This all started because of school testing. You know that ridiculous Common Core testing that has everyone up in arms? Yeah, that. During testing week the administration tried to make the best of the situation and asked parents to volunteer to bring breakfast to the class so the kids could start the day off with a full stomach and a positive attitude. Nothing says you can fill out bubbles with a no. 2 pencil like a boss like homemade breakfast for the whole class. The moms in Addison’s class were quick on the draw and filled all the spots to bring breakfast before I could sign up. No problemo because there was another 4th grade class that had some days that needed to be filled. I was happy to help. I decided that bananas, Sunny-D, bagels and Nutella was a great way to start the day. I took myself to Sams and bought the you’re-a-serious-Nutella-fan size jar and 24 bananas. I was all ready to bring my simple but yummy breakfast to school the next day when I glanced at my calendar to see what else the week had in store for me. Oh look, my day to bring breakfast is next week.
I knew that 24 bananas would not make it an entire week and be presentable to 4th graders. I also knew there was no way my family of 4 could eat that many bananas on one week. Since I couldn’t stand the thought of that many bananas sitting on my counter just turning brown I knew I had to take action. The first thing I did was to make banana bread. Pumpkin banana bread to be exact and it was de-lish (I still have 4 mini-loves in the freezer).
Banana bread was out of the way and I still had a lot of bananas. I’ve heard the interwebz talk about this one-ingredient banana ice cream thing so I started searching. Turns out it really is just one ingredient: bananas. Freeze bananas then put them in a food processor, bam! Banana ice cream. But I had an industrial size jar of Nutella. What if I added Nutella to the mix? Turns out the interwebz knew its stuff and offered about 20,000 results on Nutella banana ice cream.
So here it is, the 20,001st post on combining Nutella and bananas to make ice cream. All thanks to state testing and my inability to do things when I’m actually supposed to do them. Maybe testing and being scatter brained isn’t so bad after all.
Some thoughts on this recipe:
1) When freezing banana slices make sure to place them on parchment paper. Otherwise they will freeze to the cookie sheet.
2) Processing this many bananas in a food processor can be a smidge frustrating. You will have to stop many times to push the bananas down to the blade. Once you have about 1/4 of the bananas blended, add the nutella and vanilla to get things moving.
- 10 bananas, sliced
- 1/3 cup Nutella
- 1 Tbs. vanilla extract
- Place banana slices on a cookie sheet lined with parchment paper and freeze for 45 minutes.
- Once bananas are frozen place in a food processor and pulse until bananas begin to puree. Stop often to push bananas down toward the blade. Once about 1/4 of the bananas have been pureed, add Nutella and vanilla. Blend until smooth.
- Transfer to a pastic storage container and freeze for 30 minutes or until ready to enjoy.
Shel Harrington
Sounds good! The perfect solution for my abundance of bananas while there’s banana bread still in the freezer. I think I may toss in some walnuts!
Stephanie Clinton
ooohhh, I didn’t think of adding nuts. Yum!
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