PB Banana quotNiceamp quot; Cream With Strawbery Sacue



  • 6 medium-size ripe bananas (about 2 1/4 lb.)
  • 1 1/2 pounds fresh strawberries, trimmed
  • 2 tablespoons coconut sugar
  • 1 tablespoon brown rice syrup
  • 3/8 teaspoon kosher salt
  • 1/3 cup canned coconut milk
  • 3 tablespoons creamy natural peanut butter
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons finely chopped roasted peanuts


1. Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours.

2. Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture.

3. Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.

  • Active:
    15 minutes
  • Total:
    2 hours, 15 minutes
  • Yield:

Nutritional Information

Calories per serving: 196
Fat per serving: 7g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 4g
Carbohydrates per serving: 32g
Sodium per serving: 129mg
Iron per serving: 1mg
Calcium per serving: 22mg

Good to Know

Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.

This Recipe Is

Adam Hickman


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