Strawberry Banana Shortcake Layer Cake

Strawberry Banana Shortcake Layer Cake

When I’m planning a summer party there are lots of things to consider, but food is typically what I think about first, more specifically dessert.  It’s like in my DNA.  I want the best dessert to impress and please my audience and fit in with the season.

But there are lots of other things to think about too.  Music to keep the guests upbeat.  Right now, I’m loving Katy Perry, Lady Gaga, and Ed Sheeran, but it’s fun to incorporate all genres, just make sure nothing is too slow or it seems to slow the party down with it.

Strawberry Banana Shortcake Layer Cake

A signature cocktail is always a hit too.  While it’s necessary to have beer, wine, soft drinks, and water on hand, it’s better to choose one or two signature cocktails (even better if they can be prepped ahead) instead of having a fully stocked bar.  This saves money too.

Of course, everyone needs a place to sit and hang out.  Summer parties are my favorite because everyone can hang out outside as long as the weather is nice.  It’s always good to have a contingency plan, but when the mess can stay outside, the party is that much more fun for me.  And living in Michigan, I am taking every moment I can to enjoy the outdoors while the nice weather is here.

Strawberry Banana Shortcake Layer Cake

My deck with all the flowers in bloom is my favorite place to party, whether it’s just me, a few close friends, or a big shindig.  I have loved our mosaic table since we first got it, and in case of rain, our indoor dining tables are ready and waiting.

Arhaus is one of my favorite places to shop for furniture.  I always stop in the store when I’m shopping at the mall and they have awesome dining furniture.  I have been on the hunt for a new kitchen table and this classic one caught my eye.

Arhaus Dining Table

Whatever table you happen to have, new or old, indoor or outdoor, this Strawberry Banana Shortcake Layer Cake will make it even better.  It is so perfect for a party because all your guests will ooh and ahh at its beauty and it serves a serious crowd.

Strawberry Banana Shortcake Layer Cake

I took strawberry shortcake to the next level by making a sturdy yet moist cake loaded with bananas.  Layering it with vanilla bean whipped cream and fresh, ripe sliced strawberries gives all these contrasting textures and flavors.  I even made it with gluten free flour.

What is so surprising about this cake, is how light and almost refreshing it is, making it perfect for summer nights.  Be sure to sweeten your summer parties with this cake!

Strawberry Banana Shortcake Layer Cake

Strawberry Banana Shortcake Layer Cake

Strawberry Banana Shortcake Layer Cake

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Yield: 10-12 servings

Ingredients

5 ripe, mashed bananas
¾ cup granulated sugar
¾ cup packed light brown sugar
4 large eggs
¾ cup olive oil
1 tablespoon pure vanilla extract
3 ½ cups all-purpose or gluten free flour blend
1 ½ teaspoons baking soda
1 tablespoon ground cinnamon
2/3 cup milk (I used almond-coconut blend, use what you love)
2 tablespoons freshly squeezed orange juice
1 pint heavy whipping cream
2 teaspoons vanilla bean paste
2 tablespoons confectioners’ sugar
1 pound strawberries

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch baking pans and line the bottom with parchment.
  2. In a large bowl, stir together mashed bananas, sugars, eggs, oil, and vanilla until well combined.
  3. In a medium bowl, stir together flour, baking soda, and cinnamon. Combine the milk and orange juice in the measuring cup. Alternately add the flour mixture and milk mixture, beginning and ending with the flour and stirring between each addition. Once everything is added, stir just until combined and evenly divided among the two prepared pans.
  4. Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cakes completely in pans.
  5. Once the cakes are cool and you are ready to assemble, whip the cream until stiff peaks form, but be sure not to make butter 🙂 I did this by hand, but a hand or stand mixer works perfectly. Add the vanilla bean paste and confectioners’ sugar and beat just until combined.
  6. Place one cake on a cake stand or serving plate. Spread a little less than half of the cream on the cake and top with sliced strawberries. Place the other cake on top and top with the remaining whipped cream and pretty, whole strawberries.
  7. Serve immediately or store cake in an airtight container in the refrigerator for up to three days, though it may weep or wilt a little.

Notes

Additional chilling time is necessary

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http://piesandplots.net/strawberry-banana-shortcake-layer-cake/

Banana Bread Blondies

Banana Bread Blondies

Family is the most important thing in life. I am so lucky to see my parents every day. It is hard for me to imagine a time when that will not be possible. It is impossible for me to imagine going weeks, months, or years without seeing them, but that is the reality for many people.

While I may see my parents every day, I understand how it feels to be away from family, because I do not often have the opportunity to see my aunt and uncle. They mean so much to me and are people I know I can always turn to no matter what. However, they live hours away and over the past few years, my uncle’s job has taken him to several different locales, including one in another country!

My Family

My aunt, me, and Mom during her last visit.

This makes it nearly impossible to see them. I always wish I could call them to come over for dinner or to watch a movie or go shopping or to see a play, but without weeks or months of planning and schedule checking, it can’t happen. Even with the planning, it often doesn’t happen.

One thing that brings us all together is food. Western Union understands really well. Many of their customers are “Dual-Belongers,” meaning they live in one place for a better education, career, or life, but their family, and therefore their heart, lies somewhere else. They rely on Western Union to send money home, which seems like no big deal to them. It’s something they do without question or second thoughts.

Banana Bread Blondies

Food helps link them to their homes, whether those homes are oceans away or a long drive. Once Western Union heard from their customers how important food is in linking them to home, their family, and memories, they created #WUHomeCooked, a heartwarming video in which they surprised some of their customers with a surprise meal from their family!

The video is really inspiring and reminds me how lucky I am to have any family at all close to me. The world can be a really lonely place. It made me think of my aunt and uncle and how they must feel when they are far away from home and family, as well as how I feel missing them.

Banana Bread Blondies

They don’t always get to cook, a simple thing I take for granted because I do it every day. While eating out is fun, it gets old after awhile, and a homemade meal, or even better, a baked treat sounds good to them. I was inspired by my aunt’s love of banana bread to create these Banana Bread Blondies.

I wish I could send her some (oh! Maybe I could do that!), but I hope if she gets the chance to make them, she feels as connected to me as I did to her while whipping them up.

They have all the classic banana bread flavors with the dense, chewiness of a blondie and are rather addictive. Plus, they only take one bowl to mix together. I think I’ll grab another one while I pick up the phone and talk to my aunt. I hope you find ways to stay connected to those most important to you. Just as Western Union discovered, food is a great way to keep that connection going!

Banana Bread Blondies

Banana Bread Blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

1 cup packed light brown sugar

1 cup granulated sugar

2 sticks unsalted butter, melted

3 small ripe bananas, mashed

2 teaspoons pure vanilla extract

3 large eggs

2 ½ cups all-purpose flour

½ teaspoon kosher salt

1 cup pecans

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.

In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.

Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.

Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.

http://piesandplots.net/banana-bread-blondies/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Banana Pecan Madeleines

Banana Pecan Madeleines

I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.

Madeleines Cookbook

Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.

They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.

Madeleines Cookbook

Madeleines Cookbook

There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.

The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.

Banana Pecan Madeleines

So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.

I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!

Banana Pecan Madeleines

Banana Pecan Madeleines

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 madeleines

Ingredients

½ cup, plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

¾ stick unsalted butter

½ cup packed light brown sugar

1 large egg

½ teaspoon vanilla bean paste or pure vanilla extract

1 medium to large ripe banana, mashed

½ cup unsalted pecans, chopped

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

In a small bowl, stir together flour, baking powder, and salt.

In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.

Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.

Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Madeleines by Barbara Feldman Morse

http://piesandplots.net/banana-pecan-madeleines/

Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!

Peanut Butter and Company Ice Cream Giveaway!

Peanut Butter and Company Ice Cream Giveaway!

This giveaway has ENDED!  Congratulations to Jeffrey on winning!

Peanut butter and banana is one of my all-time favorite flavor combinations. It doesn’t have to be anything fancy – just give me a scoop of creamy peanut butter and a perfectly ripe (not too ripe, not too green) banana and I’m a happy girl. There’s something about the sweet banana and nutty, slightly salty peanut butter that is simply perfection.

Of course, if something is fancy, that’s fine too. Like, for instance, Peanut Butter and Company’s new ice cream collaboration with Turkey Hill. This Banana with Peanut Butter ice cream is quite the treat. The creamy banana ice cream is swirled with creamy PB&Co peanut butter. The banana flavor comes through a little more than the peanut butter because the ice cream is a little softer than the swirl and melts on your tongue first. But the two flavors play just as well together as I would have imagined.

Peanut Butter and Company Ice Cream Giveaway!

The ice cream is definitely something I’ll reach for over and over again with its creamy texture and tantalizing flavor. Turkey Hill should make this a permanent part of their collections instead of just a limited edition flavor.

While this might not be quite the nutritional power-house of actual peanut butter and banana, it’s not too far away with all natural ingredients, all of which you can pronounce.

Peanut Butter and Company has been kind enough to offer a coupon for a free Turkey Hill Peanut Butter and Company Banana with Peanut Butter ice cream to one lucky reader! It is important to note, Turkey Hill Ice Cream is only available east of the Mississippi, so this giveaway is only open to US readers east of the Mississippi. Check out Turkey Hill’s Where to Buy feature to see if you can find it near you.

Peanut Butter and Company Ice Cream Giveaway!

To enter the giveaway, answer the question: What’s your favorite flavor to pair with peanut butter?

To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.
Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday, August 22, 2014, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.

 

 

Peanut Butter Frosted Banana Cookies – Guest Post From The Messy Baker

Soft, puffy banana cookies frosted with creamy peanut butter frosting.
Peanut Butter Frosted Banana Cookies | www.themessybakerblog.com -8990

I’m so excited to welcome Jennie from The Messy Baker to my blog today.  I’ve gotten to know Jennie quite well through Sunday Supper and I love all the amazing things she makes.  This Banana Cream Pie with Bourbon Caramel Drizzle has my mouth watering.  The crust is so cool with peanuts in it.  Then there’s this Caramel Pecan Pumpkin Cake she posted a little over a week ago and I can’t stop thinking about it.  And I want this Pumpkin and Apple Butter Granola for breakfast every day.  Jennie is such a nice person and I’m so glad we’ve become blog friends.  You should also like Jennie on Facebook and follow her on Twitter and Pinterest!  Now I’ll let Jennie take it away for some serious deliciousness.

Hello, Pies and Plots fans! I’m Jennie. Some of you may already know me, but for those of you who don’t, I’m the evil genius behind The Messy Baker. Okay, I’m no genius, but I am evil–at least that’s what my friends and family tell me. I think it has something to do with pawning food off on them. Here, have some leftover cookies. Hey, can you taste test these donuts for me? Excuse me, sir, would you like a brownie?

Well, I have to feed somebody. I sure as heck can’t eat it all myself. Oh, trust me, I would if I didn’t give it all away…which is precisely why I give it all away. As a blogger, I’m always feeding someone. A friend, a family member, and sometimes even complete strangers. I’m sure Laura can relate. I know she’s not devouring trays of cookies and pans of blondies on her own.

Today I’m here to fill in for Laura. Now, Laura is allergic to chocolate, so I had to create a delicious non-chocolate treat for my gal. I didn’t want her feeling left out, so I whipped up a batch of peanut butter frosted banana cookies.

Peanut Butter Frosted Banana Cookies | www.themessybakerblog.com -8995

I believe that peanut was invented for the purpose of being paired with bananas. They go brilliantly together. So, I took a soft, pillowy banana cookie and smeared it with a hefty helping of creamy peanut butter frosting.

Best. Cookie. Ever.

Peanut Butter Frosted Banana Cookies | www.themessybakerblog.com -8992

The cookies are light and melt in your mouth as you eat them. The peanut butter frosting is slightly sweet and made extra creamy with the addition of some half and half.

Peanut Butter Frosted Banana Cookies | www.themessybakerblog.com -8998

These were quickly devoured at my house. Enjoy!

Thank you for having me, Laura. I had a blast creating deliciousness for your home on the interweb.

5.0 from 1 reviews
Pies & Plots Guest Post
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24 Cookies
 
Ingredients
Cookies
  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, at room-temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large banana, mashed
  • 1 egg
  • 1 teaspoon vanilla extract
Frosting
  • ½ cup creamy peanut butter
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup half and half, at room-temperature
Instructions
Cookies
  1. In the bowl of a stand mixer attached with the paddle attachment, add the butter, brown sugar, and granulated sugar. Cream until fluffy and light in color, about 3 minutes. Add the mashed banana and mix until incorporated. Add the egg and vanilla and mix until fully combined.
  2. In a small bowl, whisk together flour, cornstarch, baking soda, and salt.
  3. Slowly add the dry ingredients to the banana mixture. Mix until just incorporated. Do not over mix.
  4. Cover the batter and place in the refrigerator to chill for at least 4 hours.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a silicone mat.
  6. Using a 1-inch cookie scoop, drop the batter onto the prepared pans, placing the dough 3 inches apart. Bake one sheet at a time, storing the other sheet in the refrigerator until ready to use, for 11-12 minutes.
  7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Frost the cooled cookies with peanut butter frosting.
Peanut Butter Frosting:
  1. In the bowl of your stand mixer (or using a hand mixer) attached with the whisk attachment, cream peanut butter and powdered sugar until fluffy, about 1 minute. Add the vanilla and whisk until combined. With the mixer on low, slowly drizzle in the half and half. Turn the speed up to medium high and whisk until smooth.

 

Healthy Banana Berry Smoothie

Banana Berry Smoothie

Smoothies and I go way back.  There used to be this kiosk in a local mall that made smoothies.  I don’t remember the name of the place or what made eight or nine year old me beg Mom and Dad or my baby-sitter to stop that first time.  However, one time was all it took for me to be hooked.  I think I typically got a strawberry concoction that was loaded with fresh fruit and probably a healthy dose of ice cream.  I got a smoothie pretty much every time I went to the mall.  Dad even picked one up on a special mall mission once when I was sick.  I’m pretty sure a Cinnabon was part of the order too.  Gotta love Dad!  I don’t remember the last time I had one of these smoothies and I think the kiosk has since closed.

Then I went through my homemade smoothie phase.  It was during high school when I was so upset in the mornings and during the day I found it difficult to eat.  By the end of the day, I was safe at home and needed calories and yummy sustenance.  We bought a pink KitchenAid blender and every day after school, Mom would blend up a banana, some strawberries, and Haagen Dazs vanilla ice cream.  It was cold and comforting.  Since I started homeschooling junior year of high school, that pretty pink blender has been sitting, collecting dust.  But it is doing so no more.

Banana Berry Smoothie

Banana Berry Smoothie

I don’t know what that is made me crave a smoothie again.  Perhaps it was the warm weather.  Maybe it was a desire for a healthier breakfast.  Or possibly even a desire to return to childhood, sharing a smoothie with Mom.  They weren’t exactly the good old days, but in many ways they were simpler.

This Banana Berry Smoothie is a lot healthier than the ones of my youth, but it smelled just like them and upon the first taste I discovered it tasted just like them too.  Cold and refreshing, it’s perfect for all those warm, sunny summer days.  The banana flavor comes through along with the strawberries and a hint of blueberry.  It is perfectly smooth and creamy, with a fun, bright color.  Plus, it’s vegan, gluten free, and refined sugar free.  I already made another batch for breakfast this morning.

Banana Berry Smoothie

 Banana Berry Smoothie

Healthy Banana Berry Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 smoothies

Ingredients

2 medium to large bananas, ripe but not overly ripe

5 large strawberries

½ cup blueberries

¼ cup almond milk, plus more if needed

Instructions

At least 2 hours before you want to make the smoothies, peel the bananas, slice them into about 1 inch pieces, and place them in the freezer on a plate. Frozen bananas are what make this smoothie thick and creamy.

In a blender, place the frozen bananas and strawberries. Start to blend it. You may need to stop and stir things around to get it moving. Add the milk. Blend until smooth and creamy. You may need to continue stopping and stirring or adding more milk. Once it is pretty much completely smooth, add the blueberries and puree until smooth. Serve immediately.

http://piesandplots.net/healthy-banana-berry-smoothie/

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

So I’m loving this warm weather.  The birds are singing.  The trees are budding and the flowers blooming.  The sun is shining.  The . . . wait . . . what’s that?  Bzzzzzzzz . . . That’s right.  The bees and all their flying counterparts have arrived.

There’s no period of pure enjoyment and relaxation between cold and snow and warmth and sun that’s bug free.  Nope.  The moment it’s nice out, there they all are: inside, outside, flying, crawling, threatening.  It’s quite literally the only thing about summer I don’t like.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

I know they do a lot of good, and I’m a huge fan of honey (did you know it’s the only food that doesn’t expire?) but I struggle with bugs.  Fireflies are cute and dragonflies and butterflies are exempt from my fear, assuming they keep their distance.

It’s bees and other stinging specimens that send me screaming and running in fear at the drop of a hat.  I was stung once when I was four or five.  The truth is, I probably don’t remember much about it other than what I’ve been told.  I was playing in my kiddie pool and bam.  Stinger in my finger.  My panicked baby-sitter called Mom and Dad who both rushed home from work and applied some crazy home remedy suggested by the doctor to get the stinger out.  I don’t remember if it came out or if it was even still in there for the paste to get it out.  I just remember being stung.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

It was always torture when windows were opened at school and bees would without fail wander into the room.  Why don’t schools have screens in their windows?  I would lose all focus, watching them fly around the ceiling before swooping down and attacking us.  Ah, the good old days.  And yesterday when Mom and I walked to get the paper there was the biggest, meanest, ugliest bee I’ve ever seen chillin’ on it.  I ran and screamed like a little girl, leaving brave Mom to swat it off.  Yuck!  Enough about bugs, let’s talk ice cream, another perk of summer.

I made Healthy Peanut Butter Banana Ice Cream.  I’ve heard about making banana soft serve for years and have always wanted to try it.  I finally got around to it.  It is pretty magical how a frozen banana turns into silky smooth ice cream.  I added some peanut butter and vanilla to spice it up a bit.  I have to admit, it tasted a little more banana-y than I hoped, but it’s still a super creamy, refreshing, and healthy frozen treat perfect for every hot summer day that won’t ruin your diet or bikini season.  Plus, you can always add a little more peanut butter to intensify that flavor.  Or some honey . . . might as well put those bees to work.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

Prep Time: 1 hour

Total Time: 1 hour

Yield: 2 scoops

Ingredients

2 ripe bananas (a few speckles, not overripe, black ones)

1-2 tablespoons creamy peanut butter (I used Skippy Natural)

1 teaspoon pure vanilla extract

Instructions

Cut bananas into about 1 inch thick chunks. Place on a freezer safe plate in the freezer for 1-2 hours. No longer or they will be way too hard to process.

Place frozen banana pieces into the bowl of a food processor and process until completely smooth. This takes a few minutes and you may need to scrape down the bowl or break up large chunks.

Once the banana is creamy, add the peanut butter and vanilla and process until combined. Eat immediately for a soft serve like treat or place in a freezer safe container and freeze until firm or up to 1 day.

http://piesandplots.net/healthy-peanut-butter-banana-ice-cream/

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