4 large very ripe bananas*
*For the best flavor, use well-ripened bananas whose skins are no longer tinged with green. Bananas are at their sweetest just as the skin becomes speckled with brown.
*For the best flavor, use well-ripened bananas whose skins are no longer tinged with green. Bananas are at their sweetest just as the skin becomes speckled with brown.
Peel the bananas and slice them into 1/2 inch thick rounds. Place the slices on a baking sheet or a large plate lined with waxed paper. Freeze the bananas for at least 1 hour (see note).
In a food processor or blender, puree the frozen banana slices, stopping the machine occasionally to scrape the sides of the container. As the bananas thaw slightly, the texture will become smooth and creamy. Serve immediately.
PER SERVING: 104 CALORIES, 1.2 g PROTEIN, 0.5 g FAT, 26.5 g CARBOHYDRATE, 1 mg SODIUM, 0 mg CHOLESTEROL
NOTE: The uncovered frozen banana slices can be kept in the freezer for 2 days before pureeing. Or, when the bananas are frozen, transfer them to a freezer bag or covered container, where they will keep for several weeks.
5 comments:
Sounds yummy...have you actually done this? How does it measure up to your standards?
I've done this with milk before...froze the bananas and blended with some milk and ice...came out like ice-cream...
WHY do most of your posts make me wanta get a snack????
Gonna to try this!
I've tried it -it's a great snack if/when you're craving sweet and creamy.
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