by Jackie Garvin 26 Comments
Despite the fact that we are a family of banana lovers and eat them like candy, we still seem to wind up with overripe bananas from time to time. Frozen overripe bananas have covered my freezer shelves waiting to getcalled up. Some make it to the big leagues and score home runs in pancakes, smoothies, banana bread and the likes. Some wind up feeding the compost bin. Either way, they perform like Big League stars.
Sometimes it seems today’s number of overripe bananas exceeds the number of ripe bananas from yesterday. They multiple. Or maybe they go into hiding only to be discovered when they’re ready to be discovered. That would explain the black banana that you know wasn’t in your fruit bowl yesterday, but there it is today.
I’ve been hearing about this banana ice cream that you make with but one ingredient: banana. If ever a primeopportunity presented itself to experiment with this magical ice cream dish, it’s now since I seem to have 5 overripe bananas. I swear to goodness that I only had 3 ripe bananas yesterday.
The sweet acetone aroma of the ripened yellow produce was starting to overwhelm even me. It’s time to get the show on the road. The superstars are past their prime.
Y’all come see us!
Banana Ice Cream with Honey Peanut Butter Sauce
As you might expect with a single ingredient dish, the flavor is very….well….flavorful. And intense. While the ice cream was good, the flavor needed some dimension. I added good quality vanilla extract but it didn’t have an impact on the full, well-developed flavors of the bananas. Perhaps I let the bananas get too ripe.
Honey Peanut Butter Sauce was the answer. It provided the extra flavor dimension that was missing. Peanut butter and bananas are a natural flavor combination. Just ask Elvis.
For ice cream:
yield: approx 1 quart
Peel and slice 4 or 5 ripe bananas. Throw in a gallon freezer bag and place in freezer. When completely frozen, throw the banana slices in a food processor. Whirl until the mixture is the creamy texture of soft serve ice cream. If you want a firmer consistency, throw it back in the freezer. This recipe requires you to do a lot of throwing. But it’s not hard throwing.
For honey peanut butter sauce:
The proportions make 1 – 2 servings. If a larger quantity’s made at one time, store leftovers in the refrigerator and reheat before serving.
yield: 1 – 2 servings
2 tablespoons peanut butter
1 tablespoon honey
2 – 3 tablespoons half and half
Add all ingredients to a small saucepan. On medium heat, stir until peanut butter melts, all ingredients dissolve and the sauce is pouring consistency.
You might also enjoy:
Old Fashioned Peanut Brittle
Peanut Butter Candy
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Banana Ice Cream with Honey Peanut Butter Sauce
Author: Jackie Garvin
Ingredients
- For ice cream:
- yield: approx 1 quart
- Peel and slice 4 or 5 ripe bananas. Throw in a gallon freezer bag and place in freezer. When completely frozen throw the banana slices in a food processor. Whirl until the mixture is the creamy texture of soft serve ice cream. If you want a firmer consistency, throw it back in the freezer. This recipe requires you to do a lot of throwing. But it’s not hard throwing.
- For honey peanut butter sauce:
- The proportions make 1 – 2 servings. If a larger quantity’s made at one time store leftovers in the refrigerator and reheat before serving.
- yield: 1 - 2 servings
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 – 3 tablespoons half and half
Instructions
For honey peanut butter sauce:
Add all ingredients to a small saucepan. On medium heat, stir until peanut butter melts, all ingredients dissolve and the sauce is pouring consistency.
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ABOUT JACKIE
I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...
Comments
Hope says
I have bananas that look just like these, so I’ll be trying this recipe pronto! Thanks for the fun blog!
Reply
Jackie Garvin says
Hi Hope,
FAIRHOPE, ALABAMA????? Do you know I’m from Mobile? It’s always good to run into hometown folks.
I hope you enjoy Magic Banana Ice Cream. Do try to make the sauce, too. I think it’s the crowning glory.
Welcome home, Hope!
Ann says
A fabulous improvement to an already tasty treat! Love the sauce and can’t wait to make!
Reply
Jackie Garvin says
Thanks,Ann! I hope you do make the sauce. It really improves the flavor of the ice cream.
Thanks for stopping by!
I love having frozen bananas on hand — I use them in smoothies all the time.
Reply
Jackie Garvin says
Lydia,
You can just about find frozen bananas in my freezer at any given moment. I used to freeze them whole in the peel. Now, I peel and slice them which makes them much easier to use.
Thanks for stopping by! 🙂
grace says
i think what this needs is some bacon crumbled on top–there’s your depth of flavor, jackie. 🙂
Reply
Jackie Garvin says
There you go, Grace!! That would make it a true Elvis dee-light! 🙂
It’s like you know me or something, lol! I love banana, honey and peanut butter together! Typically I put the three in a smoothie together and haven’t tried them on ice cream. Sounds delicious! Have a great weekend!
Reply
Jackie Garvin says
Hi Julia! That’s one of my favorite flavor combos, too! Honey and peanut butter by itself is scrumptious. Throw some banana in there and it’s almost too good to be true.
Thanks for stopping by!
melissa says
Just threw the nanners in the freezer! 🙂 thanks for this great idea! xo
Reply
Jackie Garvin says
Let me know how it turns out for you, Melissa! 🙂
Wendy says
Have made this banana “Ice Cream” ever since I saw it on a TV show but with added frozen raspberries to the mix when processing.Yummy.
But love the sauce recipe. Could just fill the pudding gap when i run out of ideas and energy. It could also be yummy over various other things Like pancakes etc.
Half and Half? is that like a full cream unhom*ogenised milk?
Thanks
WendyReply
Jackie Garvin says
Wendy,
Half and half is half milk and half cream. You can find it next to cream in the dairy section. You certainly can substitute milk or cream if you’d like. I always have half and half on hand because we use it in our coffee.
Enjoy the sauce! 🙂
Drick says
Hey Jackie, I have not ever thrown bananas in the fridge before and if so, would have not ever expected ice cream to come of it – this is a marvel to me… of course, I am amused by the simplest
we just got back from a road trip so I have catching up to do, so glad you stopped by… where ’bouts are you – we are in Mobile, in Oakleigh…Reply
Jackie Garvin says
Drick,
I hope you enjoyed your vacation. Welcome back!
We live in the Tampa area now. We’ll be back Mobile next April for our 40th class reunion (can that be right?????) from B C Rain High School. The DIP area has gone down so much it makes me sad. It’s nothing like it was when we lived there.
I used to go the the antebellum home Oakleigh, each Christmas when we lived in Mobile. Do they still decorate it an open it to the public?
Terra says
I have been meaning to make banana ice cream like this, but still haven’t….why I don’t know, LOL! I love how you complimented the ice cream, the sauce sounds fantastic! Hugs, Terra
Reply
Jackie Garvin says
Thanks, Terra! I hope you give it a try! 🙂
Emily @SageRecipes says
I always seem to have overripe bananas too, this recipe looks so delicious! It has my favorite combination too, bananas and peanut butter!
Reply
Jackie Garvin says
Emily,
Bananas and peanut butter are tops in my book, too Emily! 🙂
Margarita says
Now that looks better than a banana split any day of the week.
Reply
Jackie Garvin says
Thanks, Margarita! You can eat a lot more of this than you can banana splits. too!
I’ve been hearing so much about this banana ice cream, I have to try it! I love your addition of the honey peanut butter sauce- such a great combination!
Reply
Jackie Garvin says
I hope you give a try, Sonali! I really think the banana ice cream needs a little something to make it interesting. The sauce was a perfect addition. 🙂
Karen Pearce says
“This recipe requires you to do a lot of throwing.” made me giggle this morning. I looked at the darkened banana on my counter and threw it in the freezer. I usually freeze them for smoothies and baking, Looks like we’ll try ice cream soon.
Reply
Jackie Garvin says
Karen,
Be sure to make the sauce, too. Banana ice cream does needs a little something extra with it.
