Cut bananas in half and flash freeze on a cookie sheet. Once frozen place in a large zip lock bag for storage. Freezing them first on a cookie sheet prevents them from sticking together in a bag.
Remove desired number of bananas and place in a food processor- blend until smooth (feel free to add a little water or almond milk if needed), then pour "soft serve" banana ice cream into a freezable container and refreeze.
You can enjoy soft serve ice cream at this point too! Mix agave nectar and cocoa powder together for a simple chocolate syrup topping.
Once the banana mix is refrozen scoop with an ice cream scoop and enjoy!
(Add chopped walnuts or cacoa nibs in place of sprinkles)