Basically Summer screams frozen everything. I love salt and I love sugar aka I go nuts for combinations with hints of both – why not mix them together and get crazy?! However, since I’m ‘adulting’ that means make some swaps for healthier ingredients… Rather than adding traditional chocolate in the recipe I swapped for chocolate protein powder which allows for a bit more protein compared to a regular dessert.
- Line a cooking sheet with parchment paper.
- Add the sliced bananas to the parchment paper and freeze for 10-20 minutes.
- In a small bowl, mix protein powder with very little water, stir and/or add water until a pudding consistency is reached. Set aside the chocolate protein pudding mixture.
- Heat up coconut oil under medium-high heat in a frying pan then add the oatmeal, coconut flakes, and sea salt. Toss the coconut/oatmeal mixture until golden then remove from heat and set aside.
- SIDEBAR – the toasted mixture almost tastes like popcorn and it’s heavenly.
- Remove the cooking sheet from the freezer. Add a dollop of the protein pudding to each banana slice then top with a sprinkling of the coconut/oatmeal mix.
- Put the banana slices back into the freezer for minimum 20 minutes.
- Sandwich two banana slices together with a toothpick so that the chocolate pudding mixture is in the middle. Return the cooking sheet to the freezer for 20 minutes or longer.
- Remove banana sandwiches from parchment paper and serve as a the perfect guilt-free dessert.
- Absolute H-E-A-V-E-N!!!
xxx – Sarah
Not sure if the warmer weather or longer days have changed my palette but lately I’ve been craving sandwiches. The King and I seem to share a favorite – peanut butter sandwiches with bananas. However mine have a twist aka a gluten-free twist plus I use fresh ground almond butter. PS – when I say the King, I’m referring to the one and only, Elvis Presley.
If you haven’t tried Udi’s bread… Do it. Just do it. I’m partial to their Omega Flax and Fiber as well as their Millet-Chia breads since both have 6 grams of protein per serving (2 slices). These breads have become a pre-workout and post-workout staple for me these days due to their carbohydrate/sugar/fiber content. It’s hard to find good gluten-free bread with a flavor ‘wow’ factor.
Anyways, I’ve been changing up the traditional PB and King sandwich with different fruit variations. My ‘go to’ variation is a slice of bread with almond butter/sliced strawberries or almond butter/sliced bananas with a dash or two of cinnamon. Take a walk in the footsteps of the King and I. I promise you won’t regret it.
- 2 slices of toasted Udi’s bread of choice
- 2 tbsp almond butter (basically a tbsp per slice), creamy or crunchy
- 1/2 banana, sliced
- 3 strawberries, sliced/slivered
- a dash/pinch/sprinkle of cinnamon, ground
- Spread almond butter atop each toasted slice of bread.
- Top one slice with bananas and the other with strawberries.
- Add a dash/pinch/sprinkle of cinnamon over the fruit.
- Combine the two slices to form a sandwich or keep them open-faced.
- Pair with your coffee!
xxx – Sarah
O-M-G. I’m obsessed with this bread – I won’t lie but it’s almost finished and I made it like yesterday. I’ve been playing around with flavors in my kitchen since the weather has been cold… Then again, who am I kidding, it’s like 60-70 degrees in Texas. My mom always made banana bread when I was a kid and frankly I needed a taste of home but sans the gluten and dairy. Basically I changed my mother’s recipe and just kept the bananas.
Potassium. It’s a very important mineral and bananas are loaded with it! What does potassium even do? Well, it’s a mineral that helps to keep your heart, nerves, and muscles working properly. Thus when dehydrated many individuals chug energy drinks with potassium but sometimes its easier, healthier, and cheaper to opt for actual food sources. Other good food sources of potassium include oranges, pomegrante, dates, tomato and tomato-based products, potatoes, winter squash, avocados, broccoli, dried/refried/baked beans, milk, nuts and seeds, and some salt substitutes.
- 2 medium yellow bananas, ripe
- 3 frozen bananas, defrosted
- 2 tbsp light coconut milk
- 3 whole eggs
- 1/2 cup almond butter (or other nut butter)
- 1/2 cup coconut flour
- 4 tbsp coconut oil (+extra for greasing the pan)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp of vanilla
- 1 or more tbsp cinnamom or pumpkin pie spice
- Pinch of nutmeg
- 1 tsp (or 1-2 grinds) sea salt
- 1 cup fresh raspberries (or other berries)
- 2 tbsp mini milk chocolate chips
Bottom banana layer
Time to add berries
Finished berry layer
Finished product with the special final layer
- Pre-heat the oven to 350 degrees Fahrenheit.
- Grease a loaf pan (or pan that is about 9×5 inches) with coconut oil OR you can line with parchment paper.
- In a blender combine the eggs, coconut oil, coconut milk, almond butter, 2 fresh bananas, and 2 frozen bananas.
- Fold in the coconut flour, baking powder, baking soda, cinnamon or pumpkin pie spice, nutmeg, and sea salt. Blend all ingredients until mixture is homogeneous.
- In the greased pan pour half the mixture then set aside.
- Using a small bowl mash up the defrosted banana and berries.
- Evenly the mashed fruit over the mixture in the pan.
- With the remainder of the banana mixture, fold in the chocolate chips and mix, then pour over the berries. Use a spatula to try and spread the mixture evenly.
- Cook for 60-70 minutes or until a knife/utensil can be inserted and removed clean.
- Allow to cool then serve with your finest tea, wine, or coffee.
- Bottom’s up!
xxx – Sarah