Since someone discovered that frozen bananas can be transformed into delicious soft serve, those ‘nice cream’ recipes just keep popping up everywhere. I love to vary with the original recipe and this banana soft serve with espresso almonds is one of my favorite dishes. You can also find it in my All-day bowls cookbook.
It is super easy to make, tastes perfectly creamy and is very light at the same time.
The roasted espresso almonds add a special touch and a lovely crunch. I often make a double batch of these, because they are also delicious in your granola or for snacking.
for the almonds:
3 oz (80 g) almonds
1 tsp espresso powder
1 tbsp maple syrup + extra, for drizzling
pinch of sea salt
extra: baking pan, covered with non-stick baking paper
for the soft serve:
4 bananas, sliced and frozen
4 tsp espresso powder
splash of almond milk
extra: food processor
Start with the espresso almonds. Preheat the oven to 350F (180C). Mix all ingredients in a bowl and lay them in a single layer on the baking pan. Bake for 10 minutes and leave to cool a little, before chopping them coarsely.
Meanwhile, place the frozen banana slices in the food processor and blend them with the espresso powder and almond milk. The mixture will change in texture: from tiny pieces of banana to creamy soft serve. Scrape the sides of the bowl when needed. (If you don’t have a strong food processor, just let the banana thaw a little and add extra milk).
Scoop the soft serve into 4 bowls and sprinkle over the chopped almonds. Drizzle over some extra maple syrup and serve straight away.