That’s right, this post is bananas, just bananas!
You know that moment when you’re about to blend something together and go for a banana only to discover that it is over ripe, or not ripe enough?
How many bananas have you thrown away because they went bad before you had a chance to eat them?
I feel your pain. My favorite is when I am craving a Chocolate Shakeology with peanut butter and banana but I am out of bananas. Then, I go to the grocery store to buy them only to find plenty of not even close to ripe bananas and no ready to eat ripe ones. Talk about a let down…
NOT ANYMORE! As a huge fan of meals I can consume on the go, I have appreciated smoothies for as long as I can remember. But it wasn’t until I began drinking Chocolate Shakeology regularly that I began having banana issues. Ha! Until one day, when I had my banana “Ah ha” moment. I had just tossed the black bananas that were on my counter into the trash. I was, no joke, taking the tiny banana slices out of one of those Yoplait ready made frozen smoothie bags (with strawberries, banana, and yogurt) to add to my Shakeology! And that was the moment that I was shocked I hadn’t thought of it sooner…
FREEZE THE BANANAS! Wait until they are perfectly ripe, (FYI: Dark spots on your bananas are a GOOD thing!) peel them, cut them in half (or smaller) if you wish, place them in a Tupperware container or a Ziploc bag, and toss them in the freezer until you are ready to use them. So simple, yet genius, right!? You are welcome! Keep scrolling for a CLEAN cake batter ice cream recipe, made with… that’s right, frozen bananas. Enjoy!
———> Learn more about shakeology here<——-
Vegan Cake Batter Ice Cream
Serves 4 (Not my recipe, but glad I found it!)
This simple and delicious soft-serve ice cream is made with frozen bananas. With the help of a food processor, baking extracts and sprinkles, this healthy soft-serve ice cream is ready in less than five minutes!
5 frozen bananas
2 tablespoons pure vanilla extract
1 teaspoon butter extract
1/4 teaspoon almond extract
1/4 teaspoon maple extract
1/4 teaspoon baking soda
2 tablespoons agave nectar
2 tablespoons sprinkles
Peel five bananas and cut them into bite-size pieces. Place the bananas in a freezer bag and place the bag in the freezer until the bananas are completely frozen. Place the frozen bananas in the bowl of a food processor.
Process the bananas for about two minutes. Open the lid of the food processor and scrape down the sides.
Continue to process the bananas until they are smooth.
Add two tablespoons of vanilla extract and one teaspoon of butter extract.
Add one-quarter teaspoon of almond extract and one-quarter teaspoon of maple extract.
Add one-quarter teaspoon of baking soda.
Add two tablespoons of agave nectar.
Place the lid back on the food processor and pulse five to ten times until the ingredients are well combined.
Add two tablespoons of sprinkles. (or almonds, walnuts, dark chocolate chips, etc.)
Place the lid back on the food processor and pulse once or twice to mix the sprinkles into the ice cream. Serve immediately or store the ice cream in a sealed container in the freezer.
Or you can do what I inevitably ended up doing, mainly due to a lack of patience for dessert…. And put ALL of the ingredients in the blender at the same time. Then blend, stop, stir, repeat. It was definitely on the “soft serve” side, but deliciously refreshing and best of all, guilt free!