Banana is a very versatile starch ingredient used in cakes, breads, deserts, jams, deep fried, baked, steamed and barbecued. It can also be used in pancakes, stews, curries or eaten by itself. It comes in various sizes and colours. Banana cultivation dates from hundred thousands of years BC.
Portuguese colonists started banana plantations in Brazil and Western Africa in the 15th and 16th centuries. In America, the consumption of bananas started on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. In Europe it wasn’t until late Victoria era that this fruit started being known, even though they already existed in the colonies.
Portuguese colonists started banana plantations in Brazil and Western Africa in the 15th and 16th centuries. In America, the consumption of bananas started on a small scale at very high prices shortly after the Civil War, though it was only in the 1880s that it became more widespread. In Europe it wasn’t until late Victoria era that this fruit started being known, even though they already existed in the colonies.
Here is a quick and easy recipe for the weekend banana and cinnamon ice cream.
Banana and Cinnamon ice cream
Yield: 500ml
Equipment: knife, blender, freezer container (500ml)
Ingredients:
3 bananas frozen overnight
½ teaspoon of vanilla extract
1 pinch of Cinnamon to taste
2 tablespoons of brown sugar
170 ml evaporated milk left in the fridge to chill overnight
Blend all the ingredients for 5-10 mins until completely smooth.
Place in a container, cover it and leave in the freezer for about 3 hours
Makes a very smooth ice cream
Serving suggestion:
Simple brown sugar with star anise sauce and burnt coconut shavings for decoration
Or why not try a fun idea – banana ice cream with bacon, the saltiness of the bacon combined with the cold sweetness of the banana makes an interesting combination.
