I get a weird glee from eating bananas. After all, how can something so yummy and filling be so good for you? Thanks, nature!
The only problem with wanting a banana for breakfast every day is that they go bad. Fast. Usually I won’t make it through half a bunch before they start to brown, and I hate the texture of brown bananas almost as much as I love ripe ones. (Even though those icky spots may fight cancer.)
But I’m not one to throw out food, so I previously utilized mushy bananas for their standard baking use: banana bread. Which I don’t even really like in the first place. But thankfully, I’ve found an awesome (and healthy) way to use ripe bananas that I can’t stop snacking on!
Ice cream! And not your average “loaded with sugar and cream” stuff, either. In fact, this deliciousness only requires one simple ingredient: bananas! Simply slice the fruit, freeze the pieces and then dump them in the blender. The result is a wonderfully deceiving snack that you can eat for breakfast. And if you’re feeling adventurous, throw in a touch of honey, peanut butter or milk. (I used coconut milk in mine this morning, and it was A+.)
Finally, I don’t have to scurry to eat bananas before they go brown, or throw them in some boring bread. The only problem with this treat is that it’s impossible to keep around for more than two days, because I can’t stop wolfing it down!
Do you have any simple recipes to share?