Raspberry nana nice-cream

This is a perfect way to use up overripe bananas that have become soft and speckled. Bananas can be stored in the freezer for several months so never throw overripe ones away. Every child and grown-up who has tasted this has absolutely loved it and asked for more.

Serves

4–5 children

Ingredients

3 overripe bananas, peeled and chopped into 3 or 4 pieces
200g raspberries (fresh or frozen)

Method

1. Put the bananas in a sealed plastic bag in the freezer for at least 2 hours.

2. Ten minutes before you are ready to eat, take them out of the freezer so they defrost slightly.

3. Blitz them with the raspberries in a food processor for 2–3 minutes, or until they have blended together into a thick, dark pink paste. You may need to scrape down the sides of the processor a couple of times to get the fruit to blend, if the bananas are still quite frozen.

4. Eat it immediately or refreeze it for another time.

Recipes taken from The Good Stuff – Delicious recipes and tips for happier and healthier children by Lucinda Miller, Short Books, £20 hardback. Photography by Andrew Burton

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