Hot Baked Bananas with quick Banana Ice Cream
For the baked bananas you will need:
1 banana each portion
1 teaspoon lime juice
1 tablespoon of your favourite liquor or use 1 tablespoon aronia liquid concentrate
1 tablespoon muscovado sugar
a pinch of freshly grated nutmeg
a pinch of cinnamon
1/2 vanilla stick
1/4 teaspoon olive oil
¼ teaspoon butter
Prepare an ovenproof dish with non stick baking spray.
Preheat the oven to 200C.
Peel the bananas and slice in half lengthwise. Lay them on the ovenproof dish. Mix together the vanilla and liquor or aronia, cinnamon, olive oil, melted butter, nutmeg, lime juice and rum and pour half of the mixture evenly over the bananas. Sprinkle the muscovado sugar over the bananas. Drizzle the remainder of the liquid ingredients on top. Cook in a preheated oven for 25 minutes.
For the banana ice cream you will need:
Allow half a ripe banana per portion
¼ teaspoon fresh lime juice
To serve: Fresh raspberries, strawberries and blackberries
Peel the bananas and chop them roughly. Add the lime juice.
Cover with cling film and freeze for a couple of hours. Add the vanilla
Use a hand blender to process the bananas.
The mixture will break up, keep going and eventually this will turn creamy and very thick, just like soft serve ice cream. You can also put in an airtight container and freeze to solidify like traditional ice cream or serve as it is.
Scatter some fresh blackberries and strawberries onto the serving dish. Lay 2 baked banana halves on top of the berries. Then pipe some soft serve banana ice cream or use a tablespoon if you have refrozen it. Dust with icing sugar and serve.
This recipe is gluten free.