Linda's banana ice cream recipe

Every day I grapple with what I imagine is every parent's perennial problem - how do I get my children to have nutritious food in a form that they enjoy?  With my son, who could easily win all awards for the world's pickiest eater, it gets particularly challenging - he seems to have a sixth sense, an invisible antennae that beeps when carrots are mixed with the curry, even when nobody else can tell the difference.  My bookshelves are lined with books from Annabel Karmel volumes to Nita Mehta's 'Cooking for Growing Children'  - but my guess is these authors do not have children tugging at their clothes shouting  "mama come here' or 'mama see this'  while you are trying to concentrate on adding the cheese and the broccoli together to the brown rice at just the right point, while wondering whether you managed to chop the onions the right way.

So I was delighted when I came across this recipe with my favourite fruit in my friend Linda DiBella's blog.  Quick, easy, delicious!  And, and she points out, packed with vitamins, iron, potassium, magnesium, manganese, copper along with plenty of  sugar for energy!
http://getreal4healthfood.blogspot.com/2011/05/banana-ice-cream.html

Banana Ice Cream

5 bananas, peeled, sliced and frozen

2 T cocoa powder

1 T honey

Allow the bananas to sit at room temperature for a few minutes to defrost a bit.

Place them in a food processor or high-speed blender and blend on high until the pieces break up and begin to look creamy.

Add the cocoa powder and honey if desired and whip until a smooth, even consistency is achieved. Serve immediately.

The one thing I’ve found about banana ice cream is that it doesn’t freeze well. It freezes very hard and needs to be defrosted for quite a while before eating. Therefore, I recommend making just enough to serve at one sitting. One banana per person is a good guideline to use when planning how much to make.