I’ve mentioned several times that my parents are the sort of people who get more than a little annoyed at the idea of food going to waste. As a result I’ve learned how to deal with leftovers of all sorts, turning them into pasta sauces and pizza toppings, stirring them into fried rice to make it more savory, using chopped remnants of roasts to spruce up bowls of instant ramen or udon.
However, nothing – and I seriously mean nothing – could have prepared the family for the arrival of nearly a dozen large bunches of perfectly ripe, orange-fleshed lacatan bananas at our house. Now, while our family has a habit of having bananas for dessert after dinner, there were far too many for us to consume – and given the summer heat, it wouldn’t be long before these sweet fruits went bad. While we gave a few bunches away, we still had a lot of the yellow things on our hands!
Fortunately, Dad found a recipe in the Inquirer that was perfect for this banana glut: a banana sherbet made with milk and sugar – sweet, cold, and excellent for cooling down in the heat of the season. The original called for just milk and sugar, but I think the addition of cream makes a smoother, richer, more ice cream-like dessert. Next time you find yourself with too many bananas in the kitchen, give this recipe a try.
Homemade Banana Sherbet
- 5 – 6 ripe bananas, peeled and chunked
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 cup all-purpose cream
- 1 cup milk
Put all the ingredients in a blender or food processor. Blitz on the highest speed for 30 – 45 seconds. Lower to the second-highest speed and blitz an additional 30 seconds. Pour into a freezer-safe container and freeze. Serve with an ice-cream scoop or scrape the surface with a large metal spoon to serve the dessert granita-style.