I always seem to have overripe bananas. I’m not sure exactly why I can’t use them before they get soft, but I am happy to have found this recipe in the Ridge Oak Ladies book. It’s very straightforward with ingredients you most likely have on hand.
BANANA CREAM
Yield: 3 Cups (The picture shows the amount I made, using the recipe below, when placed over strawberries)
INGREDIENTS:
3 Large Fully Ripe Bananas*
1/4 Cup Confectioner’s Sugar (this is not overly sweet, but if you want it sweeter, just add more sugar)
1 Tsp. Vanilla
1/8 Tsp. Salt
1 Cup Heavy Cream, Whipped and chilled for several hours
You can top this with a little drizzle of chocolate or sprinkle with crushed nuts.
DIRECTIONS:
Crush bananas until smooth – or mix in a blender or with a hand mixer. Combine the sugar, vanilla and salt with the bananas, and mix well. Stir in the whipped cream and fold the mixture until well blended (this should only be “folded” in or the cream with collapse).
Chill and serve in a parfait glass or as a topping on fruit, pound cake or ice cream. The choices are many.
*If you want to ripen your bananas there are many ways, just Google it. However, do not get them so ripe that they are mushy and you cannot remove those “strings” on them.
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