Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..
Roasted Banana Walnut Ice Cream
Makes 2-3 servings, no ice cream machine needed
4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice
Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes. Allow to cool, then freeze at least 4 hours or overnight.
Pulse frozen bananas with walnut butter, lemon juice and cream. Place mixture in a seal-able container and freeze at least 2 hours (longer is better).
Roast Banana Walnut Ice Cream
I don’t bake at all, and I always mostly limit the amount of sugar in my diet. So, of course I felt utterly compelled to make a batch of scratch cookies for the first time in my 117-odd years in the kitchen. And not just any cookies, mind you..
Adapted from a recipe by Garrett McCord
1 stick unsalted butter
3 medium-sized over-ripe bananas as may be lurking in your freezer
3/4 cup non-refined sugar or other sweetener
1 tsp pure vanilla extract
1 tbl coconut oil
1/2 tsp each cinnamon, nutmeg and cloves
1 pinch sea salt
1 tsp soda
1 fresh egg
1 3/4 cups unbleached flour
1 cup chocolate chips
1/2 cup peanut butter
1 tsp unsulphered molasses (optional; I’ll likely leave it out next time)
Cream butter and sugar together. Add 1 egg and beat with a fork until aerated.
Mash together bananas, soda, peanut butter, molasses and coconut oil.
Mix the banana mixture into the butter mixture.
Sift the dry ingredients into the butter/banana mixture and stir until barely combined.
Put the lime in the coconut.
Fold in chocolate chips.
Drop spoonsful of batter onto a baking pan lined with parchment paper, flatten slightly and bake at 350 degrees for about 12 minutes. Allow to cool before eating. Yeah, right.
Rating ♦ ♦ ♦ ♦