Banana Sorbet

Banana sorbet 2

This incredibly easy dessert is perfect at curbing your cravings and will keep your sweet tooth at bay. It is tasty enough to serve as a final course at a dinner party or to keep a batch in the freezer. Just a tip, I make this in small batches, as I don’t like the consistency when it is frozen for too long. Since it is so easy to make, I don’t mind making it over and over. The key to this recipe is very, very ripe bananas. I’m talking about super browned peels with no yellow showing. When I have a few overly ripe nanners, I peel and freeze them for at least a couple days. I love keeping these on hand  in my freezer for breads, muffins, pies, cakes and this sorbet! Before serving the sorbet, let it sit at room temperature for a couple minutes to soften.


3 overly ripe bananas, frozen
¼ c. milk
mini chocolate morsels, optional


Make sure you have the metal blade attachment in your food processor. Cut the bananas into 1 inch pieces and put into bowl of food processor. Add a splash of milk and begin blending the bananas. Gradually add the milk until the bananas are smooth and at your desired texture. I like my sorbet creamy and add the quarter cup.

When serving, top with mini chocolate morsels. To store, place in an air-tight container and freeze for up to 2 weeks.
Banana Sorbet 3
Banana Sorbet 1



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