Pete eats brown bananas. That means we rarely have brown bananas for banana bread or other scrumptious dishes that require mushy bananas. But I got lucky yesterday—I snagged two bananas that were “brown” by my definition (merely “freckled” by Pete’s definition) and made my first attempt at banana ice cream. It was an enormous success! Even doubtful Pete thought it was so good that we should start buying brown bananas in bulk.
(Adapted from the advice of two brilliant friends and Cooking Light)
1. Slice the bananas into rounds and place them on a baking sheet.
2. Freeze the sliced bananas for a few hours.
3. Put the frozen bits o’ banana in a food processor and process until creamy.
4. Add chocolate chips and process until they’re sufficiently mixed into the banana ice cream.