Having made Banana peel steamed pork and rice I was left with a bunch of banana guts (the part people usually eat). I had some egg yolks in the fridge so I contemplated making a custard base for a proper banana ice cream. Alas, my laziness won over and I decided to go with my usual custard-less recipe. Given the marbling on the pork I figured it was for the best anyway.
I had some Brown Cow Cream Top maple yogurt sitting in the fridge. For those of you that haven’t tried this, it is quite simply my favourite yogurt available in the US. It’s sweetened with maple syrup and cane juice and has a little floater of cream that makes it taste almost like creme fraiche when mixed in. If you can’t find this particular yogurt you can use regular plain yogurt with a bit of cream and sweeten it with grade B maple syrup.
Unlike report cards, “grade B” doesn’t mean that the syrup is inferior to “grade A”. It refers to the color of the syrup (grade B is darker than grade A). The darker color means more mapley flavor and it’s absolutely delicious on pancakes, sausages, or anything else you’d normally douse with syrup.
The following is a super simple somewhat-healthy fro-yo that’s nutty smooth and refreshing.
2 rice bananas
16 oz maple yogurt (I use Brown Cow Cream Top)
1 tsp vanilla
Put all the ingredients in a blender and blend until smooth.
Add to an ice cream maker and follow manufactures instructions.
When it’s done, serve soft, or put it in the freezer for another 30 minutes to make it firmer.
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Sounds delicious! I’m not sure if it’s available in the US, but have you ever tried Liberté Méditerranée style yogurt? I’ve tried a lot of yogurts in my day (though not this Brown Cow Cream Top, so I will have to see if I can get it in Canada), and the Liberté Méditerranée is by far the best yogurt I have ever had. It’s so good that I even enjoy the plain.
That looks insanely good. I’ve always wanted to try one of those ice creams that are largely made of bananas. Do you suppose it would pay to use the freshest possible bananas (unlike the sort you want for making muffins/cake etc) so that the colour isn’t all brown and horrible?
“Banana Guts” – hee!
Bananas get sweeter as they ripen, so colour issues aside, it’s probably the flavour to which you want to provide the most attention. “Fresh” bananas — or not fully-ripe, rather — have a harder texture as well. That’s a good question about how the ripeness of the banana would affect a dessert like this.
Patrick, I haven’t tried Liberté Méditerranée , but I’ll have to keep an eye out for it. I’ve had plenty of tasty yogurt in Asia and Europe, but for some reason, most of the ones here just don’t do it for me (Brown Cow being one exception).
Laura, I don’t think you’d want to use the waaaay gone ones (with the black paper thin skin). That being said, the “guts” from my banana peel experiment were a little too fresh. I think there’s a happy medium in there somewhere.
I was excited to see this when I saw your comment on another blog
Banana-Maple isn’t a common combination but it does sound really delicious! I’m also planning to make some frozen yogurt, myself 
Actually– I don’t see why there has to be a Grade A at all! There’s no such thing as too much maple flavor!
Boy, I bet my kids would love this!
Maple and banana frozen yogurt sounds really good.
that sounds like the perfect frozen yogurt combo
i love the idea
food for thought….
This is so scrumptious!
This sounds amazing! I get Grade A Dark Amber syrup — I’m not sure if it’s widely available, but they have it at the syrup booth at the Union Square Greenmarket. I mostly use maple syrup for cooking, so it’s flavor is perfect!
Well, you found my quick ice cream fi during the week, except I use salted butter caramel sauce but now that I have seen this I am so gonna try it with maple syrup! Fantastic!
I adore your photo’s! Beautiful, clear, colourful- very nice!
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