Alas I had no luck this time, I couldn't find any. not one! So I bought a mountain of almost gone off bananas instead, as you do!
It was only once I was home that it dawned on me what a job it would be to use them all before they turned into banana sludge. So I got baking and two banana cakes later I had only used half of them!
Reaching banana overload I searched everywhere for a recipe that would use the last of my bananas and came across a recipe over at Butter, Sugar, Flour for roast banana ice cream. The original recipe is by David Lebovitz whose recipes are always great. The fact that I had all the ingredients to hand settled it.
To make Roast Banana Ice Cream you will need:
- 3 bananas (the riper the better, as in the picture is good)
- 75g brown sugar
- 1.5 cups (375ml) Single/light cream
- 2 tablespoons caster sugar (not pictured)
- 1.5 teaspoons lemon juice
- half teaspoon vanilla extract
- quarter teaspoon salt
- First heat your oven to 200C/400f/Gas 6
- Chop the bananas and place in a baking dish mixed with the brown sugar
- Roast the bananas for 40 minutes turning halfway.
- Blend the still hot bananas with the syrup from the tray along with the caster sugar, lemon juice, salt, cream and vanilla. When blended chill thoroughly in the fridge.
- Churn in an ice cream machine until frozen (it will probably need a couple of hours in the freezer to firm up)