Kitchen Experiment: Banana "Ice-cream"

Although I love to eat, I don't think I would make a very good food critic.  Even if I have the amazing ability to discern different tastes, I am much to emotion.  I can go from loving to hating in a blink of an eye.  Banana is on the top of the love-hate list.  I love bananas - it makes a quick and easy breakfast when I get up 5 minutes before the bus arrives; it's sweet and you can't go too wrong with anything sweet (and anything fat for that matter). But I also dislike bananas sometimes to a point that it disgusts me just to see their yellow skin.  One of the most hypocritical thing I do is to recommend people adding fruits such as bananas into their cereal or oatmeal in the morning (which I totally won't do at home).  Please forgive me because that was the most standard and easy answers to too many situations.

Anyway, when I came across this idea of blending frozen bananas to make ice-cream, I was very skeptical.  But as a dietitian, I have to say - whoever invented this was a genius!  Because I personally know people who love ice-cream, but they really shouldn't be having ice-cream too often. And there's really no such thing as healthy ice-cream because ice-cream by nature requires fat to give it the gooey texture that a lot of people love.  So here comes this healthier one-ingredient ice-cream (it might not be the exact texture, but it satisfies the craving):

Ingredient (just one): Bananas!
Steps: Peel and cut up bananas (I froze the whole banana the first time. Trust me, it's not a good idea). Freeze the bananas for 1-2 hours. Throw them into a food processor or blender and blend until it's creamy and gooey (almost soft-serve-like texture).  Enjoy!