Go Bananas!
July 16, 2010 12:56 PM   Subscribe

 
Thanks, kmz!
posted by Iridic at 1:00 PM on July 16, 2010


Yay for cooking posts. Now I'm hungry.
posted by seanyboy at 1:01 PM on July 16, 2010


SORBET
posted by Burhanistan at 1:01 PM on July 16, 2010 [7 favorites]


I'm not sure if I saw this link on Mefi or elsewhere, but: The Ice Cream Club's Basic Guide to Making Awesome Icecream
posted by gwint at 1:04 PM on July 16, 2010 [5 favorites]


Wow, that's really interesting. I guess it's just like I always say: DAMN IT ALL TO HELL, YOU DELICIOUS BANANAS! WHY MUST I BE ALLERGIC TO YOU?!
posted by infinitywaltz at 1:04 PM on July 16, 2010 [1 favorite]


I'd imagine this would work with most fruit, no?
posted by Threeway Handshake at 1:06 PM on July 16, 2010


This has gone around the internet before and I will say what I always say: I am sure it's delicious but it is not by any stretch of the imagination ice cream.
posted by padraigin at 1:09 PM on July 16, 2010 [3 favorites]


Easy, healthy, and fast. Genius!
posted by rzrc at 1:12 PM on July 16, 2010


I think this sounds better than ice cream.
posted by Faint of Butt at 1:14 PM on July 16, 2010


Not with most fruits, no. Bananas have a creamy texture that they maintain when frozen. Most other fruits when frozen crystalize.
I have definitely done this before. My kid loved it when he was a baby. Cold banana mush.
posted by Seamus at 1:16 PM on July 16, 2010 [2 favorites]


This would be great if it didn't taste like bananas.
posted by octothorpe at 1:16 PM on July 16, 2010 [12 favorites]


You know what though, I bet this would be extraordinary with a little peanut butter thrown in.
posted by padraigin at 1:18 PM on July 16, 2010


> Most other fruits when frozen crystalize.

Mango works ok for this, as does papaya. A real juicer makes everything more creamy than a blender, though.
posted by Burhanistan at 1:19 PM on July 16, 2010 [4 favorites]


> You know what though, I bet this would be extraordinary with a little peanut butter thrown in.

Also, a big dollop of very cold but not frozen sweetened chocolate syrup.
posted by Burhanistan at 1:20 PM on July 16, 2010 [1 favorite]


Yeah, mangos!
posted by Seamus at 1:20 PM on July 16, 2010


Also, FYI, a banana has about the same amount of sugar as a can of Coke.
posted by Threeway Handshake at 1:22 PM on July 16, 2010


I'll bet this would be amazing with some chunks of dulce de leche and a bit of cinnamon mixed in. Or even, dare I say it, chunks of Nutella?
posted by TungstenChef at 1:23 PM on July 16, 2010


I have two freezer bags of sliced bananas in my freezer as we speak (they were going to go overripe while I was out of town and this was a preventative measure). I am going to do this RIGHT NOW.
posted by sourwookie at 1:25 PM on July 16, 2010


I can't believe I just found something that might beat my banana bread in the "are we just going to wait for those to get brown or eat them?" banana contest. If this is as good as it looks, we may never eat bananas on our cereal again.
posted by MCMikeNamara at 1:30 PM on July 16, 2010


Mango works ok for this, as does papaya.

You can do this process with mangos and/or papaya? I'm not allergic to those! You're not screwing with me, are you? I swear, you had better not be screwing with me.

Please, please, tell me you're not screwing with me.
posted by infinitywaltz at 1:30 PM on July 16, 2010


...FYI, a banana has about the same amount of sugar as a can of Coke.

Not even close:
Source: cocacola.com
12oz can:
140 calories
45mg sodium
Total Carbohydrates 39g
Sugars 39g
0g Protein

Source: nutritiondata.com
1 large banana:
121 calories
Sodium 1mg
Total Carbs: 31g
Dietary fiber: 4g
Sugars 17g
Protein: 1g
posted by Cat Pie Hurts at 1:32 PM on July 16, 2010 [7 favorites]


Also, a big dollop of very cold but not frozen sweetened chocolate syrup.

The grocery store in my old neighborhood had one of those fancy gourmet peanutbutter grinders, and one of the things you could get was a peanut butter that was mixed with cocoa: chocolate peanut butter.

I once added a bunch of this to a plain sweet cream ice cream I made, and it was pretty much the most awesome thing ever. I am in agreement that a little chocolate would make the banana-peanut butter mix into a perfect storm of delicious.
posted by padraigin at 1:34 PM on July 16, 2010 [1 favorite]


An advocado has the same consistency, doesn't it? Could you do it with an advocado?
posted by codacorolla at 1:35 PM on July 16, 2010


My mom used to blend avocado with sugar, lemon rind and lime rind to make a kind of pudding. That was good. I imagine this would work too, but you wouldn't have the sweetness of the banana so you'd have to sweeten it yourself.

Having frozen avocado for baby food, it freezes a lot harder than bananas. Odd considering the oil content. If you try it, I would suggest making smaller chunks of avocado than the bananas in the picture.
posted by Seamus at 1:38 PM on July 16, 2010 [1 favorite]


> Please, please, tell me you're not screwing with me.

I'm not screwing with you. Although, we did this with a traditional extruder juicer rather than a blender/food processor. It might not come out as creamy as bananas, but it's certainly much closer to the cream end of the spectrum than shaved ice or something.
posted by Burhanistan at 1:40 PM on July 16, 2010 [1 favorite]


Well, I just made baby food.


Perhaps I need to put it back into the freezer now.
posted by sourwookie at 1:42 PM on July 16, 2010 [2 favorites]


Sounds good, although my frozen bananas always wind up in my favorite smoothie: 2 frozen bananas, that morning's leftover cold coffee, shot of coconut syrup. Serve in a pilsner glass, with a bendy straw (important!).
posted by JoanArkham at 1:43 PM on July 16, 2010 [2 favorites]


OK back into the freezer. I hope is doesn't set up into a brick. I know adding sugar would prevent that, but I'm out (I know, right?), as would a shot of vodka (nature's antifreeze).

After about three minutes these suckers where WHIPPED. Expanded to about 2-3 times original size. I wonder what would happen if we went the other way: Puree bananas while unfrozen then run through an ice cream churn.
posted by sourwookie at 1:48 PM on July 16, 2010


> Well, I just made baby food.
Perhaps I need to put it back into the freezer now.


Unfortunately, you have to start with frozen bananas to get the whipped in air that creates the ice cream effect. Freezing already creamed bananas will only result in a solid block.
posted by Burhanistan at 1:49 PM on July 16, 2010


I wonder what would happen if we went the other way: Puree bananas while unfrozen then run through an ice cream churn.

Pretty much the same product with twice the dishes.
posted by Seamus at 1:54 PM on July 16, 2010


Awesome...I might do this with mangos this weekend. Do they need to be overripe, or will regular ripe ones work?

Also, how on earth does one select a proper papaya?
posted by infinitywaltz at 1:55 PM on July 16, 2010


Mango works ok for this

The heavens just opened, light streamed down upon me, and an angelic choir sang "MANGOOOOOOOO" in perfect harmony.

God damn it, it's ten PM and I have nowhere to get a blender.
posted by Mr. Bad Example at 1:55 PM on July 16, 2010 [3 favorites]


I'm not sure if this counts as ice cream, but it sounds awesome.

If anybody's tried this, how ripe should the bananas be? That's the one crucial piece of information that's left out.
posted by madcaptenor at 1:56 PM on July 16, 2010


I know that for the smoothie a close-to-too-ripe one works best. Like when they are at the "I better eat this now or throw it away" phase.
posted by JoanArkham at 1:59 PM on July 16, 2010


With bits of ginger and/or dates is nice.
posted by crunch42 at 2:01 PM on July 16, 2010


My wife loves this stuff, and it's yummy and sort of creamy, but it is not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not not any more like ice cream than you would expect food processed frozen bananas to be.
posted by dirtdirt at 2:02 PM on July 16, 2010 [2 favorites]


As ripe as you like them.
Some people eat theirs when they are almost green (in my opinion).

While making batches of (essentially) this for my kids birthday at school, we used bananas of all ripenesses. (I like that word better than "levels of ripeness".)

The main difference will be flavor.
posted by Seamus at 2:02 PM on July 16, 2010


Yeah, I started frozen and it did become a whip, really smooth, with lots of air--like a desert topping (I used a food processer instead of a blender BTW). I put it back into the freezer to harden a bit. I think the addition of sugar (or cocoa powder--I have that!) would keep it scoopable.
posted by sourwookie at 2:03 PM on July 16, 2010


GENIUS.

Thanks for this.
posted by Grimp0teuthis at 2:04 PM on July 16, 2010


I'm off to the store for bananas, mangoes, papayas and avocados. Tonight, I shall prepare for the MultiLayered Parfait of Madness!
posted by Cat Pie Hurts at 2:06 PM on July 16, 2010 [4 favorites]


> Like when they are at the "I better eat this now or throw it away" phase.

That's when you have prime candidates for banana bread.
posted by Burhanistan at 2:08 PM on July 16, 2010


I AM FUCKING MAKING EVERY ONE OF THESE SUGGESTIONS RIGHT NOW.
posted by Astro Zombie at 2:08 PM on July 16, 2010 [4 favorites]


Oh, and if other frozen fruits don't cream up as nicely as bananas, don't be afraid to add a tablespoon of heavy cream (along with maybe a teaspoon of sugar), unless lactose is an issue. What a sorbet can't accomplish a sherbet can.
posted by Burhanistan at 2:11 PM on July 16, 2010 [2 favorites]


Wait wait wait -- banana AND mango as a frozen treat?

*dies*

I've been using frozen mango chunks in smoothies, but they're a bitch to process in the blender (a reasonably heavy-duty Kitchen Aid).

If I use frozen banana chunks, would I be better off adding fresh or frozen mango.?(BECAUSE THERE MUST BE MANGO.) I can break out the food processor if I must.
posted by maudlin at 2:14 PM on July 16, 2010


. . . don't be afraid to add a tablespoon of heavy cream (along with maybe a teaspoon of sugar), unless lactose is an issue. What a sorbet can't accomplish a sherbet can.

Don't want dairy? Use some coconut cream. Scoop the congealed solids off the top and use that alone if'n yer feeling decadent.
posted by Seamus at 2:22 PM on July 16, 2010 [4 favorites]


I've been using frozen mango chunks in smoothies, but they're a bitch to process in the blender

Are you buying pre-frozen chunks?
Freeze your own and make the chunks smaller. They will puree easier.
posted by Seamus at 2:23 PM on July 16, 2010 [1 favorite]


I can confirm that fresh cinnamon and honey work very well with the bananas.
posted by Iridic at 2:33 PM on July 16, 2010 [4 favorites]


both mangos and bananas make me feel sick (and I'm allergic to avocados), so I'm just going to make some dairy-based strawberry ice cream instead.
posted by vespabelle at 2:42 PM on July 16, 2010


Okay. Maybe less sugar than a can of Coke or an equivalent serving of Ice Cream, but it is one hell of a stretch to call this "sugar free"
posted by schmod at 2:50 PM on July 16, 2010


This, as well as froZen grapes fed through a Champion juicer, were dessert staples when I was staying with my hippie dad
posted by jtron at 3:40 PM on July 16, 2010


Yes, Virginia, mangos & bananas work great for this.

This creamy effect is also why one of the two is a preferred ingredient in every smoothie I make. Banana flavor is subtler, of course, so I can make a strawberry banana smoothie that mostly tastes of smoothies.

And, no, it's not exactly like real, wonderful ice cream. But it's nicer than ice milk (IMO). Closer than sherbet (which is wonderful in its own way, but not as creamy). Fatty-feeling (mouth feel), without the fat...

And, suddenly I really, really like this FPP, even though I'd seen it before (and made the frozen bananacream) - because it influenced me to look up the Glycemic Index of bananas. 50! Much, much better than I'd previously been warned (by a hippie on the street, so naturally I trusted his advice without a second thought....).
posted by IAmBroom at 3:53 PM on July 16, 2010


Amazing smoothies start with a base of frozen bananas (not overripe, though) -- then you add the other frozen fruit, fresh fruit or juice (or something sweet), and a few tablespoons of yogurt. So good.

Also, don't freeze bananas unpeeled. Trust me.
posted by parudox at 4:30 PM on July 16, 2010


We made this yesterday. Worked a treat with a dash of coconut milk. We christened it FROZNANAS.
posted by Happy Dave at 4:36 PM on July 16, 2010


Oh man, just when I am out of bananas.
posted by Theloupgarou at 4:42 PM on July 16, 2010


You can do this with all kinds of frozen fruit, really easily, with a Champion juicer.

I've always coveted one for that very reason, but they're expensive.

Pineapple, banana, papaya and mango all work very well, and are a favorite childhood memory.
posted by snuffleupagus at 4:48 PM on July 16, 2010 [1 favorite]


> That's when you have prime candidates for banana bread.

Agreed! Except I keep making banana coffee smoothies out of them first. so good...
posted by JoanArkham at 5:15 PM on July 16, 2010 [1 favorite]


From the first link: "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet."

I've been doing these kinds of frozen concoctions for years because of these very reasons. I can't do most desserts because of having to avoid wheat and concentrated sugar, though I'm ok with dairy, but then my spouse is vegan. Dietary restrictions = irresistible incentives to get creative in the kitchen.

Lately I've been putting the bananas into popsicle molds, mashed up with (usually separately, because we enjoy testing which spices do what to the basic fruit flavour) cocoa powder, cardamom, and ground coriander. A little nutmeg (fresh grated, preferably) makes mango's flavour pop out.
posted by cybercoitus interruptus at 5:25 PM on July 16, 2010 [1 favorite]


Just tried this, and yes they are tasty. And now we have fewer bananas frozen taking up freezer space. yay. (thanks)
posted by nat at 5:34 PM on July 16, 2010


There used to be a place on the boardwalk in Ocean City, NJ in the mid to late 90s that took frozen bananas and ran them through a hand cranked old fashioned meat grinder - Bananas go in the top, Ice Cream came out the side.

It was incredibly yummy and this post makes me wants some!
posted by mincus at 8:42 PM on July 16, 2010


You can do this with all kinds of frozen fruit, really easily, with a Champion juicer.

That was the name of the juicer I was trying to remember! My mom used to make this for us when I was younger in one of those things. I remember it being a bit laborious, probably because I remember having to use that wooden cramming device to feed frozen crap into it. That thing was a huge yellow beast.
posted by P.o.B. at 9:06 PM on July 16, 2010


> Seamus: My kid loved it when he was a baby. Cold banana mush.

Oh, I bet that's brilliant for cutting teeth. Excellent!
posted by Made of Star Stuff at 9:06 PM on July 16, 2010 [1 favorite]


Mmm, I just made some with bananas, a peach, and some maple syrup. Deeelicious!
posted by moonmilk at 9:45 PM on July 16, 2010


I'm scrambling to get out all the bananas I've tossed in the freezer that were originally intended to be thawed and baked into bread and toss them in the mighty blender.
posted by PuppyCat at 10:27 PM on July 16, 2010


I just made a mango sorbet/sherbet thing with four mangoes we had that were a few days from turning too mushy. Cubed them, froze those, blended them up with a handheld mixer along with a big dollop of heavy cream and a few spoonfuls of cane sugar. It's back in the freezer stiffening up, but initial taste tests prove successful. Simple, perfect.

Stiffening. Heh heh.
posted by Burhanistan at 11:12 PM on July 16, 2010


I do love that this post is essentially, "HEY TRY STICKING A FROZEN BANANA IN A BLENDER ITS DELICIOUS!!!"

And oddly, that's quite all right.

(because it *is* delicious and everybody should know)
posted by iamkimiam at 11:16 PM on July 16, 2010


Oh, just for clarity's sake I didn't use a handheld mixer but rather a handheld blender.
posted by Burhanistan at 11:17 PM on July 16, 2010


I put the bananas in the freezer when I saw this post this afternoon, and tried it this evening. It's good. And it's really filling; you definitely can't eat as much of it as ice cream.
posted by roll truck roll at 12:04 AM on July 17, 2010


sourwookie: so did it work out in the end? or did it turn into a brick?
posted by ms.codex at 12:59 AM on July 17, 2010


Add a few walnuts
posted by A189Nut at 8:55 AM on July 17, 2010


Ended up being quite scoopable, like regular ice cream. I still think it would be better with some added sugar and walnuts.
posted by sourwookie at 9:11 AM on July 17, 2010


There's a fancy local shop here that sells this deliciousness at quite a premium. It comes out soft-serve-smooth. I always assumed they used some fancy pants industrial blender and never tried it at home. I just put some bananas in the freezer, and will pull out the food processor after lunch.
posted by ellenaim at 9:33 AM on July 17, 2010


Hey guess what every dinner party is gonna end with from now on?
posted by The Whelk at 11:05 AM on July 17, 2010


Yeah, you can make it all whippy (keep at it with the food processor longer than you think, you'll know when it's there) and serve immediately, like soft-serve, or pack into Tupperware for service later, like traditional ice cream.
posted by sourwookie at 12:30 PM on July 17, 2010


I just made banana sorbet from a single, brown, mushy banana. It wouldn't blend in my food processor, so I put in 2T of honey Greek yogurt to coax it down into the blades (so cruel, my cooking experiments). It's pretty much soft-serve now and delicious.
posted by hanoixan at 2:31 PM on July 17, 2010


> It wouldn't blend in my food processor

A handheld blender like this is your friend for these sorts of dessert ventures.
posted by Burhanistan at 2:55 PM on July 17, 2010


well, my banana-loving, gluten/lactose/soy intolerant husband should thank me for this. Thanks!
posted by emjaybee at 4:35 PM on July 17, 2010


I woke up last night realizing that I'd forgotten to specify "ground coriander seed," not coriander leaf (cilantro), which would probably combine horribly with banana.
posted by cybercoitus interruptus at 11:02 PM on July 17, 2010


We tried this last night. It killed our ancient blender but it was a noble sacrifice. My wife added a dash of vanilla extract and it turned out great.
posted by maurice at 3:42 AM on July 18, 2010


I am so on this, with the addition of coconut milk and a quarter cup of lime juice.
posted by waldo at 8:26 AM on July 18, 2010


It's been a busy weekend, so I didn't make what I originally intended. However, I just completed a short round of experimentation:

1. The mangoes are amazing.
2. The bananas are amazing.
3. Old bag of mixed berries in the back of the freezer: lame. Added 1/4 cup of water and 1/4 tsp xantham gum and now it's amazing. Xantham gum is magic!
4. Frozen greenbeans: tastes somewhat horrific, but they have spawned a ton of ideas (cucumbers going in the freezer tonight)
posted by Cat Pie Hurts at 4:29 PM on July 18, 2010


In a bit of serendipity, made this a few nights ago with 3 pretty ripe bananas in a regular blender. Would have been better with a food processor.

It took a while to blend properly, mostly because all the frozen chunks would go up on the sides, and the blades would just blend in place. Food Processor wouldn't have that problem. A bit of liquid would help, but stoping and scraping the sides down every 10 sec worked too. It goes through a few phases where you're thinking "nah, this didn't work" "lame, it's still just frozen mush" and eventually "WOAH ice cream!". I put it in the freezer for a few hours, before scooping it with an ice cream scoop and topped with cajeta. It fooled one person.

I'll have to try it with mangos.
posted by fontophilic at 9:21 PM on July 19, 2010


Mango & Pineapple go *very* well together. And were always the first things to sell out at Banana Joe's (the Hawaiian fruit stand with the Champion) every time we were there. Papaya was good too. They didn't use guavas--must be a reason. Maybe they don't mill well even with the commercial juicer
posted by snuffleupagus at 8:11 AM on July 20, 2010


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