1. FROZEN BANANA PEANUT BUTTER BITES
10 ounces of baking chocolate
1/4 cup of peanut butter
Start by slicing bananas into 1/2-inch rounds. Place in a single layer on a parchment lined baking sheet.
Next, apply about a 1/2-teaspoon of peanut butter on each banana slice.
Top one with another banana slice, making a small banana-peanut butter sandwich.
Place in the freezer for about 1 hour. This firms up the bananas, and allows for easy dipping.
Right before you remove the bananas from the freezer, melt your baking chocolate in the microwave. Microwave for 45 seconds on medium power and stir. Repeat this until your chocolate is fully melted and smooth in texture.
Remove bananas from the freezer and quickly dip each one in the melted chocolate. You need to move fast before the bananas start to defrost and become mushy. I used two forks to help dip the bananas. Place dipped bananas back onto the baking sheet lined with parchment paper.
Return to the freezer and chill for another 2 hours, or until chocolate is firm.
2. PEANUT BUTTER BANANA ICE CREAM
4 large very ripe bananas
2 tablespoons peanut butter
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
3. BANANA SUSHI
- 1 large banana
- 2-3 tablespoons of nut/seed butter or Nutella
- preferred toppings such as: chopped pistachios, chia seeds, and dried coconut.
1. First peel your banana, place on a baking sheet, and evenly spread on nut butter or nutella, covering just the top half of your banana.
2. Then, sprinkle on toppings and press them lightly into the nut butter to ensure they will stick.
3. Using a sharp knife, evenly slice banana. Place banana into the freezer and freeze for about an hour. After an hour, transfer to a tupperware (this is so the banana doesn't freeze to the baking sheet).
4. Store banana sushi in freezer.
4. NUTELLA ENERGY BITES
1 1/2 cups old-fashioned oats
2/3 cup Nutella
1/2 cup shredded coconut
1/2 cup honey
2 Tbsp. ground flax seeds
1 Tbsp. chia seeds
2 tsp. vanilla extract
1/2 tsp. salt
Combine all ingredients together in a food processor and pulse until combined. Cover mixture and transfer to the refrigerator, and let cool for about 30-60 minutes. (This will slightly harden the mixture and make it easier to form into balls.)
When mixture is cool, remove and roll into balls of your desired size. (Mine were about 1-inch in diameter.) Enjoy immediately, or refrigerate in a covered container.