Frozen Banana Creams.
It’s like… banana cream pie in a drinkable form.
But GOOD for you!
Well, err. How about we go with “not terrible for you.” Just so the health police don’t come arrest me and all that.
So many of my favorite things are inside of this frosty cup! I want it to be my afternoon snack until September. When I’ll change to apple cider sangria or something.
I know bananas are a love it or hate it fruit, but I love them. Eddie likes them, but only if they are green or frozen in a smoothie. He DOESN’T like them with peanut butter or almond butter or some sort of nut butter which is, like, the way I eat mine 89% of the time.
But we have a new banana lover in the house! Mr. Max. They are by far his favorite food right now – that title used to belong to cara cara oranges but once those went out of season, he became a banana fanatic.
And I’m loving it, but if I’m being honest? I really just love how he nonstop asks for a “nana.” It’s pretty much the cutest thing I’ve ever witnessed in my entire life. I walk around the house shouting NANA all the time.
It’s not annoying at all. I’m sure.
This is kind of a spin-off of the old school banana ice cream in the food processor (which we still really LOVE!), but in drink-and-spoon format. And it’s made with coconut cream! And some vanilla. And whipped coconut cream on top. And graham crackers!
And emotions. But not sugary chocolate ones or salt and vinegar potato chip ones.
And. It’s accidentally vegan, apparently. If you use vegan graham crackers. Winnnnnnning.
P.S. I know those of you that are fah-reaking out over this mess. I know you! I got you. It’s clean now. Don’t worry.
I’m thinking you could just go ahead and add peanut butter too – if you’re a peanut butter lovah. Why not make things less difficult and just put them spoonful in the blender?
And then while you’re at it, add some bacon crumbles and we can call the whole mess an Elvis shake or something. I’ll do anything to mix bacon, peanut butter and banana and throw the Elvis name around. Chocolate drizzle too please!
Oddly enough, I think Max would rather eat his banana slices in real form than have them pureed in a milkshake-like snack, but it’s cool. I’m teaching him the ways.
Frozen Banana Creams
- 2 tablespoons coconut oil, melted
- 1 cup graham cracker crumbs
- pinch of salt
coconut whipped cream
- 1 can full-fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract, if desired
- Add the frozen bananas, coconut milk and vanilla extract to a blender and blend until pureed and thick and creamy. Add some sliced bananas to the bottom of each glass. Pour the mixture into glasses and top with the coconut cream and graham cracker crumbs. Add the extra sliced bananas on top!
- Mix the graham crumbs and coconut oil until the crumbs are moistened and piece-like. Stir in the salt. Set aside.
coconut whipped cream
- Take the can of coconut milk out of the fridge. Open the can and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the extract if you’re using it. Set the bowl in the fridge until ready to use.
Coconut cream is my love language.