While banana bread or my banana muffins (see here) are my go-to for any over-ripe, senescent bananas aging ungracefully in the fruit bowl, this is another alternative idea for their use. Additionally, I always freeze any really ripe bananas that won’t get eaten in time so if, like me, your freezer is also always stacked with frozen bananas then they can be used here too! This is another David Lebovitz recipe as he really is the king of the perfect scoop! I’ve just made a basic banana recipe here but next time (and there will be a next time as its so good) I think I’ll try adding some extra flavours which are endless here. See NOTE below for details or ideas but if you’re a banoffee pie fan then this base recipe would be a great start.
- 600g very ripe bananas (fresh or frozen)
- 135g light brown soft sugar (or dark brown for a deeper flavour)
- 500ml coconut milk
- 1 tsp dark rum
- Pinch salt
- ½ tsp vanilla
- Heat the brown sugar with about ¼ of the coconut milk in a pan until smooth and simmering. If using fresh bananas, cut into small-ish chunks and add to the mixture with a pinch of salt. If using frozen, allow to thaw slightly until soft but not sloppy and crumble or chop in.
- Stir and cook to soften the bananas for a few minutes
- Add the rum and vanilla and then puree the mixture in a processor until smooth. Chill
- Churn in an ice cream maker for about 30 minutes until set
NOTE: This recipe would be great with anything added too. The options are endless but a few ideas include:
- Grated coconut
- Rum soaked raisins
- Swirl in a few tablespoons of peanut butter
- Any form of toasted nuts e.g. brazils, hazelnuts, walnuts
- A swirl of toffee sauce and some crushed biscuits for an authentic ‘banoffee’ pie ice cream
