Nutritional Info

Nutrition Facts

Serving Size 1 (52g)

Calories 129
Calories from Fat 10 (8%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 18.8mg 6%
Sodium 70.6mg 3%
Potassium 42.9mg 1%
Total Carbohydrate 24g 8%
Dietary Fiber 0g 0%
Sugars 24g
Protein 6.2g 12%

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Recipe Description
For best flavor and sweetness, use overripe bananas. This sorbet is so creamy, it's more like ice cream.
Prep time
4 hr
Cook time
15 min
Ready In
4 hr 15 min


Serves Tool

Serves To:USMetric
3   large bananas
1/4 Cup(c)  lemon juice, freshly squeezed
1 Cup(c)  water
1 Cup(c)  granulated sugar


In a food processor, using pulsing action, puree banana until smooth (or mash with a fork until smooth), to make about 1 1/2 cups. Add lemon juice and stir or puree to combine. In a small saucepan, bring water and sugar to a boil over high heat. Reduce heat to medium and simmer for 2 minutes, until slightly thickened. Let cool to room temperature. Stir cooled syrup into banana puree. Freeze in ice cream maker according to manufacturer's directions, or in a shallow pan covered with plastic wrap for at least 4 hours.

Additional notes

If you have ripe bananas and aren't ready to use them, pop them into the freezer with the skins on until you're ready to transform them into sorbet, or some other treat. Peel while still frozen and defrost for a few minutes before mashing. To speed the cooling of the sugar syrup, pour into a shallow container and refrigerate for 40 to 45 minutes.

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Banana Sorbet
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