I figured now is a good time to get this recipe out there before we get to far into spring and summer recipes because there is going to be a lot of banana ice cream filled recipe coming and I figured its a good idea to have the basic banana ice cream recipe ready for people to refer too. And because I made so much fantastic naner ice cream, I also made a cookies and cream naner ice cream for my sisters and the mister.
Comments that I got from my sisters and the mister when I made them this ice cream
-Sister one.”I give this my sister seal of approval.. It’s so good. The first dessert you have made that I liked! (not including all the other desserts that you have made that I liked)”
-Sister two- “Wow.. it looks like ice cream and feels like ice cream and tastes like ice cream.. You should make me this ice cream!” (I was confused too because I was pretty sure I just made her some)
-The mister- “I am so excited for my new fly fishing pole!”
Ok, so the naner ice cream isn’t new to the mister and he IS very much excited for his new fly fish pole. So excited that he forgot to tell me how amazing that I am and to thank me for making him a big bowl of yumminess. (It’s ok, I forgive him)
And yes, this is probably one of the easiest, most delicious, healthy and amazing frozen dessert that you will ever eat. You will probably find yourself buying mass amounts of bananas and stocking the freezer until things just start falling out. (which is also ok because it’s only bananas and you can’t have too many frozen bananas)
The stuff you need for this ice cream…. Nice and ripe bananas, peeled and then frozen* That’s it.
To make it, place frozen bananas into food processor and hit the on button. Process the crap out of the namers until nice and silky smooth.
*Note, the smaller the frozen chunks are , the faster and maybe a little easier for the blender to blend the naners into ice cream. So if you think of it, chop bananas into pieces before freezing or even after.
After all blended and smooth, either eat right away or scoop ice cream into a freezer safe container and stick in freezer. That’s the banana ice cream… And it is amazing and so so so so so addictive. I make a batch, think I am only going to eat a scoop, then find myself eating half of what I have made, but it’s ok cause it’s only bananas.
Now for the cookies and cream banana ice cream..One batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up.
Add cookies in, crushing a bit beforehand and pulse till combined. Now you have cookies and cream naner ice cream…. and everybody is happy.
Scoop into a cup, a bowl, a freezer safe container, or directly into your mouth. Be careful…. You can still get brain freeze from eating naner ice cream too fast!
Keep it real hump day drum bum!
-C
Basic Banana Ice Cream
Makes one batch. Good for 3-4 servings
4-5 ripe bananas peeled and frozen
Peel bananas and stick in a freezer bag or container and freeze. When bananas are completely frozen, break into pieces and stick into a food processor or blender and puree until silky smooth.
Eat right away or scoop into a freezer safe container for later.
Cookies and Cream Banana Ice Cream
1 batch banana ice cream
5-10 (depending on your cookie need) cream filled cookies like oreos or Trader Joe’s Joe Joe’s (These are gluten free)
In a food processor, blend banana ice cream with cookies.
Eat right away, with a utensil of choice in a container of choice.
Bowl licking is acceptable.
Chomp Chomp Chomp… The sound I make as I eat this freaking fantastic crunchy granola. You know it’s good when the person sitting next to you is annoyed by the sound of you face while eating. I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot.
Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.
So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.
This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)
The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)
*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.
Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for people.
Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit’s on the counter looking all pretty and smelling like happiness.
Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!
-C
Banana Butternut Granola
3 cups old fashion oats (use gluten free oats if needed)
1 ripe banana, mashed
1 cup butternut squash puree (can use canned)
2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
dash of salt
Preheat oven to 375
In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.
Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.
Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.
Eat as is, as a cold cereal, dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.
First day of Spring!! Well kind of I guess. I think it actually starts at like 6:20 tonight, when the temperature is going to dip back done to 10.(Spring my ass) I don’t know about you people out there but here in Vermont, we are really hanging on to winter. I have to keep telling myself…” It will be warmer soon and you’ll be looking forward to this weather in a few months.. so stop bitching!” I give myself good pep talks.
Anyway, last week at the farm share pick up, there was a nice little surprise. We got a few pounds of some sweet locally grown and milled whole wheat flour. There was a little sign with the information about the wheat and where it came from, but in my haste of gathering all of my other veggies, I failed to take notes and forgot the name of the farm that it came from. But I do know that my farm traded some celeriac for the wheat. I was really excited because I am really into the idea of using locally grown grains and I don’t know, it just made me really happy, especially because it was a trade. Food framing and local sharing is stuff that makes me happy.
I wanted to make something to kind of showcase the hearty, nutty flavor of the wheat and I also wanted to make something that my mister would eat for breakfast. Well what better way to do that then with muffins! Banana coconut whole wheat (that just happen to be vegan) Hearty, fruity, and smells like the word lovely and the color yellow. A few to eat and a few to share. Hanging at home, running away or getting ready for a day of spring cleaning….This is a great weekend to make muffins!
The stuff… Light, nutty local whole wheat flour, ripe oh ripe bananas and coconut flakes are the stars in this muffin… But we need the other stuff too. Brown sugar, vanilla, coconut oil and a chia egg. Baking powder, baking soda, and last but not least, salt.
Yup, that sounds about right The salt, baking soda, and baking powder are whisked together. The banana and all the rest of the stuff are mixed up… Then mix the wet mixture into the dry. Stir until combined and then add in the coconut flakes,Scoop mixture into 12 lined muffin cups… A scoop like mine works very nicely. Don’t have one, well I recommend you get yourself one. Until then, use a spoon. Something I always do when baking any muffin is sprinkle the tops of each muffin with a bit of sugar or brown sugar. It melts and caramelizes and adds a sweet little crunch to the tops.
Now stick the muffins into the oven. Remove from oven when they look like this, nice and golden brown. Also good idea to check with a tester stuck into the middle. When it comes out clean, they are done.12 happy little muffins cooling on a rack, waiting to be eaten with you mouth.
Doesn’t the sight of pretty food make you happy, like sing a song happy? Muffins, whoa yah!! Friday yah yah!! Spring…What, Yah!! Yah…Yah Yah!!!
Terrible I know, but at least you were spared hearing my actual voice.
Have a great weekend. Do lots of springy stuff!
-C
2 Cups Whole Wheat Flour
4 Ripe bananas
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 Cup Brown Sugar
1/3 cup melted Coconut Oil
1 Tablespoon Chia Seeds + 3 Tablespoons warm water
1/2 Cup Unsweetened Coconut Flakes
Preheat oven to 350
In a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it’s melted or it won’t incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.
Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.
Remove muffins from tin and let cool.
Serve as is or maybe with a smudge of coconut butter, or anything you want really.
No need for fork, just use you mouth.
I need a good snack.. Something healthy, hardy, fast, and of course, something tasty.
Rice cakes……..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin….say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins…well thats just freaking fantastic!
And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party… spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck…just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.
What I am trying to say is…rice cakes are awesome little vessels for all things nice.
HaPPY Snacking!
-C
I don’t know what got into my head today, but I was hell bent on making blondes. I was already committed to make cupcakes with the help of a little little, but, not going to lie, the cake was coming from a box. It wasn’t going to satisfy my baking itch. You see, it’s the misters birthday this week and tonight was the family B-day dinner. My family consists of a whole lot of people, and half of them are 13 and under. So instead of busting my butt baking an amazing 4 tiered strawberry chocolate cream cheese cake for kids who won’t even try it(that was last week, the cake came out fantastic and everyone but the birthday girl ate it. But maybe a 2 year old doesn’t need to like strawberry cake) I decided that I was going boxed and low and behold, they loved Hey, sometimes you gots to make the people happy. But I really wanted to do something else, something a little more special, something for the more mature pallet……..banana brown butter blondes…..Oh yea, I did and I did.
Not a heck of a lot of ingredients. Flour, sugar, banana, butter, egg and vanilla. I always forget something in my ingredient line up pics. Today it was the cinnamon, but thats ok, its optional anyway.
Start with browning the butter… lots of lovely little bits. Smells super nutty.. You want to do it first so it can cool a little before using.Cooled butter mixed with the brown sugar.(I might have jumped the gun a bit and hit was still slightly warm) Make sure when you add the butter you add all the little flavor bits. Mix or beat it up. then add the vanilla and egg.Now mash up and mix in the nanaers. Swirl it in, just like that. Now is a good time to add a little cinnamon… but don’t add it if your don’t want too. I don’t know how I ended up using like five different mixing instruments for this little batch of brownies, but I did, and I definitely trashed the kitchen. First off, I was at my sisters and I don’t know where she puts all of stuff.(She doesn’t either) Secondly, I was also making cupcakes and garlic bread, pasta, and salad at the same time…so maybe that all made me a little more messy than usual…..Whatever. its ok, I cleaned it up. Anyway, above you see me using an electrical beater to mix in flour. I used the beater for the cupcakes and then started used it in the brownies..It was fine, I used low speed for just a sec but I would recommend to just stir in the flour..Try not to overwork the batter.
Ready for the pan…..Its a bit thick, which is good. Your going to have to scoop it more than pout it. Make sure to spread it evenly in pan and not just plop it in and stick it into the oven. Aaaahhh, so darn pretty.And cut into little squares..I love the casserole dish in this picture.… my sister might not ever get it back. To add a little something something, I went and added a small smear of Nutella on half the batch……I think it was a good idea.
Banana Brown Butter Blondies
1/2 cup (1 stick)unsalted butter
1 cup brown sugar
1 cup all purpose flour
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon(optional)
1 medium mashed banana
Preheat oven to 350
Place butter in a small pot or pan over medium heat. Stir frequently until the butter is completely melted and starting to foam. It will start to smell nutty and turn brown within a few minutes…when its a medium brown, take of heat and let cool.( I stick my in the freezer in a shallow pan to help cool faster.)
Once butter has cooled a bit, cream together with the brown sugar. In a small bowl, mash banana. Add egg, vanilla and banana. mix together, then mix in flour until just incorporated. Scoop batter into a grease 8×8 pan and spread evenly. Place in oven for about 20 minutes or until golden brown..It should be cooked all the way through but still a little gooey, moist and brownie like
Let cool and remove from pan….cut and do what you need to do! For a little more decadence..add a drizzle of chocolate or a bit of peanut butter. or do what I did, a smear of Nutella…and serve with the recommendation of a cold glass of milk.
I know your all curious about the cupcake so I’ll show you…I actually made cupcake and a two layered 4 inch cake for the birthday boy. I know, I know…. and the bright pink frosting. It’s actually pretty amazing. That kind of color doesn’t excises in nature.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
Comments that I got from my sisters and the mister when I made them this ice cream
-Sister one.”I give this my sister seal of approval.. It’s so good. The first dessert you have made that I liked! (not including all the other desserts that you have made that I liked)”
-Sister two- “Wow.. it looks like ice cream and feels like ice cream and tastes like ice cream.. You should make me this ice cream!” (I was confused too because I was pretty sure I just made her some)
-The mister- “I am so excited for my new fly fishing pole!”
Ok, so the naner ice cream isn’t new to the mister and he IS very much excited for his new fly fish pole. So excited that he forgot to tell me how amazing that I am and to thank me for making him a big bowl of yumminess. (It’s ok, I forgive him)
And yes, this is probably one of the easiest, most delicious, healthy and amazing frozen dessert that you will ever eat. You will probably find yourself buying mass amounts of bananas and stocking the freezer until things just start falling out. (which is also ok because it’s only bananas and you can’t have too many frozen bananas)
To make it, place frozen bananas into food processor and hit the on button. Process the crap out of the namers until nice and silky smooth.
*Note, the smaller the frozen chunks are , the faster and maybe a little easier for the blender to blend the naners into ice cream. So if you think of it, chop bananas into pieces before freezing or even after.
Now for the cookies and cream banana ice cream..
One batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up.
Add cookies in, crushing a bit beforehand and pulse till combined.
Now you have cookies and cream naner ice cream…. and everybody is happy.
Scoop into a cup, a bowl, a freezer safe container, or directly into your mouth. Be careful…. You can still get brain freeze from eating naner ice cream too fast!
Keep it real hump day drum bum!
-C
Basic Banana Ice Cream
Makes one batch. Good for 3-4 servings
Peel bananas and stick in a freezer bag or container and freeze. When bananas are completely frozen, break into pieces and stick into a food processor or blender and puree until silky smooth.
Eat right away or scoop into a freezer safe container for later.
Cookies and Cream Banana Ice Cream
In a food processor, blend banana ice cream with cookies.
Eat right away, with a utensil of choice in a container of choice.
Bowl licking is acceptable.
Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.
So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.
This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)
*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.
Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.
Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for people.
Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!
-C
Banana Butternut Granola
Preheat oven to 375
In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.
Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.
Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.
Eat as is, as a cold cereal, dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.
First day of Spring!! Well kind of I guess. I think it actually starts at like 6:20 tonight, when the temperature is going to dip back done to 10.(Spring my ass) I don’t know about you people out there but here in Vermont, we are really hanging on to winter. I have to keep telling myself…” It will be warmer soon and you’ll be looking forward to this weather in a few months.. so stop bitching!” I give myself good pep talks.
Anyway, last week at the farm share pick up, there was a nice little surprise. We got a few pounds of some sweet locally grown and milled whole wheat flour. There was a little sign with the information about the wheat and where it came from, but in my haste of gathering all of my other veggies, I failed to take notes and forgot the name of the farm that it came from. But I do know that my farm traded some celeriac for the wheat. I was really excited because I am really into the idea of using locally grown grains and I don’t know, it just made me really happy, especially because it was a trade. Food framing and local sharing is stuff that makes me happy.
I wanted to make something to kind of showcase the hearty, nutty flavor of the wheat and I also wanted to make something that my mister would eat for breakfast. Well what better way to do that then with muffins! Banana coconut whole wheat (that just happen to be vegan) Hearty, fruity, and smells like the word lovely and the color yellow. A few to eat and a few to share. Hanging at home, running away or getting ready for a day of spring cleaning….This is a great weekend to make muffins!
The stuff… Light, nutty local whole wheat flour, ripe oh ripe bananas and coconut flakes are the stars in this muffin… But we need the other stuff too. Brown sugar, vanilla, coconut oil and a chia egg. Baking powder, baking soda, and last but not least, salt.
Yup, that sounds about right The salt, baking soda, and baking powder are whisked together. The banana and all the rest of the stuff are mixed up… Then mix the wet mixture into the dry. Stir until combined and then add in the coconut flakes,Scoop mixture into 12 lined muffin cups… A scoop like mine works very nicely. Don’t have one, well I recommend you get yourself one. Until then, use a spoon. Something I always do when baking any muffin is sprinkle the tops of each muffin with a bit of sugar or brown sugar. It melts and caramelizes and adds a sweet little crunch to the tops.
Now stick the muffins into the oven. Remove from oven when they look like this, nice and golden brown. Also good idea to check with a tester stuck into the middle. When it comes out clean, they are done.12 happy little muffins cooling on a rack, waiting to be eaten with you mouth.
Doesn’t the sight of pretty food make you happy, like sing a song happy? Muffins, whoa yah!! Friday yah yah!! Spring…What, Yah!! Yah…Yah Yah!!!
Terrible I know, but at least you were spared hearing my actual voice.
Have a great weekend. Do lots of springy stuff!
-C
Preheat oven to 350
In a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it’s melted or it won’t incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.
Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.
Remove muffins from tin and let cool.
Serve as is or maybe with a smudge of coconut butter, or anything you want really.
No need for fork, just use you mouth.
Rice cakes……..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin….say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins…well thats just freaking fantastic!
And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party… spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck…just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.
What I am trying to say is…rice cakes are awesome little vessels for all things nice.
HaPPY Snacking!
-C
Banana Brown Butter Blondies
Preheat oven to 350
Place butter in a small pot or pan over medium heat. Stir frequently until the butter is completely melted and starting to foam. It will start to smell nutty and turn brown within a few minutes…when its a medium brown, take of heat and let cool.( I stick my in the freezer in a shallow pan to help cool faster.)
Once butter has cooled a bit, cream together with the brown sugar. In a small bowl, mash banana. Add egg, vanilla and banana. mix together, then mix in flour until just incorporated. Scoop batter into a grease 8×8 pan and spread evenly. Place in oven for about 20 minutes or until golden brown..It should be cooked all the way through but still a little gooey, moist and brownie like
Let cool and remove from pan….cut and do what you need to do! For a little more decadence..add a drizzle of chocolate or a bit of peanut butter. or do what I did, a smear of Nutella…and serve with the recommendation of a cold glass of milk.
I know your all curious about the cupcake so I’ll show you…I actually made cupcake and a two layered 4 inch cake for the birthday boy. I know, I know…. and the bright pink frosting. It’s actually pretty amazing. That kind of color doesn’t excises in nature.
HAPPY ALMOST BIRTHDAY LOVE!!!!!!!!!!