The banana has gotten some bad press over the years and I want to clear up misconceptions. While it is one of the sweetest fruits available, it is chock full of nutrients and minerals. Bananas are a great “go to” when that sweet tooth is nagging you.
One little banana…
- is loaded with potassium, a mineral helpful in maintaining blood pressure and cardiovascular health
- contains natural sterols which help block the absorption of dietary cholesterol
- contains Vitamin C and B6, for immune system support and energy
- is low fat, with less than 4% of calories from fat
- has natural fiber, 3 grams per banana, to help regulate digestion and thus keep blood sugar levels from spiking.
- Did I mention portable and cheap?
Now that the weather is warming up, here is a healthy alternative to ice cream using bananas.
Banana Ice Cream
recipe by youmustlovefood edited by eatlivefit.net
SERVES 2-3 1/2 cup servings
TIME 10 minutes to mix; 2 to 3 hours in freezer
- 6 very ripe bananas, peeled and cut into medallions
- 1 cup almond milk unsweetened
- 1/4 teaspoon vanilla
- 1 teaspoon ground cinnamon
- sprinkle of chopped almonds, for topping (optional)
- cinnamon stick, for garnish (optional)
- large resealable freezer bag and Blender or food processor
Put the bananas into a resealable airtight bag and freeze for at least 3 hours or overnight. Place the bananas into a food processor or blender along with the almond milk, vanilla, and ground cinnamon and blend until smooth (this may take a few minutes). Scoop into dishes and top with almonds, and garnish a cinnamon stick. If you want a thicker texture like traditional ice cream, place blend back into the resealable bag and freeze for up to 3 hours.