Homemade ice cream …the ultimate old fashioned treat has a very worldly history that stretches around the globe.
When I was growing up on the farm, we had one of those ice cream makers with a hand crank that featured an inner canister and churn. The canister and churn held the ice cream custard, which was placed in a bucket that salt and ice or snow could be added to. My siblings and I would take turns churning until the custard magically transformed into the heavenly frozen dessert.
Ice cream is the perfect treat for any season. In the summer you can cool off by enjoying a scoop of ice cream and in the winter you can pair it with a warm dessert. Let’s face it, if you are an ice cream lover, the possibilities are endless.
The first ice cream sandwich was basic: cold, creamy with a little crunch on either side. The purpose was to make the ice cream better than if it stood alone. My original idea for today’s blog dessert was to replicate the flavors of the classic ‘Bananas Foster’ dessert of the 50’s. The ingredients in it were very simple, such as butter, cinnamon, brown sugar, vanilla & rum. The end result today became a combo of caramelized bananas & banana cake turned ice cream sandwich!
My inherited love for ice cream has never left me to this day and I might add, Brion has the same ‘affliction’ (which doesn’t help).
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- 1/2 cup brown sugar
- 1/4 cup butter,
- 3 ripe bananas, sliced
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup Greek yogurt, plain
- 1 cup (about 2 whole bananas) overripe bananas, mashed
- 1 tsp EACH rum & vanilla extract
- vanilla ice cream for serving
Ingredients
Caramelized Bananas
Banana Cake
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- In a microwave safe bowl, melt butter then stir in brown sugar. Divide evenly between 6 custard cups; slice the 3 ripe bananas & place over sugar/butter mixture. Set on a baking sheet.
- Preheat oven to 350 F. In a bowl, whisk together flour, baking powder, baking soda, cinnamon & salt. In a separate large bowl, cream together butter & sugar; add eggs, Greek yogurt, mashed bananas & extracts & combine. Slowly add dry ingredient mixture to wet batter & mix only until combined.
- Pour the batter over the caramelized bananas in the custard cups. Bake for 30 minutes until a toothpick inserted comes out clean.
- Let cakelets cool in custard cups slightly, then invert on a plate. You may have to gently coax the caramelized bananas to loosen with a spatula. Slice each cake half so you can add a layer of vanilla ice cream to the bottom halves. Top each with the other half of the banana cake.
