Photo credit: Michelle Loy. Copyright 2011. All rights reserved.
I am so excited about today's Foodie Friday recipe for two reasons: 1) It's SO easy! 2) It's SO satisfying! I grabbed this idea for banana ice cream from pro photographer, Kristin Eldridge. (Check out her work. It's amazing!) This dish really hits the spot for me. It's also a favorite with my kids, too. I've also shared this with my church small group, and they were all amazed at how simple and tasty it is. Try it, and let me know what you think. Enjoy!
Banana Ice Cream
4 bananas, sliced
Optional: 60-70+% dark chocolate, cinnamon
1. Place banana slices on a baking sheet and freeze for at least 1 1/2-2 hours.
2. Remove bananas from the freezer and place into a food processor. Puree until it's like the texture of ice cream. *Optional: I like to sprinkle mine with cinnamon and dark chocolate shavings. I just take a bar of 72% dark chocolate, and using a vegetable peeler, I just shave a little over my "ice cream". It adds a little chocolate flair and a nice crunch.
Nutritional Information: (not including chocolate shavings or cinnamon)
Calories: 105 Carbohydrate: 27 g Fat: 0.4 g Protein: 1.3 g Cholesterol: 0 mg Fiber: 3 g Sugar: 14 g (natural) Sodium: 1.2 mg
Excellent source of: vitamin B6
Good source of: vitamin C, magnesium, and potassium