Three out of four people in my household like eating bananas in their pure form – straight out of the peel. So, every week when I go to the grocery store, I bank on this when figuring out how many bananas to buy. Well, let’s just say, all of the bananas don’t get eaten before they start turning brown, and I surely can’t get anyone (myself included!) to eat an overly ripe, browning banana.
I have figured out a way, though, to get four out of four people to always eat these bananas that have past their prime, and no, I’m not talking about banana bread either…although, that is an excellent use of really ripe bananas. Instead, freeze the bananas for this super quick, healthy, and delicious frozen “ice cream” treat.
Peel bananas before freezing. Store them in an airtight container, foil, or plastic wrap.
3 – 4 frozen bananas
almond milk (soy, coconut or any dairy-free milk alternative can be used)
2 – 3 frozen dates (remove pits)
1 tbsp cacao powder (this is not the same as cocoa powder, so be sure to use cacao powder*)
2 tbsp cacao nibs (either mix in or sprinkle on top)
Blend all of the ingredients in a high-speed blender until smooth and creamy. Enjoy as a smoothie. Or, for a thicker consistency, put in small bowls and set in freezer for 20-30 minutes.
If it’s not sweet enough, add a teaspoon or two of agave syrup, monk fruit sweetener, or add additional dates. You can sub cacao powder and nibs for cinnamon and vanilla. There are many variations to this, so use your imagination and be creative!
*Cacao powder is considered to be a superfood which means it has many health benefits. Here is a small sampling of the many benefits:
- Anti-oxidant rich (40 times the antioxidants of blueberries)
- Natural mood enhancer
- Anti-inflammatory properties
- Reduces appetite
- Increases energy
- High in iron and magnesium – promotes good heart and brain health!
This is a dessert that the whole family will enjoy – kids and parent approved!! Besides tasting good, it is actually really good for you too. I’d say that’s a sweet win!