This one ingredient banana “soft serve” is super easy and you don’t need a fancy ice cream machine to make it! Here it’s part of a fruit-based sundae that still tastes decadent because of the way it combines salty and sweet flavors. Cooking the plantains in bacon fat gives a nice smokiness and using ripe plantains means that you don’t need to add any extra processed forms of sugar to make them caramelize beautifully.
- Yield: 4 Servings
- 4 cups (500 g) frozen banana chunks or slices
- 2 ripe plantains, sliced into 4 lengthwise
- 2 tbsp (30 ml) bacon fat
- Pinch of sea salt
- ¼ cup (30 g) Crunchy Sundae Topper
- 1 tbsp (15 ml) raw honey (optional)
- Add the frozen banana chunks to the bowl of a food processor. Process on low until the consistency is similar to soft-serve. Once the frozen bananas are smooth, don’t overprocess or the “ice cream” will begin to melt. Transfer to a container and place in the freezer.
- Peel the plantains and slice them in half lengthwise. Place the pieces flat-side down on the cutting board and carefully slice each piece in half again lengthwise so that you have 8 long pieces of plaintain in total. Heat a large skillet over medium heat with the bacon fat. Working in batches, lay the plantain slices in the pan and sprinkle with sea salt. Cook on each side until they begin to brown and caramelize, about 3–4 minutes per side. Remove the plantains from the pan and set them aside for now.
- Remove the banana “ice cream” from the freezer and use an ice cream scoop to divide it into 4 portions. Divide the caramelized plantains between serving dishes and top the sundae with the crushed crunchy sundae topper. If you like, drizzle each plate with a little raw honey before serving.