••••HAPPY AUGUST!!!••••

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••••PET TIPS••••

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••••MORE BANANA RECIPES••••

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••••BANANA HEALTH TIP••••

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••••SO LONG••CHRISTMAS IN JULY••••

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••••BANANA SPLIT••••

Source: oneingredientchef.com & photos also & clip art.com)

••••INGREDIENTS••••

•1-2 fresh bananas

•4 frozen bananas

•1 teaspoon vanilla

•6 frozen strawberries, divided 

•1 TB cocoa powder

•1/4 cup fresh or frozen pineapple

•2 TB cacoa nibs

•1 can full-flat coconut milk

•3 fresh or frozen cherries

•2-3 TB walnuts

Prep: Make sure you have 4 frozen bananas in your freezer and a can of coconut milk that has been chilling in the refrigerator for at least 2 hours.

Step One: Banana Ice Cream

Start by making some whipped banana ice cream. I have an entire post on this but it’s incredibly simple: cut up all 4 bananas into very thin rounds, add them to a food processor with a teaspoon of vanilla, and pulse for 2-3 minutes until all the banana pieces are broken down and the mixture is whipped into a smooth soft-serve consistency.

Now, divide this into three equal bowls. One will be vanilla (and it’s done, pop it back in the freezer to harden). Add the second third back into the processor with 3 frozen strawberries and whip until the strawberries are incorporated (add this to the freezer to harden). In the final third, add about 1 tablespoon of cocoa powder and whip until incorporated (again, add this to the freezer to further harden).

Step Two: Toppings

While the ice cream is becoming a little more firm, prepare the toppings. We’ll use crushed strawberries on the strawberry ice cream, crushed pineapple on the vanilla, and cacao nibs (instead of chocolate sauce) on the chocolate ice cream.

Take two ramekins and add a few frozen strawberries to one and a few chunks of frozen pineapple to the other. Microwave these for a few seconds until soft and use a fork to mash them: voila, crushed pineapple and strawberries. Refrigerate these until ready to assemble. Also, set aside 2 tablespoons of cacao nibs. 

Step Three: Whipped Cream

Make the coconut whipped cream. Again, I have a separate recipe that describes this process in detail  but it’s very easy. A can of full-fat coconut milk should separate into the solids and liquids when refrigerated. To make coconut whipped cream, simply spoon all the solids into a bowl and use a hand mixer to whip into whipped cream. Done.

Step Four: Assemble

Slice 1-2 ripe bananas in half and place them along the edges of a long, narrow dish. Add the three flavors of banana ice cream (which should be a bit more firm by now), top the vanilla with crushed pineapple, strawberry with crushed strawberry, and chocolate with cacao nibs.

Finally, add a dollop of coconut whipped cream to each scoop of ice cream, top each dollop with a fresh (or frozen, if out of season) cherry, and sprinkle a few crushed walnuts over everything. For best results, serve (or freeze) immediately because this will begin to melt very quickly. 

••••BANANA CHOCOLATE TOFFEE CUPCAKES••••

(Source: dessertnowdinnerforlater.com & photos also)

Banana Chocolate Toffee Cupcakes

 

Ingredients

For the cupcakes:

• ½ cup unsalted butter
• 1 cup mashed ripe banana, about 2 large bananas
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp cinnamon
• ½ cup whole milk

For the frosting:

• ¾ cup unsalted butter, room temperature
• 2 cups powdered sugar
• ½ tsp vanilla extract
• 2 Tbsp heavy cream
• 3 Tbsp chocolate toffee bits, you can always add more if desired

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
3. In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
4. Measure flour by fluffing it with a fork then lightly spoon it into a dry measuring cup, level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
5. Line a 12 cup muffin pan with paper cups. Spoon ¼ cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
6. To make the frosting: Beat the butter on medium speed until fluffy. Add the powdered sugar; beat on low until smooth. Beat in vanilla extract and heavy cream just until incorporated. Fold in toffee bits. Spread the frosting over the cupcakes and top with additional toffee bits if desired.

Notes

Recipe from Jen at Baked by an Introvert

3.2.2925

Read more at http://www.dessertnowdinnerlater.com/2014/09/banana-chocolate-toffee-cupcakes/#lKegm8lGVhsY5WaO.99