We all have them… the bananas on our kitchen counter that are starting to spoil right in front of our eyes. I buy so many bananas at the farmer’s market for smoothies and snacks, invariably some remain that look rather dismal and taunt me. I typically freeze them (for future use) or I whip up some banana bread but with soaring 90 degree temps this week – I thought I would blend them up with some almond butter and make some healthy ice cream. This recipe is so insanely easy and customizable – you will fall in love, fast & hard for this treat!
4-6 overripe bananas, peeled and sliced into 1-2 inch pieces
3 tablespoons of almond butter (or any nut butter you wish to use) I used Justin’s Maple Almond Butter
1 teaspoon of vanilla extract
1 pinch of salt
Sea salt flakes
Into your Vitamix or blender add all of the bananas. Blend until creamy and smooth. If your Vitamix has a cold setting – use this, if not use the variable speed increasing up to 10. This should only take a few seconds to do. Then add the nut butter, vanilla and salt. Blend again quickly. If your adding extras, mix them in by hand. Pour the mixture into a tupperware or lidded container and pop into the freezer for at least 6-12 hours. Before serving, let defrost for a few minutes and scoop it out and enjoy!
— Knead to Cook