Can be prepared in 45 minutes or less.

Ingredients

　　2 firm-ripe medium bananas

　　1/2 cup well-stirred canned cream of coconut such as Coco Lopez

　　1/3 cup heavy cream

　　1 teaspoon vanilla

　　1 teaspoon fresh lemon juice

　　Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.