Bananas often go off quickly, so use up over-ripe, brown specimens in a sugar-free dessert that will satisfy any sweet-tooth cravings
With two young kids, we get through a lot of bananas in our household. Perhaps surprisingly, though, most of them are frozen: our daughters eat them straight from the freezer most evenings, with frozen berries and yoghurt, for pudding. We normally order a stack of bananas every Saturday, and before the end of the week they inevitably start to turn brown. At this point, we peel, slice and freeze them for the children’s evening yoghurt, though sometimes, when we have a real excess, I turn them into today’s incredibly satisfying “ice-cream”. Its silky-smooth texture really hits the spot, and satisfies any ice-cream cravings without recourse to added sugar or excessive fat. The trick is to freeze the bananas in a single layer on a flat tray, so they don’t freeze into a homogeneous mass, then transfer to a container to enjoy as and when.
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