Banana

SWEET SATURDAY GUEST POST: 3-INGREDIENT PALEO ICE CREAM

My lovely friend Darci from Bake & Style is back for another Sweet Saturday guest post! With warm weather right around the corner, Darci has whipped up some super simple Paleo ice cream for all those dessert lovers out there. Try it out with any toppings and extra mix-ins you'd like, and let us know what you think!


I am so excited to be back here with all of you for Sweet Saturday and even more excited about this super easy recipe for homemade Paleo ice cream. Want to know the best part? You don't even need an ice cream maker!

It's starting to warm up a little here in middle Tennessee, and I always love a cold treat to cool me down under the sun, especially a cool treat that won't make me feel guilty for eating it afterwards. The sweetness from the ripe banana and the tartness of the pineapple go hand in hand to create such a delicious treat!

You can get really creative with these blended fruit ice creams. I have always had a weak stomach for dairy, and I am so glad that now there are so many different forms of dairy-free ice creams that actually taste good! And now that I can make them from home, it reassures me that there won't be any dangerous, hidden ingredients that could upset my stomach.

These Paleo sweet treats that I've been creating for Intersection Coaching are really starting to show me how much we can benefit from removing the sugar and flour in desserts without sacrificing taste. This gets me experimenting more and more in the kitchen, and I love it! Hope you all enjoy this super easy, 3-ingredient ice cream!

 

3-INGREDIENT PALEO ICE CREAM

SERVES 2-4 PREP TIME: 10 MIN, COOK TIME: N/A

Ingredients:

  • 2 ripe bananas, frozen
  • 2 cups chopped pineapple, frozen
  • 1/2 cup unsweetened shredded coconut

Instructions:

  1. In a food processor, blend frozen bananas until creamy. This may take a few minutes of stopping and scraping down the sides. Don't fret -- it will get creamy!
  2. Add frozen pineapple, and blend again until creamy.

  3. Now you can get creative! You can either add in the coconut to the fruit to create some texture, or you can save it to toast and sprinkle on top.

  4. Now after the fruit is nice and creamy, transfer it to a freezer container and freeze for at least an hour to help it firm  up again.

  5. Once firm, grab your favorite ice cream scoop and serve! 

NOTE: This recipe will make 2 large bowls (about 1.5 cups each) or 4 small bowls. Enjoy!

Banana Almond Flour Muffins

I haven't baked in a while thanks to my new restrictions (no nuts, no eggs), but I found this recipe that I hadn't posted and figured you all probably need a fun treat. I created this muffin recipe by tweaking my banana cake and throwing the batter in muffin tins. If you are open to nuts and eggs, these muffins are awesome - only a tiny of raw honey, and they are perfect for a grab-and-go breakfast. You can add raisins, berries, nuts, or even almond butter if you want to get crazy with these. While you chow down on these, I will be brainstorming some egg-free, nut-free creations. Enjoy!

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Banana Almond Flour Muffins:

 Serves 6, Prep time: 10 min, Bake time: 20 min

Ingredients:

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  • 1.5 cups almond flour
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon 
  • 1/4 tsp. salt
  • 2 Tbsp. cup coconut oil, softened
  • 2 Tbsp. cup organic raw honey
  • 2 eggs
  • 2 tsp. vanilla
  • 1 large banana, mashed
  • Optional add-ins: raisins, berries, chopped nuts, cocoa nibs, etc.

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
  3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
  4. Mix wet ingredients until fully combined and then add the mashed bananas
  5. Combine the wet and dry ingredients in one bowl
  6. Pour batter into a greased muffin tin
  7. Bake for 20 minutes - tops will be lightly browned and a toothpick should come out clean
  8. Let cool and then serve topped with fresh jam, honey, coconut butter, or plain!

Perfect Paleo Banana Bread Cake

Last night's ladies night was a Trumbull reunion. Claire, Ali, Sarah, and I proudly represented three classes of retired field hockey players. Our last pasta party was over 10 years ago, so we had a new and improved pasta-free version with an arugula salad, paleo chicken pot pie, and roasted butternut squash. I wanted to whip up a dessert, so I decided to go with a banana bread cake. I used to love making banana bread, and this was my first paleo attempt. The cake was moist, sweet, and cooked perfectly. I will definitely make this again - it would be great for a brunch party or anytime you need a quick and easy dessert. I gave away all the leftovers because I knew I would eat the whole thing! You could make this in a loaf pan and cook it for an extra 15 minutes, but I think it cooks more evenly in a pie dish. This recipe is perfect to try out on the paleo critic - it is as good or better than the traditional recipe!

Perfect Paleo Banana Break Cake:

Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:

  • 3 cups almond flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon 
  •  1/2 tsp. salt
  • 1/4 cup coconut oil, softened
  • 1/4 cup honey
  • 3 eggs (I used 2 eggs + 3 Tbsp. egg whites)
  • 1 Tbsp. vanilla
  • 3 medium or 4 small bananas, mashed

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
  3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
  4. Mix wet ingredients until fully combined and then add the mashed bananas
  5. Combine the wet and dry ingredients in one bowl
  6. Pour batter in a 9-inch pie dish (I didn't grease it but will next time for easier cleanup)
  7. Bake for 40 minutes - top will be lightly browned and a toothpick should come out clean
  8. Let cool and then serve topped with chopped walnuts and with your favorite cup of tea