Bananas for Bananas

05 May


Well the last business trip wasn’t quite as inspiring as some of the ones before. 😉 An interview meeting here two weeks ago …ja, not in the middle of the dirt field, but around the corner in a very nearby building…where was that again? Ah yes, not too far from Cologne. An hour drive into the boonies from the Cologne airport, where we saw huge machines pulling coal out of the ground. I suppose that is something to at least gape and wonder at, if not be inspired by. The customer we spoke with, a grumpy guy who wanted to know what we were doing there, “What do you know about companies like this?!?!” but who sorted his manners out and got much nicer by the end of our 90-minute discussion. Relief. And a sunny, beautiful day to smooth out the rough edges.

But the recipe below is inspiring. Especially because I didn’t believe a word of it even though I read it in at least 10 different places or 100.

Another ice cream recipe. With one ingredient. Or maybe two. Three or four if you want to get creative.

Let’s start with one.


Here’s how this one goes.

Wait until banana is nice a ripe. Not slightly rotten or brown, just aromatic and sweet. Peel the banana. Chop it into slices. Place in a bag, Put in your freezer.

Next day. Take frozen banana out.


Break the slices up a bit – just separate – and stick them into a blender.


If you like, add a little milk. Or a little cream. But that’s unnecessary.

For some spice, consider a bit of cinammon.

For some decadence, throw in a spoonful of nutella.

But you don’t need any of that.



Somewhere halfway through (a few pulses), your bananas might get stuck. Just take a tool and push them down again. Blend.

Keep going. Maybe a minute in total.

Open up the blender and look at your beautiful banana ice cream.


That’s it. It’s perfect. Cold, sweet, creamy, refreshing, and just a banana that has the power of ice cream.

Ok, maybe not this much power


But at least this much power


Happy summer from Munich!



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