Roasted Banana Soft Serve
I would rename this stuff Banana Bread Batter Soft Serve. Because that’s exactly what it tastes like. Its pretty amazing and so good for you!
If you read any healthy food blogs, I’m sure you’ve seen this recipe. I love that this version roasts the bananas prior to freezing then whizzing them in the food processor. I always seem to have over ripe bananas in my freezer, so I’m definitely going to be making this again.
I topped mine with some chopped pecans to give it some texture, which I enjoyed. Of course, I also enjoyed it without the pecans. I love how dark it got because of the caramelized bananas. It almost looks like peanut butter!
One Year Ago: Lemon Raspberry Layer Cake
Roasted Banana Soft Serve
Yield: 1-2
Ingredients:
3 very ripe large bananas
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or aluminum foil.
Peel the bananas and cut into 1-inch pieces. Arrange banana pieces on the prepared baking sheet and roast for 30 minutes.
Remove baking sheet from the oven and allow the roasted bananas to cool completely.
Place cooled roasted banana pieces on a parchment paper-lined plate and freeze until solid. Transfer frozen roasted bananas to a freezer-safe zip-top plastic bag for future use OR proceed to the next step.
When ready to transform the frozen roasted bananas into soft serve, remove the bananas from the freezer and place in a food processor or high-speed blender. Process or blend until the roasted frozen bananas take on a creamy & smooth consistency.
Eat immediately!
Recipe as seen on Healthy Food For Living - serves 1-2
Printable Recipe
Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.