I don't like bananas once they've got brown on them. I can take a wee bit, but as soon as they start to get spotty I declare them overripe and have to find other things to do with them. I'm not much of a smoothie drinkers, so though I freeze them sometimes I forget about them. I make banana bread and banana muffins but it seems like more of a winter thing to me. In order to remedy my banana problem I did the only logical thing... I invented BANANA FUDGESICLES!! This frozen treat is remarkably healthy for a fudgesicle. It is mostly sweetened by the ripe bananas, and a little bit of agave. They only take a few minutes to put together, then however long it takes for them to freeze. My one warning about this recipe, however, is that the measures will vary for you depending on how big your bananas are, and how big your ice pop molds are. For me, this makes 4 ice pops, sometimes a little more full and sometimes a little less (again, banana size). So use this as a guideline and then adjust as necessary.
I know, lame picture right? I heard the boy going into the freezer for the last one last night and I said "WAAAIT I NEED A PICTURE FOR MY BLOG!!" so he came into my office and let me take a picture before he ate... much.
2 very ripe bananas
1/3-1/2 cup rice milk
2 heaping tbsp cocoa powder
1-2 tbsp agave nectar (depending on how brown your bananas are! more ripe = less agave)
1/4 tsp vanilla extract
Puree all the ingredients together. I use my immersion blender and the cup it came with. It's the perfect size and has a pour spout. Pour the mixture into ice pop molds. Freeze for at least 4 hours or until solid. Run the mold under warm water to release to fudgesicle.
Varation: Add 2-3 tbsp of peanut butter to the mix to make PEANUT BUTTER BANANA FUDGESICLES!
Onto my second topic: Check out what I picked in my garden this morning! A couple handfuls of sugar snap peas and some interesting purple striped beans. If anyone can identify them, I'd be most grateful!
4 comments:
I just wanted to tell you I read your whole blog this afternoon after seeing the link in your siggy on Veggie Boards. I enjoyed reading it and getting ideas.
Are they cranberry beans maybe?
Looks like a cascade bean to me (they might also be called rattlesnake beans - not sure if they are the same thing). Here's a picture of the cascade: http://www.gardensalive.com/product.asp?pn=3450&bhcd2=1248361415
I think cascade bean is the right answer!! Though now I'm sad that the color will go away with cooking! Maybe I should just eat them all raw. I am get solid purple beans now too from another vine. PARTY BEANS!
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