Description
Cooking them in butter and brown sugar is one of the best things to do to bananas, the next is to whirl them into a shake with malt and top with whipped cream.
Ingredients
Scale
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 2 quite ripe bananas
- 3 cups vanilla ice cream
- 1 cup milk
- 1 tsp. vanilla extract or vanilla bean paste
- 1/4 cup malted milk powder
- Whipped cream, for serving (optional)
Instructions
- Caramelize bananas Heat a large skillet (preferably non-stick, including cast iron) over medium heat. Add the butter and brown sugar, mix together, and cook, stirring occasionally, until melted mostly together. Meanwhile, split the bananas in half lengthwise and remove peels. Add bananas to the caramel and cook until almost entirely soft, browned, and covered in caramel, at least 3 minutes on either side. The longer you cook them, the sweeter and more delicious they’ll be – I cook mine until they’re almost difficult to pick up without mushing together. If the caramel starts to smoke or smelled burned at all, reduce or turn off heat. Set aside to cool for at least 5 minutes.
- Make malt Combine all ingredients, including bananas, into a blender and blend until smooth. Adjust ice cream and milk as needed to get desired texture. Pour into glasses and serve, with whipped cream if desired.
- Making ahead/storage: Bananas can be caramelized and refrigerated for up to 5 days. Malts are best enjoyed freshly blended.
Notes
The ratio of ice cream:milk is completely up to you, depending on how thick you want your malt. I’m always shocked at how little milk to include when I want a thick one, especially if the ice cream is at all soft or if the bananas are still warm.
- Category: Dessert, Beverage