Banana Sorbet

September 9, 2008 · 21 comments · Print This Post

in Desserts, Ice Cream / Frozen Treats, Snacks

Banana Sorbet

If you are what you eat then I would undoubtedly end up some cross between a banana and a block of extra sharp white cheddar. Not exactly a pretty outcome, but reality nonetheless. I always try to have bananas on hand and I do my best to eat them before they go bad, but a girl can only eat so much fruit. Sometimes they do sit on the counter and turn an unsightly shade, and instead of throwing them out I freeze them to use in bread or muffins at a later time.

Last weekend it occurred to me that the bag of frozen bananas was absolutely taking over and beginning to consider creating a freezer dictatorship with the carton of Ben & Jerry’s and Stouffers frozen lasagna. A recipe intervention was urgently in order. Thankfully I found a lovely and simple sorbet that allowed me to use all six of the troublesome bananas at one time so peace has once again resumed in the freezer kingdom.

I absolutely loved how this sorbet came out! The texture and taste were excellent, and I like to think that it’s almost a good for me frozen treat if you overlook that whole cup of sugar syrup. At least it isn’t heavy cream, right? Although, I suppose I should confess that I topped my first dish with fudge sauce, caramelized walnuts, and maraschino cherries.

Banana Sorbet
Available in Sally Sampson’s cookbook Recipe of the Week: Ice Cream published by Wiley Press

2 cups pureed overripe bananas
1 cup sugar syrup (Note: Per Sally – Place 1 cup white sugar and 1 cup water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes.  Set aside to cool, cover and refrigerate up to 1 month).
1 tablespoon fresh lemon or lime juice

Place the bananas, sugar syrup and lemon juice in a blender or food processor and blend until smooth. Cover and refrigerate until the mixture reaches 40ºF, about two hours.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

{ 21 comments… read them below or add one }

1 Jenny September 9, 2008 at 2:22 pm

OH MY GOD. This looks AMAZING. Banana is my favorite ice cream flavor …. I’m sure it will be my favorite sorbet flavor too!!!


2 Nicole September 9, 2008 at 2:53 pm

Great idea! I’m always looking for new ways to use up old bananas because it seems like they ripen faster and faster all the time! And I think I might follow your lead with the fudge sauce and maybe add some nuts and whipped cream 😉


3 Hänni September 9, 2008 at 3:04 pm

I bet you could use agave syrup instead of white sugar syrup and it would be even closer to better for you. agave is super low on the glycemic index!

also i read recently you can use bananas as a binder substitute in baking. so instead of, like, eggs in your meatloaf you can use a banana!


4 anna September 9, 2008 at 3:23 pm

I can vouch for the complete deliciousness of this sorbet. It is delightful.


5 Hannah September 9, 2008 at 3:39 pm

This is a wonderful idea for my husband who loves banana and is lactose intolerant!


6 Erin September 9, 2008 at 10:36 pm

Stouffers frozen lasagna is a weekly staple at our house! Yum! I love the look of that sorbet — it might even tempt me to try a banana (bleeecchh!). But the picture is really pretty!


7 Erin September 9, 2008 at 10:37 pm

p.s. how come your ice cream scoop is not dirty!? 😉


8 Liisi September 10, 2008 at 5:30 am

I wonder what happened if I used honey instead of the sugar syrup? Honey and bananas together are delicious anyway so it should work?


9 Allen September 10, 2008 at 2:08 pm

I never would have thought to use bananas in sorbet but I’m intrigued by it now. It looks wonderful (no surprises there). Stumbled!


10 Leonor September 10, 2008 at 5:43 pm

I have a secret: I love to eat frozen bananas!!

Your sorbet looks like a fantastic choice! 🙂


11 ttfn300 September 10, 2008 at 8:33 pm

my my… that looks delightful. I just made some muffins with my frozen bananas 🙂


12 megan September 11, 2008 at 12:18 am

for some reason this post reminded me of banana split dip ‘n dots…how weird right! but yumm, banana sounds delicious!


13 kitchenbelle September 11, 2008 at 12:32 pm

Too funny–there is a tribe of black bananas taking over my freezer kingdom as well!

Your sorbet looks creamy and delicious!


14 caviar and codfish September 11, 2008 at 8:10 pm

Yay… I just got an ice-cream maker but have been afraid to try it out… this recipe seems very accessible (and has one of my favorite foods, bananas.) Thank you!


15 EB September 12, 2008 at 10:24 am

I got rid of my black, frozen monsters making a very similar sorbet (sans syrup). Isn’t it so refreshing?! SO simple. I love it.


16 megan September 13, 2008 at 10:45 am

How easy is this recipe!!! Great way to use those bananas. exspecially with the fudge sauce. This is a keeper.


17 Abbey September 13, 2008 at 8:01 pm

I’m so glad that you love that recipe! I’m always happy when I find/make yummy ice cream.

In fact, I’m craving some pumpkin ice cream right this very minute.

I’m not so much with the banana ice cream, though. 😉


18 Julia March 20, 2010 at 5:19 pm

Cool recipe! I loovvvee bananas. Added a link from my blog to this page, hope thats OK. Just say and I will remove my post… :3
actually I have nothing else to say apart from your picture of the sorbet looks delish!



19 Serene @ MomFoodProject July 29, 2010 at 2:25 pm

Just made this, and the teenager literally did the happy dance of happiness. Thank you!


20 mst August 1, 2010 at 5:44 pm

Great recipe!…I’ve made other sorbets, but this was the best. Everyone said it tasted like ice cream.


21 susteph May 17, 2011 at 2:51 pm

oh lordy, this yummy. i think it tastes even better than banana ice cream. the banana flavor kind of gets lost in the ice cream, but not in this. amazing. thank you for this recipe!


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