Needing more carbs in my diet without eating grains means I can eat entire bananas at a time instead of half. And for dessert too. Sometimes two a day. Unfortunately this adds a lot of sugar in my diet which is why I’m going to put some grains back in next week and see what happens.
This nicecream is probably the most satisfying of healthy desserts I’ve made recently. Sweet from bananas, doesn’t have the protein powder taste (note: while I do love my protein powder, having it all the time makes desserts start to all have that same flavor and it gets boring), and plenty of delicious peanut butter flavor! Nothing is better than banana and peanut butter together. Now, I put PB2 in this trying to keep the fat content down and while that does the trick I had to add more real peanut butter to it later…I just can’t get enough creaminess I guess.
That being said, without the real peanut butter this recipe is low-fat. Now I’m no advocate for a low-fat diet but I do believe in moderation. I’m the eat-peanut-butter-by-the-spoon kind of girl. I put avocados on my breakfast, I eat eggs and sausage with it too. I make wheat-free breads with high-fat flours (almond and coconut) and eat those with nut butters slathered on them. So sometimes by the end of the day I have had quite enough fat and that’s when desserts like this come into play. I just recently gave my schpeal on why I like having PB2 around even if I normally prefer the real thing.
This part isn’t optional…gotta add the chocolate. (Okay it is optional, I’m just kidding). I melted mine and drizzled it but of course since it was just dark chocolate it hardened when cooled by the ice cream. Perhaps I’ll find a way to make a healthy chocolate syrup that doesn’t solidify! New challenge!