Quasi-recipe: That’s bananas.

by | Feb 25, 2013

I’m trying my darnedest to chill out with the overconsumption of sweets these days for so many reasons, one of which that, now that I’m unemployed, I don’t have money to buy pants the next size up.

Enter: homemade banana “ice cream.”

Banana ice cream

I like mixing up the add-ins and encourage you to do so, too, when you try out this incredibly easy recipe (serves two):

Cut up 2 bananas in chunks and freeze. Place frozen chunks in a blender (this is my new go-to, btw). Add 1/4 c almond milk—or whatever kind of milk you prefer—or water. Add in 1 Tbsp ea cacao nibs and ground flax seeds1. Pulse until smooth, but not liquid. Serve with 1 Tbsp chopped pecans or your favorite nuts/toppings.

1I added these for a little power boost and they’re not awesome tasting on their own, so this is the time to hide some nutritional ingredients in your version: consider wheat germ or maybe even spirulina, although if you’re going with the latter, you might want to also toss in 1 tsp maple syrup.


I’m Dina R. D’Alessandro, MS, RDN, CDN. I am a Registered Dietitian Nutritionist based in New York City, and I provide nutrition counseling to women.

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