Whatever else can a person do with a mushy, dark-peeled banana besides compost it or make banana bread? I spotted this idea about 35 years ago in an old James Beard cookbook, gave it a try and found I liked it a lot. I’ve even served it to company.
Because super-ripe bananas are so sweet, the lemon or lime juice is absolutely necessary. If you are a recipe tinkerer, you can fiddle with this one by adding spices such as cinnamon, cloves, or nutmeg, dribble in some rum, or add some coconut, toasted or not. I prefer using raw or light brown sugar in this recipe because it deepens the flavor.
The initial steps are easy, easy, and going back to the mixture to stir it occasionally while it freezes is not an onerous task, but you do have to plan ahead to allow time for the mixture to firm up.
Banana Cream Freeze
2-3 over-ripe bananas
½ cup sugar
Juice of one lemon or lime, about 2 tablespoons
Spice to taste, optional
Rum or flavor extract to taste, optional
¼ cup coconut, optional
½ pint whipping cream
Mash the bananas well, add the sugar, lemon or lime juice, and any optional ingredients you want to customize your recipe. In a separate bowl, beat the whipping cream until soft peaks form, and fold into the banana mixture. Put into a container that you can freeze (a stainless steel bowl or plastic container works well) and put in the freezer. Give it a stir every hour or so at least twice, then allow it to freeze through.
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