You probably let your sweet tooth free this past week – how could you not with all of the delicious Thanksgiving treats? The pies kept on coming, and you just could not stop trying a small slice of each and every apple, pumpkin, and pecan dessert that made its way to the dinner table. Now, we’re not ones to deter dessert – EVER. So this week – we’re shooting for something with a little less sugar and a little less guilt, with all the sweet satisfaction!
With frozen bananas and peanut butter – this refreshing take on ice cream is great for any occassion!
4 Very Ripe Bananas
1/4 Cup Peanut Butter (smooth or chunky)
1 Tbsp. Coconut Oil
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Grated Nutmeg
Pinch of Kosher Salt
- Slice bananas into 1⁄4”-thick rounds and put in a ziptop plastic bag. Lay the slices flat in a single layer in the freezer so the rounds freeze individually and not in a big clump. Freeze the bananas for at least 2 hours and up to overnight.
- Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and salt in a food processor or blender and let sit for 2 or 3 minutes. Then puree until creamy and smooth.
- If you like a frozen yogurt consistency, then serve it up. If you like a firmer ice cream experience, spoon it into a container and freeze for about an hour.
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