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Nutrition: per serving

  • kcal156
  • fat4g
  • saturates1g
  • carbs29g
  • sugars25g
  • fibre2g
  • protein3g
  • salt0.04g
    low
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Method

  • step 1

    Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.4 out of 5.43 ratings

ginuca

question

Can I make this in an ice cream maker? Thank you ;-)

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Unfortunately not as this needs to be made in a blender with a blade to get it really smooth and creamy. We hope this helps. Best wishes, BBC Good Food Team.

lauraofmulberrys

Having read all the horror stories about broken blenders I decided to reverse the order. I blended the bananas and milk, and then froze them. It worked well. Unsure why the original recipe didn’t suggest this,

paulBNgEkCtP

Let the bananas defrost a little before trying to blend them otherwise it might be too much strain on the blender, add a little milk to help the process along as well. I didn’t need to add toffee sauce as the ripe bananas were sweet enough any way. Great recipe!

Clara1A avatar

Clara1A

A star rating of 5 out of 5.

This was so easy to make! I used normal full fat milk and the frozen bananas with my blender, which just seemed to fling them round the jug, and so I improvised with my trusty £6 hand blender and it came out lovely and smooth! Added a few walnuts and it was delicious!!

Jane Pearce 1 avatar

Jane Pearce 1

A star rating of 5 out of 5.

You can also just freeze a banana, then simply peel and its a delicious lolly.defrost slighty before eating.

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