It’s no secret that I’ve been going bananas for bananas lately! Every weekend I restock myself with a fresh couple of bunches! I love when people come over and see the mountain of bananas and wonder what the heck we do with them. Well guys, the possibilities are endless!!!!

First of all, this is very important, we do not eat them until they look like cheetahs. The spots are a sign of simple sugars that are easy to digest in comparison to hard to digest starch that makes you constipated. It’s always like Christmas morning here, I run down the stairs in hopes that my bananas are ready to go. The waiting game is always the hardest. Once it has become spotty I put them in the fridge and they are usually good to go for another 2-3 days.

Now whatever I don’t get to, I peel and freeze. I use frozen bananas for smoothies AND nice scream/nana cream/naners cream! It’s heavenly, healthy, cheap and delicious!!!!!

Today I made some delicious caramel sauce to go with it! Angelina and I devoured it and has kept us full for a good part of our day!

Wait till you see the ingredients, it’ll blow your mind!!!

And this recipe couldn’t come at a better time since it’s finally starting to warm up!

Banana Caramel Sundae

Ice Cream
4-5 Frozen bananas (that’s it)

Caramel
15 Pitted dates (I used Parnoosh but if your using Medjool 8 will do)
1 tsp Vanilla extract
A pinch of Celtic salt
Water (according to texture desired)

In a food processor mix all caramel ingredients and continue to add water until you reach desired texture.

In a high speed blender (I used a Vitamix) blend bananas until smooth.

Layer nice cream and caramel, top with some toasted coconut and fresh fruit!!! Enjoy!!!!

Heart, star.
Parita xoxo