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OK, so it’s not really ice cream, not having cream, but it’s the easiest ice cream you’ll ever make: there’s only one ingredient. This is a great way to use those slightly over-ripe brown bananas if you don’t feel like making banana bread. When the bananas get too brown throw them in the freezer, and once you have 3 or 4 stocked up, it’s time to make ice cream.
Take a few frozen bananas, cut them in half lengthwise, and remove the peels. Break them into a few chunks, put them in a food processor, and process until smooth. You’ll have a frozen banana puree with the consistency of homemade ice cream. If you like, you can add a bit of honey, but I don’t think it’s necessary. Would would be good, as my dear wife points out, is to mix in some chocolate chips once you’re done pureeing, or maybe some chocolate sauce, or maybe even both.
From an email from Mom: “Here is the banana bread recipe. I must have made this every week when you and Claire were little. This was Aunt Helen’s recipe. I added the bran and wheat germ to keep you healthy!”
- 2 eggs
- 1 cup sugar
- 1 stick butter, melted
- 3 very ripe bananas mashed
- 2 cups flour
- 1 teas. Soda
- 1 pinch of salt
- Optional: 3 T. bran and 2 T. wheat germ (or use white whole wheat flour)
Beat eggs and sugar, add butter and bananas, mix well. Add flour and other dry ingredients. Pour into a greased loaf pan and bake in a slow oven, 265 degrees for about 45 minutes (In my oven, it takes 1:15 to 1:30).