This delicious frozen treat uses a whole loaf of banana bread, and turns it into ice cream that's both heart healthy and yummy!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour35 minutesminutes
Freeze time 1 hourhour
Total Time 2 hourshours55 minutesminutes
Servings 12
Calories 204kcal
Author Laura Yautz
Ingredients
For the Banana Bread:
1tablespoonground flax seed
3tablespoonwater
4very ripe bananas*
½cupdate syrup(see recipe notes)
1teaspoonvanilla extract
1 ½cupwhole wheat flour
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonsalt
For the Nice Cream:
1whole banana bread,cut in half
1cupmilk or nondairy substitute of choice
4very ripe bananas*,sliced and frozen
1teaspoonvanilla extract
½teaspooncinnamon
½cupchopped walnuts
For optional topping:
1teaspoonolive oil
1banana,sliced
1tablespoonbrown sugar
½teaspoonrum extract(optional)
Instructions
To bake banana bread:
Preheat oven to 350 degrees F.
Mix ground flax with water in a small dish, and set aside.
Mash the bananas well, and add date syrup (see notes), flax mixture, and vanilla. Mix well.
In another bowl, mix flour, baking soda, cinnamon, and salt.
Pour into banana mixture, and mix until just combined.
Pour into a loaf pan lined with parchment paper, or greased well.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, before removing to a wire rack. Cool completely.
To make the Nice Cream:
Cut the banana bread in half.
Crumble on half into a food processor, and pour milk over. Add vanilla and cinnamon.
Start the food processor, and add the frozen banana slices, a few at a time.
Process until smooth, and spoon into a large bowl.
Mix in the chopped walnuts, cover, and freeze.
Meanwhile, preheat the oven to 300 degrees F, and cube the remaining banana bread into ½ inch cubes.
Bake for 35-45 minutes, until the bread is browned and crispy, but not burned.
Remove the nice cream from the freezer.
Scoop half the nice cream into a loaf pan, or something of similar size.
Spread half the banana bread cubes on the nice cream, and cover with the rest of the nice cream. Add the remaining bread cubes on top, pressing them slightly into the nice cream.
Serve immediately or cover and freeze until ready to serve.
To make the nice cream easier to scoop, place in the refrigerator for about 30 minutes prior to serving.
Notes
To make date syrup: Soak 1 cup dates in 1 cup hot water for at least 20-30 minutes, until soft. Pour dates and soaking water into a high speed blender, and blend on high until smooth. Store extra in the refrigerator for up to 7 days.* If your bananas aren't very ripe, try ripening them in the oven using this strategy!