Bananas With Spatula Bits
Foodie Friday
Every year seems to bring new food fads with one replacing the next in popularity. For example, even as you read this, cupcakes are supposedly being replaced by whoopie pies as the tiny cake of choice in the world of confections.
The world of simple home cooking is not exempt from this trend. Last year, we were all infatuated with kale chips. The recipe made the rounds of parties and never lasted long enough to land on a plate in my house. We ate them straight off the baking sheet.
This year, banana “ice cream” is generating excitement. Not only does this recipe not require an ice cream maker, it doesn’t even require cream! It’s this simple …
Ingredients
Ripe bananas
Vanilla – if you like
Peanut butter – if you like
Directions
1. Get some bananas. Let them ripen until they taste good.
2. Cut them up crosswise, put them in a single layer on a baking sheet or plate and freeze a few hours, until they are frozen solid.
3. Put the frozen bananas in a blender and blend. It takes a while, but the bananas eventually develop the consistency of ice cream. I swear it’s true! You can add vanilla or peanut butter or whatever you like with bananas.
4. Re-freeze whatever is left after you’ve tasted it.
I tried this recipe and can vouch for its creaminess, but I made two mistakes. First, I let my bananas ripen too long and they were too sweet. I don’t like overripe bananas and freezing them didn’t improve them any. You’ll want your bananas at whatever ripeness you consider to be perfect.
Second, I used a rubber spatula to scrape down the sides of the blender and neglected to turn the blender off before scraping. I don’t recommend this. One minute I had a whole spatula and a blender full of pure bananas. The next minute I had half a spatula and a batch of bananas with spatula bits. Do not underestimate the power of the blender! Not only did it chop off part of the spatula, but it blended it right into the mixture!
I took my chances and tasted the batch anyway, even with the bits of utensil in it. It tasted creamy and hasn’t killed me (yet), but the recipe is generally accepted to be better if all of the ingredients are actual food.
I used this recipe at The Kitchen for my experiment. Click on the pictures for step by step instructions and let us know how it turns out!
About the Author
Bonnie Simon Has Written 35 Articles For Us!
I am an urban homesteader in Colorado Springs, CO where I raise chickens, make my own yogurt and am learning to grow some food, all within sight of downtown in a 1950s era neighborhood. I am starting a small business designed to fill the gap between local farms and local dinner tables.
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Bonnie, I made this – without the spatula – the night I read the post. We added peanut butter. What a treat! I am going to freeze sliced strawberries next time and see if it still works. Thanks for keeping up with the trends
Rebecca