Banana

I know, I know…I am a couple days late with this one! I had planned to have this post ready for St. Patty’s Day, but unfortunately (or not:)), I drank this delightful smoothie before I gave myself a moment to take a picture. So, I just promised myself another smoothie the next day…and the next. 🙂 Yes, I have had three of these since March 17th, but I am not ashamed! There is no need to feel guilty for this one, because it is full of nutritious ingredients, paleo, and even more, it is absolutely satisfying. Go ahead! Make a few for yourself this week. 🙂 Enjoy!

Ingredients:
1/2 avocado, peeled, cut into chunks, and placed in the freezer for an hour (Please do not skip this step! This is a smoothie “game changer” in regards to texture!)
1 frozen banana, cut into chunks
*1/2-3/4 cup coconut milk (Try this homemade recipe!) If you do not make your own, it is important to purchase a brand which does not contain carrageenan.
1-2 mejool dates
1 1/2 teaspoons pure vanilla extract, alcohol free (I purchase mine from Trader Joe’s.)
1/8 teaspoon pure peppermint extract (This is the brand I recommend, as it does not contain alcohol.)
1-2 tablespoons unsweetened cocoa powder
1/2 cup ice
Optional add in: Great Lakes Collagen Hydrolysate (This is a great protein source and super for gut health. Make sure to purchase the green can, not the red one.)

Directions:
Place all the ingredients in a blender, and process until smooth. A high-speed blender works great for this, but if you do not have one, a normal blender will work just fine. It just may take a little more work to get it all processed. 🙂 Pour your delicious treat into a large glass. If desired, top with one of these brownies!

*Start with a 1/2 cup of milk. You may need to add a little more milk (or water) to assist in blending. Add a little at a time, so as to not make it too runny. You want your smoothie to have an “ice cream-like” consistency. 🙂

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I had a craving for banana this week but wasn’t satisfied with my normal treat of bananas and sun butter or bananas and chocolate. I wanted a little more flare. 🙂 The result was the following recipe; I loved it, and I think you will find it quite delightful as well! 🙂

Paleo Upside Down Banana Cake (AIP Friendly)

Banana Cream Layer:
2 bananas, mashed
6 mejool dates
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon pure maple syrup
Pinch of sea salt
1 banana, sliced (This will NOT go in your processor.)

Cake Topping:
2 tablespoons coconut oil, plus more for greasing
3 tablespoons water
4 tablespoons raw honey
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons fresh lemon juice

Directions:
*Preheat the oven to 350. Grease a 1 1/2 quart casserole dish and set aside.
*Prepare the banana cream: Place the first 6 ingredients, except the 1 sliced banana, in the food processor. Blend until creamy. Spread it on the bottom of your greased casserole dish.
*Slice the one banana and lay it in a single layer on top of your banana cream. Set the casserole dish aside while you prepare your cake topping.
*Prepare the cake topping: Place all ingredients for the topping in a medium mixing bowl. Beat on medium until the ingredients are combined. Carefully spread the batter on top of your cream and sliced bananas.
*Bake for 18 minutes or until golden brown.
*Let the dish cool to set. Enjoy with a dollop of whipped coconut cream! 🙂