Happy July 4th!
So… I made a food blog! Since apparently I can’t stop creating recipes and playing in my kitchen, it seemed like a good idea. And hopefully your taste buds will benefit either from me bombarding you with treats or you trying out these crazy ideas at home!
First up, almond butter banana pops. I was inspired to make this today because, a) it’s 5,034 degrees outside, and b) I was meandering through World Market and found these lovely little popsicle molds.
Which clearly are begging for some banana ‘ice cream.’ It’s fitting that my first blog recipe involves bananas, because I am a total banana fiend. They’re my go-to workout fuel, dessert, and sometimes just happy snack. And what goes better with bananas than nut butter?!
First, the ingredients. You’ll need:
- 5 bananas, give or take (kinda depends on how monstrously large you buy them – I used 6 tiny ones and had extra banana puree).
- 3/4 cup Almond butter – I make my own because it’s fun and avoids unnecessary additives, but any natural store-bought nut butter should be fine.
- 6 Popsicle molds (or you can use Dixie cups and Popsicle sticks to take it old school).
Start by placing all of the peeled bananas in a blender. Blend until smooth, then pour into a bowl so it’s easy to scoop into your mold.
Add about a tablespoon of water to your almond butter, just so it’s got a little bit of liquidity to help it settle & set in the Popsicle mold.
Add 1/2 Tbsp to 1 Tbsp, depending on your Popsicle molds/taste buds, to the bottom of each mold for the first layer. Then fill the mold almost to the top with pureed banana, leaving about 1/2 an inch of room.
Fill the remaining space with almond butter. Place the Popsicle top/sticks in each mold. Put these bad boys in the freezer overnight to set.
Once set, serve & enjoy! PS, these are especially amazing after a long run in the summer (or a July 4th rowing practice, as the case may be).
Makes 6 pops