If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!
4 frozen bananas
1/3 cup oat milk
2-3 tsp Suncore foods Blue Butterfly Pea Supercolor Powder
- In a blender, combine the frozen bananas, oat milk, and butterfly pea powder. Blend until smooth using a tamper to evenly mix the nice cream.
- Pour into a bowl and tip with strawberries, diced dried apricot, banana, or any toppings of your choice.
Chef’s tip: Feel free to switch up the powder used.
We all know how busy the mornings can be which is why I have created this simple 3 ingredient pancake recipe. With a little help of ripened bananas, oat milk, and flour, you can make a simple breakfast in a matter of minutes. Topped with a homemade raspberry jam, you can add tons of flavor with toppings, granola, whipped cream, and much more!
2 medium ripe bananas
2 3/4 cups organic all-purpose flour
1 1/2 cups oat milk
Butter, for oiling pan
3/4 tsp. vanilla extract
1 Tbsp. organic cane sugar
Pinch of Himalayan salt
Pinch of cinnamon
- In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
- Heat a large skillet on a medium-low heat and lightly grease with butter to prevent sticking. Spoon 1/3 cup of batter onto skillet and cook pancakes until tops are covered with bubbles. Flip the pancakes over and cook did an additional minute.
- Serve warm with desired toppings like maple syrup, vegan butter, fruits, James, etc.
Chef’s tip: If you want to add chocolate chips or blueberries, place it on the individual pancake once you pour the batter.
One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever!
2 cups rolled oats
1 cup all-purpose organic flour
2/3 cups light brown sugar
1 tsp. Himalayan Fine Pink Salt
1/2 cup finely chopped walnuts, optional
3 cups cashews, soaked overnight
1/2 cup + 2 Tbsp. filtered water
1/2 cup + 2 Tbsp. maple syrup
1/2 cup coconut oil
4 Tbsp. lemon juice
1 tsp. vanilla extract
Banana Foster Topping:
3 to 4 ripened bananas, sliced
1/2 cup vegan butter
1-1/3 cup light brown sugar
1/2 cup dark rum
1/2 tsp. ground cinnamon
2-1/2 tsp. vanilla extract
Pinch of Himalayan Salt
Sprinkle of cinnamon, optional
- Preheat oven to 375 degrees F.
- In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
- Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
- In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
- Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
- Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
- In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
- Remove the cheesecake from springform pan and top with hot banana fosters sauce.
Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.
Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.
Yields 8 slices
1 Keebler Ready Crust Graham Pie Crust
1/3 cup organic cane sugar
2 Tbsp. cornstarch
1-1/2 cup almond milk
1 tsp. vanilla extract + 1/2 tsp. for whipped cream
1-2 banana, sliced
1 (14 oz) can coconut cream, not the liquid
4 Tbsp. Vitacost powdered sugar
pinch of Vitacost Himalayan Fine Pink Salt, optional
- In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
- Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract. Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
- In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
- Take the pudding out of the fridge and fold together the whipped cream and pudding.
- Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.
Chef’s tip: For optimal quality, allow to set overnight and then serve.
This recipe was shown to me by a coworker who wanted to challenge me to think outside my comfort zone and bring a childhood memory of hers back to life. Cuque de Banana is a classic Brazilian banana cake that is normally made with eggs and milk, so I decided to create my own plant-based version. Essentially, it’s a cross between crumb cake and banana bread and it’s super addicting. This dish makes a wonderful breakfast or even an after dinner treat. Whichever you decide, just know that a hint of Brazil has touched your kitchen.
3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water
2 Tbsp. vegan butter, softened
1 cup plain almond milk
1-1/2 cup organic sugar
2-1/2 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. vanilla extract
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/2 cup whole wheat flour
1/3 cup organic sugar
1 Tbsp. ground cinnamon
4 Tbsp. vegan butter, melted
1/4 tsp. Vitacost Himalayan Fine Pink Salt
- Preheat oven to 350 degrees F.
- In a mixing bowl, coming the sugar and butter. Mix well until smooth, add the eggs and stir until combined. Mix in the almond milk and vanilla, set aside.
- In another mixing bowl, sift flour, salt, and baking powder. Pour mixture into into wet ingredients and stir to combine.
- To make the crumb topping: pour all ingredients into a bowl and mix well. Set aside until you are ready to assemble.
- Take your cake pan and line it with parchment paper and grease it with butter and pour cake batter in.
- Slice bananas in half and then in half long ways. Place the bananas on top of the cake and top with the crumble mixture.
- Bake cake for 40-45 minutes or until a toothpick comes out clean.
- Allow cake to cool slightly before serving.
Chef’s tip: When using the toothpick to check on the cake, make sure you do not get a banana chunk. This will make you think the cake is not finished cooking, when it could be done.
I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.
Yields 1 smoothie bowl
3-4 frozen banana’s
1 tsp. moringa powder.
3 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO
1 Tbsp. Hershey’s Natural Unsweetened Cocoa
1 medjool date, pitted (optional)
3 Tbsp. hazelnuts
1 Tbsp. agave nectar
1/2 sliced banana
2 Tbsp. carob chips
1 Tbsp. chia seeds
- Blend all ingredients using tamper to help mixture along until smooth.
- Pour into a bowl and add toppings.