With the advent of summer, we are all keen to keep our cool and one way of doing that is by indulging ourselves in salads, grills and frozen treats.  One quick and easy treat to make is Three Ingredient Banana Ice Cream. Yes, you heard that right. Three simple ingredients, one tasty ice cream!

Ripe bananas have always been a very popular ingredient when it comes to baking and now you can use them for making ice cream as well.  Frozen, they don't form ice crystals as most fruits do. Because they are a high starch, low water fruit, they have the unique ability in that, once frozen and then blitzed, they break down and become rich and creamy, with a truly satisfying taste and texture that might just surprise you!

 

 

 

 

 

 

I was really surprised at just how delicious and creamy this was. It did take a bit of fiddling to get the food processor to blitz it smooth, but once it seemed to reach a certain point, it worked together very quickly.

I did the Peanut Butter variation but did not add the honey to it. It was sweet enough just as it was.!  If you are looking for a delicious low sugar treat that satisfies then you really cannot go wrong with this.  

The only drawback I can think of will be needing a powerful food processor or blender, but if you already have one of those, you're all set!

 

Yield: Makes one generous cup

Author: Marie Rayner

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Banana Nice Cream

Low in fat and containing only natural sugars, this is a real treat for those who are watching both of those things. It is rich and luxurious and quite healthy! You can make this in a blender or a food processor.

Ingredients US Metric

• 2 large bananas, peeled, sliced and frozen (about 2 cups slices)
• 1/4 tsp vanilla extract
• 1 TBS plain milk

Chocolate Variation:

• Add 2 TBS unsweetened cocoa powder

Peanut Butter Variation:

• 2 TBS peanut butter
• 1 TBS honey

Strawberry Variation:

• 1/2 cup frozen strawberries
• 1 TBS honey

Mixed Berry Variation:

• 1/2 cup frozen mixed berries

Sea Salt Caramel Variation:

• 2 to 3 soaked pitted dates
• pinch of sea salt

Instructions

1. Line a large baking tray with baking parchment.
2. Twenty-four hours before you want to make this frozen dessert, peel your bananas and slice into 1/4-inch slices. Spread them out in a single layer on the parchment lined baking sheet.
3. Place into the freezer and freeze until solid. Once solid, place into a zip lock baggie and seal shut.
4. When you are ready to make your nice cream, place the frozen bananas into either a blender or a food processor. Process on low speed stopping to scrape down the sides occasionally. (Once the banana has really broken down into bits you can speed it up.)
5. Repeat as needed to make a smooth puree.
6. Add the milk and vanilla and process again until completely amalgamated
7. Serve immediately or scrape into a storage tub and seal shut.
8. If the nice cream is softer than you would like it to be, freeze for half an hour to an hour and stir.
9. If you freeze it until it is solid, leave out at room temperature for about half an hour before serving. This is delicious!

Notes

For the different variations add the additional ingredients when you go to add the milk. You may need a bit of additional milk for it to process properly.

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I had two overripe bananas which needed using up the other day. I am not a person who really likes eating bananas, raw, really. There is something about the feel of them in my mouth. They have an almost astringent texture/taste to them.  Overripe however, I love LOVE to cook/bake with them!

I had seen this recipe for a Banana Crumb Cake on a page called Practically Homemade.  It looked really delicious with a dense banana cake on the bottom topped with a brown sugar crumb baked right into the cake.

This was somewhat different than the usual crumb cakes that I bake which always required that you make a crumb mixture and then use half of it with some eggs, milk added to make the base and then the remainder of the crumbs sprinkled on top.  The crumb mixture for this was for the topping only!  Very streusel like as well!

The original recipe made a 9 by 13-inch cake, however. Far too much cake for me, and I had only two medium sized bananas, not three. I decided to cut the recipe in half and make a snack sized cake in an 8-inch square baking tin.

This worked perfectly!  This made a cake that was just the right size, giving me just enough to enjoy myself and then share some with my next-door neighbor. She is always telling me she doesn't bake any more.  I hate to think of her only eating over-processed baked goods and so I often share a bit of my baking with her.  Works well for me. I get to enjoy baking and eating new things and she gets to enjoy a bit of baking without all the chemicals and preservatives of processed foods.

We both win!  And you will win too if you bake this cake. It's quite simply fabulous! (I apologize for the poor lighting in the photos. It is a really dark and dreary overcast day.)

WHAT YOU NEED TO MAKE BANANA CRUMB CAKE

 

 

 

 

 

 

ONE BANANA BANANA BREAD - Ever find yourself with just ONE overripe banana? Sure you could freeze it, but you could also bake this delicious banana bread which uses only one banana! Quick and easy it bakes up moist and delicious with a lush cinnamon sugar crust.

BANANA NUT BREAD - This is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. This is the bar by which I just all other banana bread recipes. Its perfection. Simple to make. Delicious. I like to enjoy it cut into thin slices and spread with softened butter.

Yield: 6 pieces

Author: Marie Rayner

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Banana Crumb Cake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a lovely banana cake. Moist and dense, and topped with an incredibly tasty brown sugar crumble, which bakes into the top of the cake. I recommend waiting 24 hours before cutting it.

Ingredients

For the cake batter:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 1/2 medium bananas mashed
• 1 large egg
• 1/2 tsp vanilla
• 1 TBS sour cream
• 3/4 cup (94g) plain, all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the crumb topping:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) soft light brown sugar, packed
• 1/2 cup (63g) plain all-purpose flour
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line the bottom with baking paper, leaving an overhang on two sides to lift the finished cake out with.
2. To make the crumble topping mix all of the ingredients together in a bowl with a fork until you have a crumbly mixture. Do not mash together or you will end up with a paste. You want a crumb.
3. Cream the butter and sugar together until light and fluffy. Beat in the egg, mashed banana, sour cream and vanilla, mixing well to combine.
4. Sift the flour, baking powder and salt together.
5. Stir the flour mixture into the creamed mixture, mixing only to combine. Do not over mix.
6. Pour the batter into the prepared pan and smooth it out. Sprinkle the crumb mixture evenly over top of the batter.
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you don't think it is done, you can bake it for a few more minutes until it is.
8. Leave to cool in the pan before lifting out. Serve warm, or cool. Cover tightly to store.
9. The leftovers will keep well for up to 3 days. You can also freeze it.

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Have you ever found yourself with just one over-ripe banana and not been able to find a way to use it up?  I have. It's really difficult to find something to do with one over-ripe banana.  Not anymore!

 I discovered a one banana banana bread recipe here on Baking Mischief and almost jumped in the air and clicked my heels together when I did!  

I had exactly one overripe banana that needed using up. How could I resist!  I just had to bake this recipe.  I didn't have the exact sized pan required, but I didn't let that deter me in the least. Where there is a will there is a way!  

I am not a person who really likes eating raw bananas, unless they are sliced and on top of my rice crispies. I will not very often eat a banana out of hand, but I do like to bake with them.

I will usually buy only a couple of bananas with the intent of using them to bake with eventually. This time I ended up eating one as a banana and then I had one that lay ripening on my countertop that I needed to use up in some way.

 

 

 

HOW TO MAKE ONE BANANA BANANA BREAD

Now that is a mouthful to say, repeating banana twice, but it is worth it because this is one very tasty little loaf!

 Preheat the oven to 350*F/180*C. gas mark 4. Butter your tin and line it with baking parchment, leaving an overhang to lift out the finished bread when done.

Whisk the flour and sugar together in a bowl along with the baking powder, soda and salt.

Peel and mash the banana until smooth. (I use my stick blender for this as I don't like lumpy banana in my banana bread.) Whisk in the beaten egg.

Pour over the dry ingredients in the bowl and mix together just to combine. Stir in the melted butter. Don't overmix, but do make sure it is mixed in completely.

Pour/spoon into the prepared pan, smoothing over the top.

 

 

 

 

Yield: One small loaf

Author: Marie Rayner

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One Banana Banana Bread

Prep time: 10 MinCook time: 38 MinTotal time: 48 Min

Quick, easy, moist and delicious, this tasty loaf makes six fabulous slices. Enjoy it plain or buttered. Ideally you will bake this in a 5 1/2 by 3-inch loaf pan. I did not have one of those so baked mine in a 7 by 3-inch loaf pan and it worked out beautifully. Although it was not as tall as it might have been in a smaller pan, it was still delicious!

Ingredients

• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose plain flour
• 1/4 tsp ground nutmeg
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1 medium banana, very ripe with brown spots
• 1 large egg, beaten
• 3 TBS (42g) butter, melted

For the sugar crust:

• 1 tsp granulated sugar
• 1/4 tsp ground cinnamon

Instructions

1. Preheat the oven to 350*F/180*C. gas mark 4. Butter your tin and line it with baking parchment, leaving an overhang to lift out the finished bread when done.
2. Whisk the flour and sugar together in a bowl along with the baking powder, soda and salt.
3. Peel and mash the banana until smooth. (I use my stick blender for this as I don't like lumpy banana in my banana bread.) Whisk in the beaten egg.
4. Pour over the dry ingredients in the bowl and mix together just to combine. Stir in the melted butter. Don't overmix, but do make sure it is mixed in completely.
5. Pour/spoon into the prepared pan, smoothing over the top.
6.  Mix together the sugar and cinnamon and sprinkle over top. (I actually doubled this amount and divided it in two, applying the first half before baking and sprinkling the other half over top when the bread had cooled. This was really yummy and added interest.)
7. Bake in the preheated oven for 30 to 38 minutes. You will know it is done when it shrinks a bit from the sides of the pan and a toothpick inserted into the center comes out clean.
8. Leave to cool in the pan before lifting out onto a wire rack to cool completely. Cut into slices to serve.
9. Store any leftovers, tightly wrapped for up to three days at room temperature.

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