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!
— Knead to Cook