Bananas are incredible.
They're durable. In my life, I've squished approximately one million peaches at the bottom of my bag on the way to school, but my bananas always made it out unscathed.
They perform baking magic. Not only do they act just like eggs in cake batter by binding everything together, they also make the final result perfectly moist.
And, they make boring sorbet instantly creamy and rich! No ice cream maker necessary!
Ingredients
makes approximately 4 cups of sorbet
3 bananas, chopped into chunks and frozen for at least 8 hours
1 cup fresh mango chunks (Use fresh over frozen. Not only do you need fresh to balance out the other two frozen ingredients for texture purposes, I find that frozen mango always taste weird. If you can't find fresh mango, use any other fresh fruit. Like strawberries or blackberries or plums!)
2 cups frozen blueberries
1 tablespoon agave nectar or sugar (optional)
Method
Place all ingredients in a blender or food processor and blend until smooth. Serve immediately.
If there are leftovers, store in a covered container in the freezer. It will crystallize and become solid as a rock, so before serving again, leave at room temperature for about 30 minutes.