Banana Oat Bread

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I had originally intended on posting a recipe that uses the Jalapeno Hatch Pepper Jam from HEB that I’ve been obsessed with, but then I realized that I had three bananas that were quickly getting on the ugly side of ripe, and I decided to make this recipe instead. Because, banana bread. Duh.

I don’t really have a fun story to tell today, so I’ll just tell you about this bread and save the stories for when I have more energy to tell them (something I think that this weekend’s beach time will go a long way towards restoring!). The original recipe came from pinterest, where one of my coworkers had pinned this recipe from the Healthy Apple. I’ve loved the idea of using oats as a flour since I first made my strawberry rhubarb breakfast bars a while back. I love using oats as flour mostly because I’m too cheap to buy fancy gluten-free flour mixes (or really, any specialty flour, coconut and almond included). I really try to stay away from the treats more generally (and making treats with coconut or other gluten-free flour are still treats!), so I also don’t really buy those things on principal–I know that buying them will make me feel like I need to use them and BAKE ALL TH E THINGS, which sort of defeats the purpose of clean eating.

So oats–>flour. What I especially like about using oats is that, even if you indulge more than you should in said baked good, all you’re really doing is eating oatmeal. And oatmeal is healthy sooooo the baked good is healthy too (right??! Right.)! It’s a little mindhack I use when I want to feel a little decadent but don’t really wanna ruin a good streak I’m on. As it stands, this recipe is gluten-free, vegan, refined-sugar free, and dairy-free. BUT the decadence can definitely be fine-tuned: want to err on the side of dessert? Add more chocolate chips and maybe a tablespoon more of maple syrup. Want to make this super healthy and nut free? Omit the chocolate chips entirely and substitute the walnuts for sunflower seeds and/or pepitas. Don’t care about being vegan? Use butter in the place of the coconut oil. You can make this recipe totally yours! And really, all it is is oatmeal. ūüėČ

Banana Oat Bread
Serves 6

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Ingredients:  

2.5 cups gluten-free traditional rolled oats
3 tbsp real maple syrup
4 tbsp melted coconut oil+more for greasing
3 medium bananas, very ripe
1/2 tsp kosher salt
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2/3 cup walnut pieces
1/3 cup Enjoy Life chocolate chips¬†or regular chocolate chips if you don’t mind a bit of dairy
2 tsp ground flax-seed

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.

3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
IMG_77904. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.

5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
IMG_77886. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix¬†until you can’t see any dry oats anymore.

7. Pour the batter into the loaf pan and use a spoon to smooth it out so it’s evenly distributed. ¬†Sprinkle the flaxseed over the top.

8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.

9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!
IMG_7802

 

Banana Oat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Bread
Serves: 6
Ingredients
  • 2.5 cups gluten-free traditional rolled oats
  • 3 tbsp real maple syrup
  • 4 tbsp melted coconut oil+more for greasing
  • 3 medium bananas, very ripe
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ⅔ cup walnut pieces
  • ⅓ cup
  • Enjoy Life chocolate chips
  • or regular chocolate chips if you don't mind a bit of dairy
  • 2 tsp ground flax-seed
Directions
  1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
  2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.
  3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
  4. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.
  5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
  6. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix until you can't see any dry oats anymore.
  7. Pour the batter into the loaf pan and use a spoon to smooth it out so it's evenly distributed. Sprinkle the flaxseed over the top.
  8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.
  9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!

Morning Glory Baked Oatmeal

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Another oatmeal post, you ask? Why, yes, another oatmeal post. I’ve had this recipe on the back burner for a while now. ¬†I’m always looking for new ways to cook oats that doesn’t involve that much work. ¬†Especially now that summer is in full swing, the less effort I have to make on my busy mornings, the better. I’ve done slow cooker steel oats, which were delicious but seem more “fall” to me. I’ve done these day-off oats, which were also delicious but¬†definitely too much work for a weekday. I’ve also done overnight¬†oats, which are really the lazy-woman’s oats, but also require a little bit of forethought and planning. And now, I’ve discovered baked oatmeal, which requires a little work up front but then gives you a solid breakfast for the next 6 days!

My first encounter with¬†baked oatmeal was through this Oh She Glows recipe for heavenly baked carrot cake oatmeal.¬†As advertised, it was heavenly. If you ever want to trick your body into thinking you’re eating cake for breakfast, that recipe is the way to go. Especially if you slathered some cream cheese on top. ¬†Yum.

But I couldn’t leave things well enough alone, and my mind started racing. Sure, this had carrots, but what if we took this another step further and add everyone else’s favorite veggies for baked goods: zucchini? Luckily, I’d gotten a steal of a deal at the farmer’s market and was overflowing with zucchini. I’ve also always been a fan of the whole “morning glory” muffins thing, so I decided to put those flavors into my own spin of the Oh She Glows recipe: morning glory baked oatmeal with apple, zucchini, and carrots.

I am so happy with the results. My parents, in town last weekend for Father’s Day, were too. ūüėČ I streamlined the recipe, a la my strawberry rhubarb bars, to make it as one-pot ¬†as possible, aside from the food processor. If you don’t have a food processor, you can definitely use a cheese grater or even just a julienne peeler. The accolades on this dish are plenty: it’s refined-sugar-free, gluten-free (make sure to get them certified if you are allergic), dairy-free, and vegan (and can easily be made nut-free, if necessary)! Plus, veggies! I like to top mine with Greek yogurt and a little maple syrup or with just coconut milk poured around it. Feel free to use any nut you have on hand! My pictures below show both a pecan and a walnut version, and I liked both plenty!

IMG_7530Morning Glory Baked Oatmeal
Serves 6

IMG_7085Ingredients:

2 cups traditional rolled oats (NOT instant)
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp baking powder
1/4 tsp salt
1/2 cup grated/shredded carrots (I bought this already grated)
1 medium zucchini
1 organic green apple, cored and quartered (apples are on the dirty dozen list, so if you get it conventional, make sure to also peel)
2 cups non-dairy milk (both coconut and almond work well here)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup chopped nuts (pecans, walnuts, hazelnuts)
1 tbsp maple syrup
Coconut oil, for greasing

Directions:

1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×6 or 8×8 baking dish with coconut oil.
2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.

3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water. ¬†Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you’re done.

4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.

5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup.
IMG_75226. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
IMG_75247. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
IMG_75258. Serve with Greek yogurt and maple syrup….
IMG_7534or in a bowl with milk poured over like normal oatmeal!
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Morning Glory Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 2 cups traditional rolled oats (NOT instant)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • ½ cup grated/shredded carrots (I bought this already grated)
  • 1 medium zucchini
  • 1 organic green apple, cored and quartered (apples are on
  • the dirty dozen list
  • , so if you get it conventional, make sure to also peel)
  • 2 cups non-dairy milk (both coconut and almond work well here)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup chopped nuts (pecans, walnuts, hazelnuts)
  • 1 tbsp maple syrup
  • Coconut oil, for greasing
Directions
  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x6 or 8x8 baking dish with coconut oil.
  2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.
  3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you're done.
  4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.
  5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup. Mix well.
  6. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
  7. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
  8. Serve with Greek yogurt and maple syrup....
  9. or in a bowl with milk poured over like normal oatmeal!

Almost-vegan Strawberry Rhubarb Bars

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I have a slight confession to make: Not everything on this blog is 100%¬†Mr. Little Fish-approved. While I generally won’t post anything that he outright hates, there are certainly things that are far more for me than they are for him. Most of these things fall into the breakfast category (although he LOVES these muffins), because he isn’t a huge breakfast fan and because he leaves for work earlier than I do on the weekdays, which¬†generally means that I do quite a bit of experimenting for my breakfasts. So, chia seeds? Yes, please. Spinach in my pancakes?¬†Sure. Quinoa bakes? Absolutely. Some of these Mr. LF likes; others he would rather not have again.

So when I saw rhubarb at the farmer’s market a couple of weeks ago and knew that I wanted to make a breakfast crumble with it (after having seen this crumble from Smitten Kitchen), it was with some trepidation that I offered him a piece. His review? “This tastes healthy.” After more questioning, it turns out he doesn’t really like oats. Go figure. You didn’t think I called him picky for nothing did you?

Lucky for me, though, a ton of other people¬†do like oats. And, also lucky for me, I have a very pregnant coworker who is more than happy to be my taste-tester for breakfast goods (she also approved the quinoa bake!). From her, this crumble got rave reviews (in ALL CAPS!). She was even surprised to learn that this crumble was vegan (I made it with all coconut oil that time), gluten-free, and refined sugar-free!¬†Plus, if you’ve been making home-made almond milk and have been looking for something to do with the leftover almond pulp, here’s your chance (check the recipe for notes on substitutions!).

Strawberry Rhubarb Bars
Adapted from Smitten Kitchen  and Oh She Glows
Serves 6

IMG_7502Ingredients:

IMG_7459For the filling:

1 cup strawberries, fresh or frozen, diced
1 cup rhubarb, fresh or frozen, diced small
Juice of 1/2 lemon
3 tbsp real maple syrup
2 tbsp chia seeds (NOTE: if you can’t find chia seeds, you can also use 2 tbsp corn starch mixed with 2 tbsp warm water)
1 tsp vanilla extract

For the crust:
2.5 cups traditional rolled oats, divided into 1 cup and 1.5 cups
1/2 cup dehydrated almond milk pulp (NOTE: if you do not have this, just add another 1/2 cup of rolled oats)
3 tbsp butter, melted (NOTE: substitute for another 3 tbsp of coconut oil if you’d like to make this vegan)
3 tbsp coconut oil, melted
1.5 tsp baking powder
1/2 tsp salt
1/4 cup water
1/4 cup real maple syrup
1 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper if you plan on serving these without the pan. I used a 9×6 glass baking dish, but an 8×8 would work as well.
2. In a medium pot, heat the strawberries, rhubarb, lemon juice, and maple syrup over medium heat until it comes to a low boil.

3. Reduce the heat to medium low, and stir in the chia seeds. Let the mixture continue to boil, stirring frequently, for about 3-5 minutes, until the chia seeds thicken it.
IMG_74774. When the mixture becomes a thick, porridge-like consistency, remove the pot from the heat, and stir in the vanilla extract. Set aside.
IMG_74785. While the fruit is cooking, you can start the crust (or, if you aren’t comfortable multitasking, wait until it’s done!). In a food processor or blender, add 1 cup of oats and the 1/2 cup of almond milk pulp (or another 1/2 cup of oats if you aren’t using the pulp). Blend together until it becomes a flour.

6.  Pour the flour directly into the baking dish, and add the remaining 1.5 cups of oats, the baking powder, and salt. Whisk together until well-mixed.
IMG_74807. Add the wet ingredients to the baking dish: butter, coconut oil, water, maple syrup, and vanilla extract. Mix together until no flour remains visible. Reserve 1/2 cup of the mixture to sprinkle on the top, and use a spoon or spatula to press the mixture remaining in the pan into a flat, smooth layer.

8. Pour the berry mixture over the top of the oat crust and smooth out into another layer.

9. Sprinkle the reserved oat mixture over the top, and then bake for 35-40 minutes, until the top is slightly golden brown.
IMG_749610. Allow the bars to cool for at least 20 minutes. Serve as a dessert with ice cream or whipped cream, or for breakfast with a dollop of Greek yogurt!
For leftovers, I like to reheat it for 45 seconds in the microwave, but it holds together better when its cold.
IMG_7510

And please tag me on instagram with pictures if you make these strawberry rhubarb bars so I can see your creations (@gwensfishfood or #gwensfishfood)! =) Happy cooking!

Almost-vegan Strawberry Rhubarb Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • For the filling:
  • 1 cup strawberries, fresh or frozen, diced
  • 1 cup rhubarb, fresh or frozen, diced small
  • Juice of ½ lemon
  • 3 tbsp real maple syrup
  • 2 tbsp chia seeds (NOTE: if you can't find chia seeds, you can also use 2 tbsp corn starch mixed with 2 tbsp warm water)
  • 1 tsp vanilla extract
  • For the crust:
  • 2.5 cups traditional rolled oats, divided into 1 cup and 1.5 cups
  • ½ cup almond milk pulp (NOTE: if you do not have this, just add another ½ cup of rolled oats)
  • 3 tbsp butter, melted (NOTE: substitute for another 3 tbsp of coconut oil if you'd like to make this vegan)
  • 3 tbsp coconut oil, melted
  • 1.5 tsp baking powder
  • ½ tsp salt
  • ¼ cup water
  • ¼ cup real maple syrup
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper if you plan on serving these without the pan. I used a 9x6 glass baking dish, but an 8x8 would work as well.
  2. In a medium pot, heat the strawberries, rhubarb, lemon juice, and maple syrup over medium heat until it comes to a low boil.
  3. Reduce the heat to medium low, and stir in the chia seeds. Let the mixture continue to boil, stirring frequently, for about 3-5 minutes, until the chia seeds thicken it.
  4. When the mixture becomes a thick, porridge-like consistency, remove the pot from the heat, and stir in the vanilla extract. Set aside.5. While the fruit is cooking, you can start the crust (or, if you aren't comfortable multitasking, wait until it's done!). In a food processor or blender, add 1 cup of oats and the ½ cup of almond milk pulp (or another ½ cup of oats if you aren't using the pulp). Blend together until it becomes a flour.
  5. Pour the flour directly into the baking dish, and add the remaining 1.5 cups of oats, the baking powder, and salt. Whisk together until well-mixed.
  6. Add the wet ingredients to the baking dish: butter, coconut oil, water, maple syrup, and vanilla extract. Mix together until no flour remains visible. Reserve ½ cup of the mixture to sprinkle on the top, and use a spoon or spatula to press the mixture remaining in the pan into a flat, smooth layer.
  7. Pour the berry mixture over the top of the oat crust and smooth out into another layer.
  8. Sprinkle the reserved oat mixture over the top, and then bake for 35-40 minutes, until the top is slightly golden brown.
  9. Allow the bars to cool for at least 20 minutes. Serve as a dessert with ice cream or whipped cream, or for breakfast with a dollop of Greek yogurt! For leftovers, I like to reheat it for 45 seconds in the microwave, but it holds together better when its cold.

Homemade 3-ingredient Energy Bars

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When I first decided to start losing weight, I thought exercising was the way to go. I have not-so-fond memories of waking up before work in the middle of the DC summer to do Insanity workouts in the 1 bedroom apartment I shared with three people. Two of us shared what would normally have been a living room, but instead had two little twin beds on opposite sides of the room. I used my little corner to do workouts so intense that I would continue sweating through my shower and all the way until I got into my air-conditioned office.

The problem with all the intense workouts , though, was that they were making me hungrier, which, when you’re trying to lose weight and restrict calories, didn’t end up working out too well. So, when I decided to get serious with the losing weight almost a year later, I switched gears and mostly focused on food. I worked out here and there, but I figured exercising would come more into play when I got to the maintenance phase.¬†And now, after 7 months of maintaining my weight loss, I figured right. ¬†Here I am now in week 4 of P90X3, and not only is it helping me maintain the weight loss, but I feel no signs of slowing down. As expected though, that hunger is returning.

Enter: these energy bars. I’m sure more than a few of you buy ¬†the energy bars found at your grocery store. Not all energy bars are created equal though, and most of them contain a lot of preservatives, sugar, or other unrecognizable ingredients. For awhile, on the recommendation of a friend, I was eating these Thunderbird Energetica bars, which unlike many other bars, used all whole-food ingredients, natural sugars, and no grains. ¬†They weren’t cheap though.

So, I decided to simplify things and make my own, using the same concept. It’s a pretty foolproof recipe: 1 cup nuts, 1 cup dried fruit, and 3/4 cup dates. The dates act as both a binder and a sweetener. The berries and dates give you the complex carbs you need before an intense workout, and the nuts give you some lasting protein and fat. No grains, no added sugar, no unpronounceable ingredients. Win-win if you ask me.

Homemade Energy Bars
Serves 9

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Ingredients:

1 cup dried cherries (or any other dried fruit), unsweetened if you can find them
1 cup almonds
3/4 cup pitted Medjool dates, halved
Parchment paper, for lining
Plastic wrap, for molding
NOTE: you can use literally any combination of nuts and fruit that you would like. I have also made a blueberry and walnut version that I really liked. Other possible combinations: blueberry-almond, cherry-walnut, cranberry-pecan. Be creative!

Directions:

1.  If your dates are a bit harder or drier, soak them in water for 20 minutes to soften them a little bit. Add all three ingredients into your food processor.
IMG_71492. Pulse for a minute or so to break up the nuts and other bits. Your mixture will go from this:
IMG_7150To this:
IMG_7151And eventually get here:
IMG_7152Scrap down the sides of the food processor if things seem to start getting stuck. Stop when you get to the ball shape above, about 10 minutes.
3. Scoop the ball out onto a cutting board lined with cellophane wrap.
IMG_7153

4. Cut off another piece of cellophane and place it on top of the ball. ¬†Use this to mold the ball into a roughly 8×8 square, or however thick you would like your bars to be.
IMG_71544. Wrap the square up with the cellophane, and freeze the whole thing for 2-3 hours.
IMG_71565. Once pretty solid, take it out and cut into 9 squares (or more if you would like smaller portions).
IMG_71576. Use parchment paper squares (I just cut my regular roll) to separate the bars as you stack them into a container.
IMG_71587. Store in the fridge or freezer! I prefer them frozen, which gives them a pleasantly chewy texture and not as paste-like.

 

 

Homemade 3-ingredient Energy Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: American
Serves: 9
Ingredients
  • 1 cup dried cherries (or any other dried fruit), unsweetened if you can find them
  • 1 cup almonds
  • ¾ cup pitted Medjool dates, halved
  • Parchment paper, for lining
  • Plastic wrap, for molding
  • NOTE: you can use literally any combination of nuts and fruit that you would like. I have also made a blueberry and walnut version that I really liked. Other possible combinations: blueberry-almond, cherry-walnut, cranberry-pecan. Be creative!
Directions
  1. If your dates are a bit harder or drier, soak them in water for 20 minutes to soften them a little bit. Add all three ingredients into your food processor.
  2. Pulse for a minute or so to break up the nuts and other bits. Your mixture will start with small bits and pieces of nuts and fruit, to more paste-like and, finally, to a big ball. Scrap down the sides of the food processor if things seem to start getting stuck.
  3. Scoop the ball out onto a cutting board lined with cellophane wrap.
  4. Cut off another piece of cellophane and place it on top of the ball. Use this to mold the ball into a roughly 8x8 square, or however thick you would like your bars to be.
  5. Wrap the square up with the cellophane, and freeze the whole thing for 2-3 hours.
  6. Once pretty solid, take it out and cut into 9 squares (or more if you would like smaller portions).
  7. Use parchment paper squares (I just cut my regular roll) to separate the bars as you stack them into a container.
  8. Store in the fridge or freezer! I prefer them frozen, which gives them a pleasantly chewy texture and not as paste-like.

From the makers of I Can’t Believe It’s Not Butter…

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Well, ok, not really. Unilever is neither related nor in any way affiliated with this post. Or with this recipe. This recipe is brought to you by me. Sorry to disappoint. I know you were really excited about something processed that’s meant to mimic something real. But instead, I’m just gonna give you one of my favorite desserts of something real that’s meant to mimic something processed: banana “ice cream!”

Why the quotations you ask? Well, if you are an ice cream purist (are there such things?), you will no doubt have taken offense if I had billed this as just ice cream. Because there’s no actual cream, or dairy, involved. There’s also no refined sugar or artificial flavorings. ¬†Just pure, creamy banana. Thus, the quotations.

After you give up sugar for a good while, you start to really appreciate what my friend E refers to as “nature’s candy”–fruit. Whenever I get cravings for something sweet, which isn’t that often these days, I always try to have a piece of fruit first to see if that will quench it. If it doesn’t, then I know my body wants something a little more indulgent. ¬†Some days, particularly on the weekends, that something indulgent will be an actual treat–Girl Scout cookies, for example, or a French macaron from Whole Foods (!). Other days, I still want that indulgence to be “good,” so I’ll make this ice cream. While banana is still a fruit, it definitely has enough sugar to qualify as a treat, so I try to eat it in moderation.

All you need for this recipe is three things: a food processor or blender, frozen bananas, and nut butter (or any other mix-in. I’ve been known to put Nutella in here. Don’t judge me.). ¬†You want your bananas to be pretty ripe when you throw them in the freezer. I usually wait til they look something like this:

IMG_6839

I halve them and throw them in a ziplock bag in the freezer, so they are easy to portion out when I need them later (they work great in smoothies too!).

IMG_6841

Then, when I’m feeling a hankering for something sweet, I throw two halves in the food processor.

IMG_6880

If they’ve been sitting out for a bit and have softened, you can usually blend right away without any problem. ¬†Sometimes, though, I will add about a tablespoon of water to loosen it up. ¬†Once they start to get creamier, I add in the nut butter/protein powder/Nutella so that it doesn’t just get stuck to the blades. ¬†You’ll also want to stop processing and scrape down the sides every once in a while so you don’t get any chunks (unless you’re into that sort of thing). ¬†Eventually though, it will look like this:

IMG_6881And it’s done! ¬†When I’m feeling fancy, I’ll actually pour it into a bowl and eat it like a civilized person. ¬†Most times though I just take a spoon and eat it right out of the food processor (usually when Mr. LF isn’t around). ¬†For purposes of the blog, I put it in a bowl and topped it with dark chocolate chips!

IMG_6882

If you feel like it’s a bit¬†too soft when it’s done processing, you can always put it back into the freezer for a little bit and let it firm up!

Have you ever tried banana ice cream? ¬†What’s your favorite mix-in?

Banana "Ice Cream"
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
  • 1 banana, frozen
  • 1 tbsp water
  • 1 tbsp nut butter/protein powder/Nutella
Directions
  1. Break up banana into smaller chunks and put in food processor (you can also use a blender but you'll probably want to use a bit more water).
  2. Pulse until banana is chunky. Add in water and chosen mix-in.
  3. Pulse until creamy, stopping to scrape down the sides so it's evenly mixed.