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. 
I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com