This is, hands down, our favorite summertime snack. I love the idea of calling frozen bananas ice cream. When you really compare the consistency and sweetness of frozen banana to actual ice cream, it’s not that far off. So in this awesomely simple recipe, I took half of a banana, filled it with an almond butter mixture, and covered it in dark chocolate. It’s simple, quick, easy, and downright delicious.
The kids loved the novelty of eating this treat on a stick, and I loved the convenience of keeping a bunch in the freezer and simply grabbing a couple and giving them to the kids with the instructions of “Go eat these outside!”
Note: One of my favorite healthy eating quotes to share on Facebook is, “If your food can go bad, then it’s good for you. If your food can’t go bad, then it’s bad for you.” The concept is simple and profound. Of course someone then inevitably chimes in, “Except for honey!” Yes, smarty pants, except for honey.
⅔ cup Almond Butter
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ teaspoon ground cinnamon
⅔ cup dark chocolate, roughly chopped
2 tablespoons coconut oil
4 Bananas
8 wooden sticks
Combine the almond butter, vanilla extract, almond extract, and ground cinnamon in a bowl. Mix well.
Place the chocolate and coconut oil in a small saucepan. Place the saucepan in a skillet with 1 inch of water over medium heat. Stir often as the chocolate melts and becomes smooth. Remove from heat. Cool slightly.
Peel the bananas. Cut in half lengthwise and crosswise. Rub the almond mixture on the cut side of each banana. Sandwich the halves together on top of a wooden stick. Place the banana sandwiches on a freezer safe tray lined with parchment paper. Freeze for 30 minutes.
Dip each frozen sandwich in the melted chocolate. Place back on the parchment paper and freeze for 10 additional minutes, until the chocolate is firm. Enjoy!
Calories: 167
Fat: 8g
Carbohydrates: 22g
Sodium: 12mg
Fiber: 3g
Protein: 2g
Sugar: 14g