Bananas never go to waste in my house! When the brown sugar spots completely take over, I peel the bananas and toss them in the freezer so I can have stock for banana ice cream. I’ve made banana ice cream using a simple food processor, but it never turns out as smooth and creamy as when I use a good, high-speed blender like a Vitamix.
Today I spiced up my plain bananas with some raw carob powder and crunchy mulberries. Whether it’s to keep fat content low or to avoid an allergic reaction, I know many people who like to stay far away from nuts. The dried mulberries are a perfect substitute if you’re looking for a little crunch but don’t want to add things like almonds, pecans, walnuts, or even processed granola.
I hope you enjoy this simple, sweet recipe as much as I do– and you can always add more fruity toppings to make it just the way you like it!
Prep Time: 10 minutes
Servings: 1 Parfait (Approximately 2.5 cups)
- 3 Frozen bananas
- 1 Fresh banana
- 2 Medjool dates
- Pinch of cinnamon
- 1/3 Cup Organic dried mulberries
- 2 TBSP. Raw carob powder + a 1 TSP more for carob sauce
1. Pulse the mulberries in a food processor or blender until they turn to a crumble. Set aside.
2. Peel and chop the fresh banana and set aside.
3. Make the carob sauce by combining 1 TSP of carob powder with a few drops of water, coconut water, OR coconut oil. Add very small amounts until you get your desired sauce consistency.
4. Place frozen bananas, dates, and 2 TBSP. carob powder, and cinnamon in a high-speed blender or food processor and blend until smooth. Be carful not to over-blend, as the friction heat from the blender will melt the “ice cream.”
5. In your favorite parfait glass, layer the mulberries, fresh banana, and sauce with big scoops of the ice cream.
Sweet banana dreams!