Bananas are one of the most popular fruits to enjoy. They’re packed full of potassium, antioxidants and vitamin c, and they’re delicious! That all being said, bananas ripen very quickly.
So many of us get to the end of the week with a bowl full of over ripe bananas and feel guilty about the idea of just throwing them away. One of my favorite ways to upcycle over ripe bananas is to freeze them, so that I can use them in other recipes at a later date. Although over ripe bananas aren’t particularly good on their own, they shine in things like smoothies, breads, and pancakes.
One of my favorite ways to use frozen bananas is to make nice cream. Nice cream is a wholesome vegan alternative to a standard dairy based ice cream, and I think it’s better than most wannabe nice creams on the market. Its base is frozen bananas that you cream in a blender. I add things like cacao powder and peanut butter to my banana base to make a chocolate peanut butter nice cream that hits the spot everytime.
Chocolate Peanut Butter Banana Nice Cream
- 4 Super ripe frozen bananas
- 1⁄3 Cup cocoa powder
- 1⁄4 Cup peanut butter
- 1 Tsp vanilla
- pinch of salt
- 3 Tbs solidified coconut oil
- 2 Tbs coco powder
- 1-2 tablespoons monk fruit sweetener or maple syrup
- Add all of your ingredients for your nice cream to the base of a blender
- Blend on high until smooth. You’re looking for ice cream consistency (yum!).
- If your bananas are really frozen this can take a little bit of time. Scrape down the sides of the bowl of your blender when things start to slow down to expedite the process.
- Add your coconut oil to a microwave safe glass bowl and microwave for 10-30 seconds.
- However long it takes for it to be completely melted.
- Add the coco powder, and your sweetener of choice, and mix it all together until a smooth chocolate syrup forms.
For Serving: Scoop your nice cream into a bowl, and drizzle with your chocolate shell. Top your nice cream with whatever fixins you like, and enjoy!
Storage: If you want to save your nice cream, you can store it in the freezer in an airtight container. Let it thaw for about 10-20 minutes before scooping.
Foodie Doula Bio:
My name is Teyler Wallace. I’m a Holistic Postpartum Doula, Holistic Chef, Urban Farmer, mother, activist, and the owner of The Foodie Doula. The Foodie Doula is a Holistic Postpartum Doula Practice and Community Supported Food Justice (CSFJ) Program. I connect birthing people and others looking for food as medicine, with seasonally rotating, nutrient dense soups, stews and specialty items that support overall wellness. My menu items are made up of locally sourced ingredients that are predominantly grown by BIPOC farmers.
The mission of The Foodie Doula is to heal our community by increasing access to postpartum doula support, nutrient dense meals, and reducing food insecurity. I believe that healing is a lifestyle and food is our medicine.
18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.