May 3, 2013


I used to make banana bread when I accumulated a few uneaten, spotty, brown bananas (my favorite recipes are from Orangette). But right now, I'm on a caramelized banana ice cream kick (I work from this recipe). Caramelizing them first with some cinnamon and brown sugar gives their flavor a certain boozy depth, and pureeing them before adding them to the custard adds an extra creamy lightness to the final product.

I bet this would be even better with some warm banana bread.