This isn't so much a review as it is a rave of the use of bananas that has become a hit in this household. Our 14mo old son devours bananas, which we refer to often as 'naners, having at least one pretty much everyday. It dawned on me when he was approximately 7mo old, that, when I was in college, my friends and I would freeze very ripe bananas and 'cream' them in one of those mini-prep food processors, effectively making banana ice cream with none of the fat or the huge calorie load. As the summer temps here begin to creep into the mid-90s and our desire to not give our kids loads of refined sugars often found in 'treats', we began freezing the leftover bananas whenever our son didn't binge on 2-3 bananas and instead settled for just one. Tonight, I discovered what I've longed for ... variety. My pantry gave me the most luxurious ice cream ever:
1.5 bananas, frozen
1.5-2TUnsweetened Dutch cocoa powder
1t (Really) Raw Honey
Using handblender or food processor, cream until smooth. Serve. Consume.
The addition of high quality organic cocoa powder created a euphoric experience. Not really a chocolate fan (*omg*), I do get cravings every now and then. But in the summers here, I just can't really stomach the 85% dark chocolate I get. Plus, who needs all the extra stuff they toss into those bars. The honey added just nice smooth sweetness that went well with the already sweet bananas.
So, if you're in the mood for decadent chocolate ice cream and find you have neither the calorie allowance nor the time nor the money to buy ice cream, get some bananas ($0.79/lb for organic here), some cocoa and honey and have a good ol' time. Enjoy!
