This is my third recipe in the Robyn Bach Cooks series.
You need to do a bit of prep in advance as the bananas must be frozen. Peel and thickly slice the bananas, and place on a lined baking tray. Pop them in the freezer overnight so they freeze right through. And then you’re ready to get going.
I styled the gelato as a cookie sandwich, with chocolate chip cookies made by my daughter, Beatrice. You can try this too, or enjoy your gelato simply in a dish with perhaps a sprinkle of cinnamon.
300g bananas, peeled, chopped and frozen
75g coconut yoghurt (this works just as well with dairy yoghurt too)
2 tbsp maple syrup
1 tbsp tahini
Good pinch of sea salt
2 tbsp cocoa powder
You need to use a food processor with a blade attachment, so you made need to ask an adult to help you.
Place all the ingredients into the food processor bowl and whizz until super smooth. You may need to scrape down the sides half way through. If you do this, make sure you switch off the electrics at the socket.
Transfer to a tub and either enjoy straight away, or store in the freezer until the weather gets hot hot.