Materials : 2 bananas, milk 500ml-800ml.
Methods ：
1, banana cut into pieces, put into a Ziploc bag, put into the freezer until hard.
2, bananas into the blender, add milk mixing beat well.
How to make dessert with bananas: banana mousseIngredients : Nestle light cream 100g, banana 100g, milk 100g, sugar 10g, gillette slices.
Method :
1, soften the giardiniera with cold water.
2, banana cut off, and milk together with the processor into banana milk.
3, heat the slices of gillette in water and add them to the banana milk.
4, light cream whipped to 8 points, add banana milk, stir well and pour into the mold, refrigerator for more than 4h.
Tips : The giardiniera should not be less than 5g, but not too much, otherwise it will affect the taste.
Materials: Sliced bread, bananas, purple potatoes.
Methods :
1, cut off the four sides of the sliced bread.
2, purple potatoes washed and steamed, cooked purple potatoes pressed into the puree, add milk and mix well.
3, the sliced bread will be placed in the steamer that has steamed the purple potatoes, using the residual temperature of the steamed purple potatoes to soften the bread slices.
4. Use a rolling pin to roll out the slices of bread, spread the mashed purple potatoes and bananas, and then roll them up.
5. Cut it diagonally from the center into two pieces.
How to make dessert with bananas: banana ice cream Materials : 180ML of light cream, 200g of mashed bananas, 2 egg yolks, 50g of granulated sugar, 200ML of milk. Methods: 1. Egg yolks, granulated sugar, and milk were poured into the milk pan and stirred well. 2, heating and stirring constantly on low heat, see the liquid heat began to point small bubbles, immediately remove from the heat. 3. When the mixture is completely cold, pour in the light cream and whisk to combine. 4. Put the bananas in a plastic bag, press them into a puree, pour them into the ice cream liquid and stir well. 5, the ice cream liquid into the freezer, about 2 hours later, frozen until it begins to freeze, this time take it out, stir with a whisk for 2 minutes, and then put it into the freezer. 6. After another hour, take it out and continue to whisk until it expands in volume and the cream is whipped, then put it back in the freezer. 7, 5-6 hours later, completely frozen hard can be served. Tips : 1, to make the texture of the ice cream delicate and light. You need to take the ice cream out of the freezer and stir it more than 2 times, and the last time you must whip the cream to see the volume fluffy effect. 2. When cooking the egg yolk milk mixture, pay attention to the heat and do not overcook. Immediately after cooking, rinse the light cream, you can make the temperature quickly cold timid, to prevent the residual temperature to continue to heat. 3. Bananas should be ripe and soft, so that they can be pressed into a delicate puree, and the texture will be sweeter. Materials: one banana, 100g of low gluten flour, 5ml baking powder (a spoon), 20g of sugar, one egg, 30ml condensed milk, 40ml vegetable oil. Methods: 1. Press the banana into puree, and eggs, condensed milk, sugar, vegetable oil together in a large pot, they will stir into a paste. 2, sieve the low gluten flour and baking powder, and mix with the mixed banana paste, until there is no more dry flour, then stop. 3, the batter poured into non-stick molds, put into the preheated 170 degrees Celsius oven, the middle layer, up and down heat bake 35 minutes.