That’s a problem we all had at some point in our kitchen: too many leftover bananas and no idea what to do with them before they become too ripe to eat. The most obvious answer would be to make a banana cake, of course… but isn’t there a healthier option? My mum actually gave me that idea recently and after trying it myself, I thought I had to share my own banana ice cream recipe! It’s easy to make, requires only 4 ingredients, it’s gluten-free and dairy-free (if you opt for a plant-based milk).
Ingredients – for 4 people:
- 5 bananas (small/medium)
- 150ml milk (I used unsweetened soya milk)
- 1 teaspoon lemon juice
- 4 teaspoons honey
Put everything in the blender and mix it until smooth:
Pour the mixture into 4 ramequins and leave in the freezer overnight:
And the next day: tadaaa…. Enjoy!
Who said it was too cold for ice cream? Plus you can keep it in the freezer several weeks, it’s really convenient on top of being a healthy alternative to banana cake. One ramequin following this recipe would be less than 150 calories. I love this dessert, it’s sweet and refreshing!
How will you use your ripe bananas next time?
Big Girl x