Rachel's Recipes

Posts Tagged ‘Banana

Who knew bananas could be frozen and whipped into a creamy ice cream? I already put overripe bananas in the freezer to save for banana bread so this recipe was calling me.  I really regret that I waited until today to make it even though I bookmarked this recipe ages ago. It was so good I ate it straight from the blender. Technically one banana serves one person, but I would definitely multiply it by two or even four.

1 large, overripe bananas
1 teaspoon – 1/2 tablespoon peanut butter, nutella, hot cocoa mix, honey, etc. (optional)

Peel bananas and cut into small chunks. Freeze for 1-2 hours. In a high powered blender or food processor, puree the bananas until creamy. If using a second ingredient, blend to combine. Enjoy!

This can also be frozen if you prefer a hard style ice cream.

Source: The Kitchen


Serves: 12-20 servings

2 bags Pepperidge Farm Chessmen cookies (I used one box nilla wafers and one bag chessmen cookies)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened (can use neufatchel)
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream (can use low-fat)

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies (or nilla wafer) and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.

Source: Paula Deen



This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.