Banana Bisque with Cinnamon Croutons

Recipe originally appeared in the May 1969 Gourmet magazine. This delightful Banana Bisque could be served either as an appetizer, soup entree, or even dessert. It is not only sensational tasting, but so easy to make!

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Banana Bisque with Cinnamon Croutons

3 cups peeled and sliced ripe bananas (about 4 large bananas)
3 cups light cream or half-and-half cream
1/4 teaspoon ground cinnamon
Cinnamon Croutons (see recipe below)

In a food processor or blender, place sliced bananas and cream; process until smooth. Add the cinnamon and the blend the mixture again. Refrigerate the soup until well chilled. Serve in small glass bowl with Cinnamon Croutons.

Cinnamon Croutons:
1 loaf two-day old French bread
6 tablespoons butter, melted

Preheat oven to 400 degrees F.

Remove crusts from the loaf of bread and cut into 1/2-inch thick slices. Cut the slices into small cubes. Brush the cubes of bread with melted butter and bake them on a baking sheet until they are golden, approximately 10 minutes. Remove from oven. While the croutons are still hot, sprinkle them lightly with the ground cinnamon. Let croutons cool completely before using in the bisque.

Banana Bisque with Cinnamon Croutons

Banana Bisque with Cinnamon Croutons

3 cups peeled and sliced ripe bananas (about 4 large bananas) 3 cups light cream or half-and-half cream 1/4 teaspoon ground cinnamon Cinnamon Croutons (see recipe below)

3 cups peeled and sliced ripe bananas (about 4 large bananas)
3 cups light cream or half-and-half cream
1/4 teaspoon ground cinnamon
Cinnamon Croutons (see recipe below)