July 3, 2008
One of my greatest regrets of my short blogging career is that I blew through many of my favorite recipes right off the bat—before I learned to snap a decent photo or even really use WordPress. As I’ve mentioned before, patience really isn’t my strong suit. And while I kick myself for squandering quite a few recipes on bad lighting and poor formatting, I regret one recipe more than the rest: our banana bread.
I could write dozens more posts about it—about my continued experimentations with it (I recently cut the sugar in half … and liked it); about how we’ve taken to traveling with it, stashing a loaf deep in one of our suitcases (coughKevin’ssuitcasecough); about how my friend Emily, thanks to the recipe, has now contracted what she calls “a bit of a banana bread problem” that might actually rival my own (to put it briefly: it involves more than one loaf per week; enough said). But noooo, I can’t write about any of this because I already posted on the banana bread way back when.
(Click “more” for the rest of the story, more photos & the recipe.)
So I suppose it’s not all that shocking that I’ve found an end-run: banana-sour cream sorbet. It has all the flavors of banana bread, only colder. It was born out of the sour cream sorbet I adore at one of our favorite neighborhood restaurants. I don’t usually make a habit of trying to emulate the creations of one of Chicago’s best pastry chefs—but if it meant a banana-bread-esque blog post, I was all for it.
I loosely started with a Marcus Samuelsson recipe and improvised as I went along (a glug of bourbon here, another plop of sour cream there)—knowing full well that I was headed for either disaster or delight. Happily, what emerged from the ice cream maker was delight. It was also lightly tangy, comfortingly banana-y, slightly boozy (I told you the bourbon would be back), and flecked with bittersweet chocolate shards. I could’ve eaten it for breakfast the next day, in lieu of my standard slice of (you guessed it!) banana bread, but it was all gone. Sniff.
Banana-Sour Cream Sorbet
1 tablespoon sugar
1 cup water
1/2 tablespoon corn syrup
2 ripe bananas
juice from 1 lemon
1 cup sour cream
1 teaspoon vanilla
1 tablespoon bourbon
2 ounces bittersweet chocolate, chopped
In a medium saucepan, bring sugar, water and corn syrup to a boil. Let cool.
Meanwhile, puree the bananas in a food processor. Transfer to a medium bowl and add the lemon juice, sour cream, vanilla, bourbon and salt; mix. Add the cooled water/sugar/corn syrup mixture.
Churn in an ice cream maker and freeze until needed.