This isn't really a "recipe" per se...I've seen it posted numerous times on other blogs and even on Tasty Kitchen. I look at it as a good way to preserve bananas that are quickly heading towards the garbage.
Remember last week when I said that I had five bananas and that muffin recipe only called for three? This is what I did to the other two...
Start off mashing whatever bananas you have in a container, preferably whatever container you intend to freeze them in.
You like my lovely circa-1973 Tupperware container my mom gave me? Matches the bananas perfectly, huh? Haha!
Then, then add approximately two teaspoons of cocoa powder for each banana. I had two bananas, so I added four teaspoons. Measure out 1/2 tablespoon of sweetener (sugar, honey, Splenda, etc.) for each banana. I used 1 tablespoon of regular ol' plain granulated sugar. Finally, a dash of salt.
That's it! Now mix it all together, then freeze it.
There you have it, quick and easy and tasty too!
I will add that if you wait until the bananas are practically BLACK, that there will be a sort of "liquor" flavor in this treat. I did this the last time and David insisted that I added some sort of alcohol or liquor...which, I did not. Instead, this time I saved the bananas a couple days prior to their fermentation period. Much better...though, now David won't touch this treat with a ten foot pole. That's fine...more for me!
Also, if you insist upon a recipe to print, feel free to print this one. I found it on Tasty Kitchen and the author has some nice notations/recommendations to go with it.
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