One thing we always seem to have at home (and even more so now living in hot and humid Vietnam) are over-ripe bananas. They’re a bit like avocados, one day they’re just right to eat, then the next they have black spots all over them. Not such a bad thing as they are considered GAPS friendly with black spots since the most of the starches have converted to sugars and they are great baked into my Chocolate Banana Bread recipe or peeled and stored in the freezer for banana ice cream (nana ‘nice cream) or smoothies. Banana ice cream is a one…