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cups cream
Preheat oven to 220C, line baking sheet with tin foil
Place 4 ripe bananas, peeled and quartered cut-side up on the baking sheet and sprinkle with ¼ cup packed light brown sugar.
Roast the bananas until softened and the sugar is caramelized and bubbly, 12 to 14 minutes.
blend the still-hot bananas and all their sticky juices in a blender with the dulce de leche, salt, and ¼ cup of the mascarpone until smooth
Whip the cream with 0.25 cups of mascarpone until stiff peaks form (do not over whip).
Fold the banana mixture into the cream. freeze