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. Lisa says

    “It’s funny how sometimes ideas come from above.” How neat how the inspiration came to you! Love the photos and styling as always!

  2. says

    I’m on a banana kick lately too! I have some banana desserts lines up to make, I buy the bananas then don’t make them before my bananas go too ripe, so I have plenty of ripe banana’s right now!!

  3. says

    I have to admit, I’m guilty of throwing away overripe bananas. And I harbor far too much guilt about that fact. I KNOW there are so many wonderful things to make, but I feel like I miss that window when they’re just perfect. Any tips on how to preserve a banana one more day? So that I can make this delicious gelato, or banana bread, or something equally delicious.


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