Bananas Foster always seemed like a good idea, but the first time I had it I was seriously underwhelmed. I think it was a texture issue, because really, how can anything cooked in sugar and alcohol be bad? But for some reason cooked bananas kind of gross me out.
This, however, is a creamy, smooth, vegan frozen treat that is has all the appeal of bananas foster but it’s shockingly easy and amazingly good. It’s made with basic pantry ingredients and is a little healthier and a lot less hassle than making a custard-based ice cream. I used a David Lebovitz recipe, but added a little more rum and used light coconut milk because it’s what I had on hand.
Normally any bananas that enter the house get blended up with spinach for breakfast…
so cooking them in sugar and alcohol was a pretty exciting change!
(adapted from David Lebovitz)
4 large bananas, sliced about 1/2″ thick
3/4 cup dark brown sugar
1 15-oz can light coconut milk
pinch of sea salt
4 tsp dark rum
1/2 teaspoon vanilla extract
Stir the brown sugar and about 1/2 cup coconut milk together in a large skillet over medium heat. Once the sugar is dissolved and the mixture starts bubbling, add the banana slices. Stir in the salt and cook, stirring occasionally, until the bananas are very soft (about 5 minutes). Turn off the heat and add the rest of the coconut milk, the rum, and the vanilla.
Let the mixture cool slightly, then transfer to a blender and puree until very smooth. Pour into a wide bowl and set in an ice bath, stirring occasionally until cool (or if you’re not in a hurry, chill in the fridge for a few hours). Pour into an ice cream maker and freeze according to the manufacturer’s instructions.