One-Ingredient Banana Ice Cream (GF)(V)

banana ice cream

It’s summertime and the temperatures are still astronomically high in the Valley of the Sun. I’m not joking… we are supposed to hit 113° this weekend. That’s why I decided to do a healthy take on a classic summertime treat: Ice cream. This vegan and gluten-free recipe is super simple to make, and you don’t need to have an ice cream maker, heavy cream, sugar and all that jazz – all you need are 2 ripe bananas and a food processor or blender. I topped my ice cream with cacao nibs, but I will leave it up to you whether you want to have your ice cream dressed to the nines or not.

Banana Ice Cream (GF)(V)
ingredients:
2 ripe bananas (they should be sweet and soft)
Optional garnishes: cacao nibs, Nutella, nuts, granola (the list goes on!)

the method:

  1. Start by peeling the bananas and cutting them into even coins. (When bananas are ripe, the peel may stick to the fruit, so make sure you remove leftover peel to prevent any bitterness in your ice cream.)
  2. Place the coins in a glass bowl, cover with plastic wrap and place them in the freezer overnight.
  3. Place the frozen banana slices in the bowl of a food processor or blender and blend until smooth. This process will take a while and you’ll have to scrape down the side of your food processor multiple times with a spatula.
  4. The bananas will first become very crumbly, then they will look like oatmeal, but you’ll eventually end up with a very soft and creamy mixture.
  5. At this point, place back in the glass bowl and in the freezer for just about an hour. You can of course always enjoy it right away if you like very soft ice cream. I wanted to eat mine immediately, so it was pretty soft…
  6. Garnish with your favorite toppings and serve.

Banana Nectarine Bread (GF)

nectarine banana bread First off, I want to apologize for such a poor quality photo – office lighting doesn’t make anything look particularly great. This yummy recipe suitable for breakfast or as a dessert was pulled from Vegetarian Times Magazine. I was super happy to stumble upon this recipe since Sprouts had a sale on nectarines for $.48/lb – I couldn’t pass up that deal. Plus, it’s summer! Nectarines are delicious by themselves or in an icy pitcher of Sangria. Okay, I need to remember it’s only Wednesday – not even close to it being appropriate to jump into weekend mode.

To be quite honest, my baking skills are sub-par and I did not expect this to come out as well as it did. The whole loaf was gone within 2 days. I also feel the need to point out that I was not the only person who inhaled this within that time – I had a little help. 🙂

Banana Nectarine Bread (GF)
Recipe makes 1 loaf or 8 slices

the ingredients:

  • 1 cup gluten-free all-purpose flour
  • ½ cup sugar
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 large egg
  • ¼ cup milk
  • 1 large banana, mashed
  • ¼ cup melted butter
  • 3 large nectarines, peeled and pitted, 2 cut into ½-inch dice, 1 cut into 8 wedges each

the method:

1. Preheat oven to 350°F. Coat a 1-qt. loaf pan with cooking spray.

2. Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl. Beat egg in separate bowl, then whisk in milk, followed by bananas and melted butter. Stir banana mixture into flour mixture until just combined. Fold in diced nectarines.

3. Pour batter into the loaf pan. Arrange nectarine wedges in row, smooth side up, down center of each loaf. Bake 30 to 40 minutes, or until toothpick inserted in center comes out clean.