Prep 30 mins
Cook 2 hrs
Taken from http://bakingsheet.blogspot.com/
- 2 large bananas or 3 medium bananas
- 1⁄2 cup sugar
- 2 1⁄2 cups buttermilk
- 2 teaspoons vanilla extract
- 1⁄2 cup chopped toasted walnuts (optional)
- Thinly slice the bananas and put them into a medium skillet over medium heat to cook until golden brown all over. Transfer to a large bowl.
- Whisk together sugar, buttermilk and vanilla in a medium bowl, dissolving most of the sugar, then stir it into the bananas. Refrigerate until cold (at least 30-60 minutes).
- Pour mixture into your ice cream maker and freeze as directed (should take about 15-20 minutes). Add in walnuts, if using.
- Transfer to a freezer-friendly container with a lid and freeze until firm (at least 30 minutes) before serving.
I don't think that the original chef made this recipe before posting it. I knew through reading through it, that it was a Mock-Banana Foster ice cream, so I thought that with the buttermilk instead of Half & Half or whipping cream, it was supposed to be a low-cal ice cream. Thankfully, I made two separate batches of bananas: 1st, exactly per the recipe. No matter HOW LOW the heat in a non-stick skillet, the bananas turned to mush and never caramlized. I then tried some in a cast iron skillet and they burnt. So, knowing how to make Banana Foster, I added all the ingredients to turn this recipe around, and then had total success. I am not listing the ingredients because after all this work, I'm posting my version of a tested and working recipe for other's to enjoy. A beginner cook with little experience would have had a costly experience with this recipe.