Bake bananas in peel at 350 degrees F. for 30 minutes and allow to cool. In saucepan, cook peanut butter, 1 cup half-and-half, banana liqueur and egg substitute over low heat and whisking constantly for 7 minutes or until a thermometer registers 160 degrees F. Whisk in remaining 2 cups half-and-half, condensed milk and vanilla. Combine flour and sugar. Whisk into hot mixture until sugar dissolves. Chill mixture. Just prior to freezing, mash bananas with fork and stir into custard. Freeze in 4-quart freezer.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy Edward Forrester 2002 for FoodTV.com's Ice Cream Cook-Off Competition.