Recipe: Maple Banana ‘Ice Cream’ with Toasted Coconut

Please ignore the fact that it's starting to feel like fall here in NYC. Please also ignore the fact that I've had this recipe written for over a month and forgot to hit publish. 

Thank you! Now we may move on.

Last summer, The Kitchn enlightened me about the freaking SCIENCE experiment that ensues when you put frozen bananas in the food processor. So obviously, I blogged about it. This summer, they shared 5 variations on the 1 ingredient wonder. So naturally, I did the same. 

This particular flavor combo came about from having a bag of leftover coconut from these almond joys, and wanting to splash a little pure maple syrup from the Union Square Greenmarket in just about everything. And my goodness, do coconut and maple play well together. This mock-sundae is intriguing enough to end a summer dinner party, but I’m just as happy to enjoy mine in the solace of my apartment, parked in front of the television.

Notes

-I always have a large zip-lock bag of frozen bananas in my freezer that I use for this ‘ice cream’ and smoothies. As bananas are about to go bad, I just peel them, break them up, and throw them in the bag.

-If your coconut is untoasted, put it in a dry sauté pan over low heat. Toss occasionally until golden brown and nutty-smelling. Watch it though – it burns fast!

-The consistency is best when served immediately. I’ve frozen it for a few hours with little issues, but I’m not sure how it holds up any longer than that. Let me know if you experiment!

Ingredients

Frozen, ripe bananas (at least 2); cut into coins/chunks

Pure maple syrup, to taste

Vanilla extract, to taste (optional)

Toasted, flaked coconut

Instructions

Place frozen banana chunks in a food processor. Run machine until bananas are the consistency of frozen yogurt. (You will probably need to scrape down the sides a few times.)

Add a splash of vanilla, and a few tablespoons of pure maple syrup (about 1 tablespoon/banana). Pulse until blended. Taste, and add additional vanilla or syrup as needed.

Divide among bowls and top generously with toasted coconut. Serve immediately for best consistency.