DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.
Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid.
Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot).
Add chocolate syrup, this will help with blending. When the banana mixture looks like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 13 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 19.9mg||1 %|
|Potassium 877.6mg||23 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 55.8g|
|Protein 3.8g||5 %|
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Calories per serving: 255
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