Banana • Dairy-Free + Vegan (Deluxe)¶
🌿 Vegan & Dairy-free
Process on Frozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.
Rating: 😋😋😋😋 Good banana flavor, a little melty directly after spinning, we'll see what it's like after refreezing.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Prep
- 200g Bananas (peeled) (≈7 oz) • 2 mid-sized bananas, eat any surplus 😋
- 10ml Lemon juice (≈2 tsp)
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈1 cup + 2 fl oz) • alternative: any other preferred milk (~2% fat)
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe
Dry
- 35g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 1 ¼ tsp) • alternative: 47g allulose or dextrose
- 30g Soy protein isolate (nature) [Powerstar]↗ (≈2 tbsp) • 1kg bag, unsweetened, unflavored
- 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈2 tsp) • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
- 3g Vanilla Bean Powder [InterVanilla] (≈½ tsp)
Fill to MAX
- 70ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈2 fl oz + 2 ¼ tsp) • make blending easier by splitting the milk
- ≈7 drops Flavor drops Vanilla (sucralose) [IronMaxx]
DIRECTIONS¶
- Blend the bananas and the lemon juice in the empty tub.
- Add "wet" ingredients to the banana puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 683 |
| 🔥 Energy (kcal) | 88.3 | 300.1 | 602.8 |
| 🫒 Fat (g) | 1.1 | 3.9 | 7.8 |
| 🍞 Carbohydrates (g) | 15.5 | 52.8 | 106.0 |
| 🍬 Sugars (g) | 4.9 | 16.5 | 33.1 |
| 💪 Protein (g) | 5.9 | 20.2 | 40.5 |
| 🧂 Salt (g) | 0.2 | 0.7 | 1.5 |
- FPDF / PAC↗ (target 20..30): 31.63
- Protein / Energy Ratio (ok=12%; hi=20%): 26.90% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 42.7g • 6.3%
- Net carbs: 56.2g • ∝ 5 servings@137g: 11.2g • ∝ 3 servings@228g: 18.7g • energy ratio (low <20%): 37.3%
- Jun 11, 2025: Added 30g soy protein to boost solids & protein content.
- May 15, 2026: Switched to new base blends
- 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).