Recipe from Lisa Roukin’s ‘My Relationship with Food: 100 Recipes to Nourish Mind, Body & Soul’ (Spiffing Covers, hardback, £22.00). Both bananas and peanuts have positive health properties, so here’s a way of having your cake and eating it too!
Ingredients (serves 8-10):
- 200 g crunchy granola bars, crushed
- 2 tbsp coconut oil, melted
- 8 bananas, cut into 3cm pieces, and put into the freezer
- 100 ml soya single cream 4 tbsp crunchy peanut butter
- garnish: 50 g dark chocolate, melted
- Remove bananas from skins, cut into 3cm cubes and freeze until hard. Line a 9 in [23 cm] loose bottomed, round cake tin with baking paper.
- Place the granola bars in a food processor and pulse until sandy consistency. Melt the coconut oil over a gentle heat, then add the crushed granola bars.
- Place the biscuit mixture into the prepared tin, press firmly into the base and 3cm around the sides.
- Place the banana slices in a food processor or powerful blender.
- Purée banana slices, scraping the bowl as needed. Purée until the mixture is creamy and smooth, then add the soya single cream.
- Add the crunchy peanut butter and purée to combine, then pour the mixture into the cake tin and freeze for 6-8 hours or overnight.
- minutes before you are ready to serve, remove ice cream cake from the freezer.
- Melt the dark chocolate and drizzle over the cake. Smile.