Bill Fujimoto, the produce expert at Monterey Market in Berkeley, grew up in Japan. He once told me about the produce market where his father worked, which featured a wall covered with tarantulas, each individually nailed in place. In days past, native islanders would hoist bunches of bananas onto ships heading landward, and the bananas would sometimes include a little something extra from the jungle lurking beneath the stem. Sometimes people would bring home bananas only to discover an unwelcome houseguest the next day, enjoying a morning stroll across the kitchen counter. In spite of their risky reputation, bananas have become the most popular, and least intimidating, fruit in America. I’ve eaten more than my fair share and have yet to see any hazardous signs of life. (But that doesn’t mean I don’t take a peek every now and then.) Roasting bananas in butter and brown sugar gives them a deep, rich butterscotch flavor, which enhances their abundant natural sweetness.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Slice the bananas into 1/2-inch (2-cm) pieces and toss them with the brown sugar and butter in a 2-quart (2-liter) baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through.
Step 3
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and purée until smooth.
Step 4
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.
Perfect Pairing
Step 5
Roasted Banana Ice Cream makes a terrific foundation for an updated banana split. Drench the ice cream in warm Classic Hot Fudge (page 164), and add ripe banana slices and Whipped Cream (page 170) or Marshmallow Sauce (page 168). Top it off with a Candied Cherry (page 215), of course!
