My default is to buy way too many bananas. And they never really go bad, each stage has a specific purpose: yellow bananas are for eating fresh, medium speckled bananas are for the freezer, and black bananas are for cakes and pancakes.
Now that its summer I am baking less and less. We don’t have aircon so turning on the oven is a total no-no. This time of year more bananas are making it into the freezer rather than letting them get to that gooey black stage. It is so awesome having them on hand, they get thrown into smoothies or just blended and converted into nice-cream (my personal favourite).
I am always so stoked with myself for having the foresight to freeze them too. And today, in the sweltering heat after my first day back at work, I was happy to discover that past me had thought ahead. I blended up a frozen banana and a cup of raspberries (I always have frozen berries on hand too!) and my little mind exploded into some kind of psychedelic sorbet delight. How can something this simple taste THIS good?
Seriously though, I’m still wondering.
Raspberry and Banana Nice-Cream
Vegan and Gluten Free
- 1 medium banana, sliced and frozen
- 1 cup frozen raspberries
- Splash of water (as needed)
- In a sturdy food processor place the banana and raspberries and blend on high, scraping the sides down often.
- Add a splash or two of water, to loosen the mixture as you need, but go easy, you want your nice cream thick and luscious! Continue blending until mixture resembles sorbet.
- Serve immediately either by itself or with topped with fruit, granola, nuts etc.
Makes one large serving.