Okay, we know this is totally decadent, but hey… when you’ve got four extra ripe bananas, you have to do *something* with them.
First I made a banana ice cream with:
- 1c half & half
- 1c whole milk
- 1/4c sugar
- 1 banana, broken or mashed
Most ice cream recipes suggest using almost a cup of sugar, but since I was planning on using a very ripe banana, I cut the sugar down to 1/4c. Plus, I don’t like things to be too sweet.
Through nutritiondata.com the ice cream is reported at 115cals for 1/6 of the recipe I made (yay!)
While the ice cream was churning, I made a banana bread, but instead of shortening, butter or oil in the batter I used a blended aging apple mixed with orange juice. Then when I prepared the pan, I used about 1tbs of butter for a release (which worked unbelievably well plus gave a nice richness to the crust without the extra calorie load in the bread). I say use it liberally where it counts, yo.
Through nutritiondata.com the banana bread weighs in at 147cals for 1/12 of the loaf which is probably just a bit more than we had in our bowls.
Plus 1/2 a banana to use up all of them.
Through nutritiondata.com a whole banana is 121, so we count to about 60 for our half.
When I made my last order through King Arthur I was given some hot fudge sauce as a free gift. It’s easy to make small amounts, which is nice, but I think the small amount recipe, for J & me could be halved again, so there’s another way to cut calories if we felt like it.
Hot fudge sauce: 75cals.
Total Calorie Load for one amazing dessert: about 400 luscious calories. Totally fair.
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