creamy banana delight (vegan)


Hubby has been on the hunt for health (ish) dessert options, and apple sauce does not hit the spot night after night. H loves bananas, and I often find myself with extra ripe (aka brown) bananas I freeze for use in baking.

So, the other night, in an attempt to whip a little something different for dessert, I decided to throw the frozen bananas in the Cuisinart with some soy milk. The result: yumminess arguably on par with  ice cream with high fat and sugar content.

My version: nothing more than fruit and sugar/cholesterol-free milk. Top with a few dollops of truwhip (artificial-free whipped cream), vegan chocolate sauce (here is a recipe from My Little Celebration) and a sprinkle of chopped peanuts, almonds or walnuts and you got yourself a gorgeous bowl of gooey goodness.

For an easier version of vegan chocolate sauce, melt 1/2 cup vegan chocolate chips with 2 Tbsp of soy milk and 1 Tbsp of coconut or vegetable oil. Add 1 Tbsp of maple syrup or agave for added sweetness.

creamy (vegan) banana delight 

2 large or 4 small extra rip organic bananas, frozen

1/2 cup soy milk, almond milk or rice milk


vegan chocolate sauce

chopped nuts

Puree bananas and milk in the Cuisinart or blender. Scoop into single-serving bowls. Top with whipped topping, chocolate sauce and nuts. Makes 2 servings.