Oh, Bananas {Recipe: Banana Gelato}

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Three ripe bananas were sitting in our fruit basket, taunting me with options. Should I make banana muffins?  How about sour cream banana pancakes? Banana Crumble was a huge hit around here… maybe I should use these ripe bananas to make that recipe. Undecided, I went about my business for the day, still stewing about how the bananas should be used.

It’s funny how sometimes ideas come from above. I was putting away a favorite cookbook I had recently used and as I was reaching for the top shelf of our pantry, where I keep the books, I lost my balance and the book dropped… hitting me in the head, falling to the ground and opening up to a picture and recipe that solved my ripe banana dilemma.

Banana Gelato from one of my favorite cookbook’s,  Seasons & Celebrations (recipes and menus from Relish Magazine), was just the answer I was looking for.  Although I had never had Banana Gelato, I figured “who can go wrong with bananas and ice cream?”

This sweet, creamy, full of flavor Gelato is the perfect solution to your ripe banana dilemma. Save yourself a knock in the head and try it today!

Banana Gelato
A sweet and creamy Banana Gelato recipe. Adapted from the Seasons and Celebrations Cookbook
  • 1¾ cups skim milk
  • 3 very ripe bananas, peeled and quartered
  • ¼ cup brown sugar
  • 5 egg yolks
  • ¾ cup sugar
  • 2 teaspoon vanilla extract
  • ¼ teaspoon Kosher salt
  • ¼ cup heavy whipping cream
  1. Bring milk, bananas and brown sugar to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
  2. Let cool 5 minutes, then puree in a blender or food processor until smooth. Return mixture to the saucepan; set over very low heat to keep warm.
  3. Beat egg yolks and sugar in a large bowl with a mixer at high speed until thick.
  4. Gradually beat half the milk mixture into the yolk mixture. Return mixture to the saucepan. Set over low heat and cook until thick and bubbling, about 2 minutes, stirring constantly. Stir in vanilla, salt, and cream.
  5. Pour into a large container. Cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer (I own this Cuisinart model and have been really happy with it!)
  6. Freeze according to the manufacturer's instructions. Serve or store in freezer in an air-tight container.


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  1. says

    I love anything bananas and this gelato looks delicious – and it’s easy to make!
    Kristen, your photos get more gorgeous by the day, my friend. Every time I stop by I’m stunned by so much beauty.


  2. Jennifer | Mother Thyme says

    This gelato is heavenly! We always have a bunch of bananas in the house and I know I will be whipping this up very soon.

  3. Rochelle says

    Banana gelato recipe looks yummy. You also took nice pictures.I also have a daycare and will try this recipe for lunch with my daycare babies.

    • says

      Hi! It stays in the saucepan. You just pour part of it out to “temper” the eggs (so they don’t curdle / cook). Then you pour it all back into the saucepan together for the rest of the recipe.
      Let me know if you have any other questions :)

      • Loccy says

        Thank you! :) This is my first time ever making die cream, I just went and bought a Cuisinart ice cream maker and its something I’ve wanted to try for a long time now :)

        Also what kind of consistency is the finished product meant to look like before freezing? Because mine came out fairly lumpy. It still tastes amazing, just isn’t right some how?


  4. Margaret says

    You can make ice cream or gelato without a machine too, just put the bowl in the freezer and stir in the ice crystals every hour or so.

  5. says

    Hello, on the banana gelato recipe the last instruction is freeze in an ice cream canister. Do you mean freeze as in use my ice cream maker with rock salt, ice, the whole shebang or put it in the freezer?
    Sorry, couldn’t figure that out….I’m sure it’s clear to everyone but me:)

  6. says

    This recipe is wonderful! So wonderful in fact that I made an adaptation of it and shared it as one of my first blog posts on my new website happalyeverafter.com! Feel free to check it out :-)

  7. Emily says

    This was the first recipe I’ve made in my new cuisinart. The consistency was great and the banana flavor really came through. We found it to be overly sweet for our tastes and would cut back on the sugar next time.


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