Peanut Butter & Banana Creamy Dreamy “Ice Cream”
Posted by Zel Allen's nutgourmet on September 2, 2012
I know I’m not alone when I find myself staring into the fruit bowl with the ripening half-bunch of bananas full of dark spots. Unless you’re the rare individual who consumes the entire bunch of bananas before they reach that point, you, too, have probably had many moments of staring at speckled bananas and thinking “Darn! Right now I don’t have the time to bake up a batch of muffins.”
My favorite remedy is to carpe diem and peel those softies. I then cut them into 1-inch long chunks, put them on a metal pie pan, and tuck them into the freezer. The banana chunks can go to sleep in the freezer for ages until you’re ready to put them to work.
If you’re still enjoying some pretty darned hot weather like I am in Los Angeles, you can whip up a delicious dessert that takes no advance prep. Gather up those bananas, some dates, peanut butter, lime juice, and vanilla extract and toss them into the food processor.
You’ll have to fiddle with the processor a bit, stopping, redistributing, and starting again several times, but the end result is pure nirvana for us peanut butter nuts.
CREAMY DREAMY PEANUT BUTTER AND BANANA “ICE CREAM”
Yield: 4 servings
4 frozen bananas, cut into 1-inch chunks
3 heaping tablespoons crunchy or creamy peanut butter
10 to 15 pitted dates
1 teaspoon lemon or lime juice
1 teaspoon vanilla extract
Prepared vegan chocolate syrup (optional)
1. Combine all the ingredients, except the chocolate syrup, in a food processor. Pulse and process several times. Because it takes time to break down the frozen bananas, you’ll need to stop the machine several times and use a firm spatula to redistribute the ingredients.
2. Be persistent and within a few minutes, you’ll be able to process the mixture into a thick and creamy, ice-cream-like dessert that will feel refreshingly cold as it glides down your throat.
3. Spoon the mixture into 4 dessert dishes and top with the chocolate syrup, if desired.