Banana ‘Scream with a Kick

Life has been busy—issues with construction, permits, fire hazards and the like.  And our oven broke.  So lately it’s been all about the quick and easy.

And what’s quicker and easier than Banana ‘Scream?  It takes about 2 minutes from start to finish, simple, and totally customizable to pretty much any diet (except a banana allergy).  We tend to have browning bananas go to freezer heaven, and the lucky ones are found and made into dessert before they become a mass of ice crystals.

1 banana, frozen, chopped into 5-6 chunks
1 TBSP liquor (chocolate liquor, Frangelico, whatever)
OR 1 TBSP “milk”, juice or water
1 pinch vanilla beans, cacao nibs, cinnamon, chocolate shavings or whatever other topping suits your fancy.

Blend until smooth in the food processor.

See?  Couldn’t be simpler.  I get my husband to eat fruit and he counts it as dessert.  That works for me!

I’m submitting this to Ricki’s Wellness Weekends, because it’s a great way to liberate dessert from the necessity of sugar, gluten and such.

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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7 Responses to Banana ‘Scream with a Kick

  1. That looks and sounds divine and I’m all for it! But would it really be sugar free when it’s made with a liqueur? I think they all have added refined sugar, don’t they?

    Think I ate my last frozen banana in a smoothie … wondering how quickly I can freeze a banana! LOL This would make a great dessert tonight. :-)

    Happy weekend!
    Shirley

  2. Ricki says:

    Such a great idea–I’m sure my honey would love that, too (especially the “kicked” version!) ;-)

  3. Shirley,
    How interesting. My frangelico bottle doesn’t have ingredients on it, but when I look online, indeed, it has sugar. Good to know! I make it for me with hazelnut milk or pineapple juice, so it absolutely works sugar free. I’ve never paid attention to ingredients in liquors, just the gluten status.
    Ricki–I love how easy it is to whip something up that wins for flavor and nutrition!

  4. Hey Cheryl, I keep wondering when they’ll start adding ingredients to liquor bottles. But your hazelnut milk and pineapple juice version sounds perfect to me! Do you make your hazelnut milk? If not, what is a brand that has no refined sugar?

    Thanks!
    Shirley

  5. See, I didn’t even know the ingredients weren’t there. I don’t drink (as in, never ever) so I’m pretty ignorant about alcohol.

    The hazel milk is MYO–I adore my vitamix. Today’s beverage was macadamia milk…mmm….

    My worst allergies are to egg and rice, so almost all normal products are off-limits to me. I think the main brands have brown rice syrup. Living harvest hemp milk is w/out refined sugar.

    Enjoy!

  6. Pingback: Weekly Gluten-Free Roundup – January 15, 2012 « Celiac Kitchen Witch

  7. George says:

    Hi, I have been playing around with going gluten free and have bought rice bread which is pretty good and some gluten free cereals. It’s hard to get away from gluten in our society – wheat is in everything and when you think of lunch you think sandwich! This looks like a great site to help me stick to my resolve to be gluten free. Thanks

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