Welcome to my first post! Where better to kick off this blog than with a post about my beloved 'nanas and their many uses.

Bananas are high in carbohydrates and very low in saturated fat, cholesterol and sodium - when eaten ripe, they taste sweeter and aid digestion.

So when is a banana ripe? My mum refers to my bananas as 'over-ripe,' but the truth is a yellow banana is NOT ripe and will NOT taste good in banana icecream (nicecream) - which is what I'm going to teach you how to make below.

Your bananas should be spotty - very spotty - before you eat them, pop them in smoothies or freeze them for banana icecream.

How-to: Nicecream

What you need: a high-powered, strong blender/food processor/thermomix, and some frozen bananas (peeled then frozen in an airtight container overnight).

Flavour variations: the options are almost endless! My favourite flavours are vanilla (add in a dash of pure vanilla extract), chocolate (cacao powder and coconut sugar), blueberry/raspberry (half bananas, half frozen berries) and matcha (matcha green tea powder, vanilla and spirulina for colour).

How to make it: I usually use 1/2-1 fresh banana and 4-6 frozen bananas - chop them into bite-size pieces and place in the blender. Blend on a medium-speed and use the blender stick to consistently push the frozen pieces down until they start blending smoothly. Adjust the speed between low, medium and high until the texture is perfect and creamy, like soft-serve icecream. Viola!