Plant-based · Plant-Based · Nº 44
Roasted Banana & Coconut
Plant-based banana
Roasting bananas until their sugars darken gives a depth raw fruit cannot reach. Coconut milk and a little muscovado keep that caramel line running through every spoonful.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Roast the whole, unpeeled bananas at 392 °F (200 °C) for about 20 minutes, until the skins blacken and the flesh is soft and deeply fragrant. Cool and peel; you need 9.9 oz (280 g) of flesh.
Whisk the sucrose, muscovado, glucose powder, dextrose, maltodextrin and stabilizer together.
Combine the coconut milk, water and roasted banana. Warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C) and stir for 30 seconds off the heat.
Use an immersion blender until the banana is completely pureed and the base is uniform, then cool it over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Stir in the lemon juice with a hand whisk until evenly distributed; then proceed directly to the machine.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen dessert to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
