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!
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!
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!
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.
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.
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.