Why is it that no matter how you carefully select bananas in the market with the correct degree of ripeness and quantity on the bunch, within a few days there are always browning, over-ripe bananas left in the fruit bowl? I am told that some people actually like to eat them this way. Really? Can this be true? Needless to say, we do not eat them as raw fruit once they’ve reached that dark brown/black or even the soft leopard spotted stage. Short of throwing them away – which I am loath to do as I hate waste of any kind – something has to be done.
So…I have a HUGE collection of recipes that deal with mushy bananas. Given the large number variations on of banana breads, cakes, cupcakes, pies, puddings, doughnuts, ice creams, and other inventive things, I think it is safe to assume that many others are also in search of ways of using those mushy bananas. A universal problem.
Banana Foster Chocolate Chip No-Churn Ice Cream
After the success of my strawberry and balsamic caramel no-churn ice cream early in the summer, I decided to try the technique with bananas. The flavourings of the banana are based on that classic New Orleans dessert – flambéed, alcohol soaked bananas served with ice cream.
- 4 small or 3 medium very ripe or slightly over ripe bananas
- 1/2 cup dark brown sugar
- 2 Tablespoons butter
- 1/4 cup, 2 fluid oz., 60ml rum
- 150g. chocolate chips
- 1 teaspoon vanilla
- 2-1/2 cups (600ml) double cream
- 14 oz. (397g.) tin condensed milk
The first thing you will need to do is peel and mash the bananas. Set this aside. Second, heat the butter in a large frying pan and add the brown sugar and stir until the sugar dissolves in the butter. Add the mashed bananas and the rum. Keep stirring until the mixture thickens. Turn off heat and let the mixture cool completely.
In a mixer bowl, put the cream and condensed milk. Using a whisk attachment, beat until soft peaks form. Fold in the cooled banana mixture and the chocolate chips.
Put into a freezer container or a loaf pan. Cover with clingfilm or a lid. Freeze for at least 5 hours. Scoop out and serve with additional sliced bananas.