This frosty concoction flips the cream and banana content for a much healthier, thoroughly delish summer treat!
Banana peels are edible, though they should be thoroughly washed to remove all pesticides and other residue.
The high potassium levels and low sodium content in bananas are good for reducing blood pressure.
The high levels of tryptophan in bananas, which contribute to serotonin production, can help to reduce depression.
Banana “trees” are actually the world’s largest herbs, with “trunks” of tightly wound leaves that grow as tall as 30feet.
Banana “tree” fruit are botanically classified as berries, meeting the scientific definition because they grow out of a flower with a single ovary.
- 4 Bananas, ripe; cut into chunks
- 3-4 tbs Milk
- 2 tbs Toasted, flaked almonds
- 2 tbs Toffee or chocolate sauce, ready-made
1 Spread the banana chunks on a flat tray and cover well. Freeze for at least 1 hour or until frozen through.
2 When ready to eat, throw the banana into a food processor and mix until smooth with just enough of the milk to achieve a creamy texture.
3 Scoop into four bowls or glasses, then top with the sauce and nuts.
Serves 4 | Prep Time 60 mins