Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Baked fruit with banana whip 'ice cream'

Baked fruit with banana whip 'ice cream'

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This fruit-filled combo is a treat for the whole family to enjoy. Use any fruits that you have on hand tomake this recipe your own.

Ingredients

Banana(s)

3 medium, cut into 3cm pieces

Apple(s)

2 medium, cut into 2cm pieces

Peach(es)

2 medium, cut into 2cm pieces

Nectarine(s)

1 medium, cut into 2cm pieces

Pear(s)

1 medium, cut into 2cm pieces

Fresh raspberries

1 cup(s), or frozen (140g)

Fresh dates

8 individual, pitted, roughly chopped

Freshly squeezed orange juice

1 tbs

Maple syrup

2 tsp

Ground cinnamon

1 tsp, plus extra to serve

Vanilla bean extract, alcohol free

2 tsp

Instructions

  1. Spread banana over a baking paper-lined tray and place in freezer for 4 hours or until frozen.
  2. Preheat oven to 180°C. Line a large baking dish with baking paper. Add apples, peaches, nectarine, pear, raspberries, dates, orange juice, maple syrup and cinnamon, toss to combine, then spread evenly over base of dish. Bake for 30 minutes or until fruit is tender.
  3. Just before the fruit is ready, process frozen bananas and vanilla in a large food processor until smooth and creamy. This will take a few minutes until it reaches a soft serve consistency. Serve warm baked fruit with ‘ice cream’ and a pinch of extra cinnamon.

Notes

The banana ‘ice cream’ is best eaten straight away, but can be frozen to consume later. Store in an airtight container in the freezer for up to 3 months. Remove from the freezer 10-15 minutes before serving to slightly soften.

You might like

You might like