Perfect for using up leftover (even frozen) over-ripe bananas, this is not your usual banana ice cream but a richer caramelised version, despite being eggless and having no cream. Adapted from David Lebovitz’s The Perfect Scoop. Preheat your oven to 205ºC (400ºF). Cut 6 medium over-ripe bananas into small slices. Put them in a baking … Continue reading caramelised banana ice cream