Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro
- 6 medium-size ripe bananas (about 2 1/Four lb.)
- 1 1/2 kilos contemporary strawberries, trimmed
- 2 tablespoons coconut sugar
- 1 tablespoon brown rice syrup
- three/eight teaspoon kosher salt
- 0.33 cup canned coconut milk
- three tablespoons creamy herbal peanut butter
- 1/2 teaspoon vanilla extract
- three tablespoons finely chopped roasted peanuts
Peel bananas and reduce into three/Four-inch-thick slices. Place in one layer on a baking sheet; freeze till cast, 2 to three hours.
Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/Four teaspoon of the salt in a saucepan. Cook over medium warmth till strawberries turn out to be syrupy, three to five mins. Remove from warmth and let stand for 10 mins. Coarsely chop final 1 pound strawberries. Stir into cooked strawberry aggregate.
Process coconut milk, frozen bananas, peanut butter, vanilla, and final 1/eight teaspoon salt in a high-powered blender or meals processor on excessive till very creamy, preventing to scrape down facets and press bananas into blade as essential. Serve banana aggregate straight away for a soft-serve consistency, or retailer in an hermetic container in freezer for a less attackable texture. Serve with strawberry sauce and chopped peanuts.
- Yield: eight
Feel unfastened to change almond butter, coconut butter, and even tahini for the peanut butter to modify up the flavour.
|Calories in line with serving:||196|
|Fat in line with serving:||7g|
|Saturated fats in line with serving:||3g|
|Cholesterol in line with serving:||0mg|
|Fiber in line with serving:||4g|
|Protein in line with serving:||4g|
|Carbohydrates in line with serving:||32g|
|Sodium in line with serving:||129mg|
|Iron in line with serving:||1mg|
|Calcium in line with serving:||22mg|