Simple!

Today wasn’t the most productive day for me, what with Sim being sick.  I HAD planned to make cupcakes for dessert.  I HAD planned to do all the laundry.  I HAD…okay, you get the idea. 

So dessert time rolled around, and since it’s a feast day, we were going to have dessert – the kids keep careful track of these things.  “What’s for dessert, Mama?”  Umm…NOT the cupcakes that I didn’t make. 

I was thinking and thinking and thinking, when I suddenly remembered something Michael’s sister said when she was here last:  she’s read that one can make banana ice cream by putting frozen bananas in the food processor and processing until smooth.  Nothing else needed. 

Hannah despises bananas, but it’s a texture issue.  Naomi and Simeon both LOVE bananas, but rarely get them because bananas are, to put it delicately, binding.  However, I got a great muffin recipe that calls for bananas, so I got a whole bunch of bananas recently, and when they started to think about turning brown, I put them in the freezer.  I had frozen bananas.  I had a food processor.  I had an idea for dessert.

So I announced, to great acclaim, that banana ice cream was for dessert.  There was all KINDS of interest in how it’s made.  I don’t think I’d had quite that much attention in the kitchen for a long, long time. 

Here’s a helpful hint:  if you’re freezing bananas for banana ice cream, peel them before you put them in the freezer.  Otherwise, you will find yourself peeling some really cold bananas with a paring knife.  Not too difficult, really, but definitely easier to peel before they’re frozen. 

The method Michael’s sister outlined (thanks, Kerri!) was totally simple, and the kids LOVED it, even Hannah, who doesn’t mind bananas when they’re frozen and then pulverized – the texture is completely different.  And really, it doesn’t get much simpler than bananas for dessert.

I have a feeling this one is going to get broken out a bunch in the summer.