If you know how lovely the pairing of peanut butter and bananas can be, wait until you hear this one: banana ice cream sandwiched between two soft, oat-peanut butter cookies. Aren’t you happy you read this?
Photo by Max FalkowitzThis ice cream may be my new favorite banana treatment, a simple reformulation of a standard ice cream base where bananas take the place of eggs. In a way the bananas are better than eggs, because you can toss them with with raw sugar and bake them for half an hour until they melt into a banana caramel sauce, and you could frankly stop the recipe right there as you lick it all up with a spoon.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
