With two young kids, we get through a lot of bananas in our household. Perhaps surprisingly, though, most of them are frozen: our daughters eat them straight from the freezer most evenings, with frozen berries and yoghurt, for pudding. We normally order a stack of bananas every Saturday, and before the end of the week they inevitably start to turn brown. At this point, we peel, slice and freeze them for the children’s evening yoghurt, though sometimes, when we have a real excess, I turn them into today’s incredibly satisfying “ice-cream”. Its silky-smooth texture really hits the spot, and satisfies any ice-cream cravings without recourse to added sugar or excessive fat. The trick is to freeze the bananas in a single layer on a flat tray, so they don’t freeze into a homogeneous mass, then transfer to a container to enjoy as and when.Brown banana ‘ice-cream’This has to be in my top five everyday desserts, not least because brown bananas are very gooey and sweet, have a rich and creamy texture and a satiating flavour. Portion for portion, it feels luxurious and indulgent, even without the extra sugar, saturated fat, gums and stabilisers found in much commercial ice-cream and other ready-made desserts. Of course, blended fruit is itself a readily absorbable sugar, but the trade-off is worth it for the extra fibre, potassium, manganese and other vitamins. It’s also a fraction of the price of shop-bought ice-cream.This is best eaten fresh from the blender, but if you need to store a bumper batch, remember to take it out of the freezer at least 10 minutes before you want to scoop it.1 or more brown bananasHalf the bananas’ weight in liquid – water, yoghurt, milk or a plant-based alternativeToppings, all optional and to tasteChopped nuts