I think the next series I do will have to be about ways to use up over ripe bananas. It seems to be a question that puzzles me too often. And maybe it would provoke me to make a banana cream pie. I’m up for anything involving pie.
So here’s a lovely way to use up an over ripe banana. It’s creamy without containing any dairy, which is a bonus on these hot summer days. The kids gave this one rave reviews. I’m excited to make them an egg cream someday soon.
2 tablespoons sugar
1 teaspoon water
1 large egg white OR 2 tablespoons pasteurized egg white product*
1/2 cup cold water
1 ripe banana, peeled
1 teaspoon vanilla extract
10 ice cubes (about 2 cups)
1 tablespoon honey
Unless you’re using a pasteurized egg product, pasteurize your egg white in a double boiler over gentle heat. In a small bowl, whisk egg white along with the sugar and 1 teaspoon water. Place bowl over a small saucepan containing an inch or two of simmering water.
Whisk constantly until the mixture reaches 160 degrees Fahrenheit. Use an instant read thermometer to take the temperature. Keep the themometer in the egg mixture as much as possible and not touching the bowl. Once the thermometer reads 160, remove the bowl from heat and continue to whisk for another minute to be sure the egg doesn’t coagulate.
Pour egg mixture into a blender along with the 1/2 cup cold water, banana, vanilla extract, ice cubes, and honey. Mix until smooth. Serve immediately.
Yield: 3 1/2 cups
Prep-time: 10 minutes