It’s been in the 70’s and sunny the past few days giving us a glimpse into spring. It’s been lovely. Amazing how the sun and warm temps just boost your mood. I also have truly missed running without layers and layers and hand warmers tucked into my mittens. Suffering from Raynaud’s is hard during the colder winter months.
I made this recipe last week, forgetting how much I loved it but fully knowing I would never really get to enjoy it as my daughter would consume all that I made – and I was, of course, proven right again. I found a rare stash of overripe bananas at the store – seems to be a really hard thing to do lately. And I immediately bought them all up. I think I purchased 22 bananas for $3.oo or something. Oh and they were organic to boot. I immediately got home, peeled them and got them into ziploc baggies and in the freezer. The next day I knew my mission… and there is something for simplicity. I even gave my dad a tiny bowl and he said it was the best ice cream he’s had in a long time. I won’t bother telling him what it was… enjoy the ignorance of the situation. LOL. I just love him but if I told him it was just bananas I would’ve gotten an eye roll.
This recipe is so easy. Totally kid-friendly and so good sans any guilt, GMO’s or any funky ingredients.
— Knead to Cook