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With its sweet banana-almond flavor and chunky texture, this appealing frozen dessert is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, APO, AP
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Nutritional Facts 1/2 cup equals 181 calories, 7 g fat (2 g saturated fat), 0 cholesterol, 35 mg sodium, 29 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.
Originally published as Chunky Banana Cream Freeze in Patriot Family After-School Snack Contest
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 17, 2012 by forsmiley
It's one of my favorites that I make for myself. Made a few change to the ingredient I add 4 tablespoon of sweetened coconut flakes & peanut butter, add bittersweet chocolate instead of raisins and chopped almonds, just add more almond milk to get it the way you want. I also try with dark chocolate almond milk. Yummy!
Reviewed on Jul. 19, 2012 by interpretermom
I left out the raisins and walnuts and it was delicious! It tasted just like ice cream!
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