peanut butter, and honey (an Elvis sandwich, minus the bacon). So good and even kind of healthy!
2 ripe bananas
1 tablespoon peanut butter
1 teaspoon honey
Peel and slice the bananas into 1/2-inch coins. Freeze for 1-2 hours. Place the frozen bananas into the bowl of your food processor and puree, scraping down the bowl as necessary, until the bananas are smooth and creamy. Add the peanut butter and honey and blend until they’re mixed in. Serve immediately for soft serve, or freeze until it gets hard for a more traditional ice cream texture.
This recipe could easily be doubled (four bananas). You can add any other mix-ins that you think would go well with bananas at a 1 tablespoon per 2 bananas ratio. Also, if you’re having some trouble pureeing, add a couple tablespoons of milk to help things along.