I bought a bunch of over-ripe perfect SCD bananas the other day. Rather than just eat them plain I wanted to have more ‘snacky’ things to satisfy cravings. So, I made two of my now favorite banana recipes. The pancakes I had originally seen on Pecanbread‘s site which has many kid-friendly SCD recipes. Honestly I’ve liked every recipe I tried from that site, so it’s worth having a look! Lots of dairy-free ones too. I had heard about banana ice cream a long time ago but had never tried it. Instead I kept making ice cream with SCD yogurt. Since I’m dairy-free right now I wanted to try it out and it was pretty good!
Mash the banana in a bowl. Add the eggs and whisk until it’s pretty smooth. Heat butter or lard in a pan over medium-low heat. Drop a spoonful of batter at a time onto the pan. The smaller you make these the easier it is to flip them. Cook on one side until firm enough to flip, then finish on the other side a couple minutes.
Serve with bacon and some berries.
Banana Ice Cream
Peel and cut up the bananas into chunks. Place in the freezer for a few hours (maybe while you’re cooking and eating dinner). Put the pieces in a blender of food processor and blend until smooth.
Scoop into a bowl and put in the freezer for a while if you need to harden it up a bit. I left a portion of mine overnight in the freezer and it was perfect ice cream even the next morning.
You can also add things to the banana ice cream. I made it a second time with 1 tbsp vanilla per banana (I love vanilla) and it was delicious! Strawberries mixed in would be nice too.
If you need more step-by-step instructions, How to Cook Like Your Grandmother has a nice post. You don’t need to use milk or any liquid to get the banana to blend perfectly smooth.
Gotta love simple 1 or 2 ingredient recipes!
This post is part of Two for Tuesdays recipe blog hop, Real Food Wednesday hosted by Kelly the Kitchen Kop, and Wheatless Wednesday over at Naturally Knocked Up.