Ingredients:

  • 2 cups (475g) overripe bananas, mashed until smooth
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, chilled

Instructions:

  1. In a medium bowl, combine the mashed bananas, sweetened condensed milk, vanilla extract, and salt. Stir vigorously until the mixture becomes a uniform, pale-yellow paste with no visible banana lumps.
  2. Pour the chilled heavy whipping cream into a large mixing bowl. Beat on high speed until stiff peaks form.
  3. Gently scoop one-third of the whipped cream into the banana base and stir it in to lighten the mixture.
  4. Carefully fold in the remaining whipped cream using a spatula with a 'cut and fold' motion until no white streaks remain.
  5. Pour the mixture into a 9x5 inch metal loaf pan and smooth the top with a spatula.
  6. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the cream, and freeze for at least 6 hours or until firm.