It’s Getting “Hot in Herre”: Tropical Banana Popsicles

19 Jul

What to do with a bunch of browning bananas?

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The answer would be “banana bread” any other month.  But the thought of using the oven in this sweltering heat makes me want to pass out.  Instead, I turned to a frozen banana-based treat to cool things down.  Three simple ingredients and a blender/food processor are all you need.  Er, and a popsicle mold (minor detail), which you can purchase at your local grocery store for a dollar or two.  A worthy investment to help you survive a hot and sticky summer.

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Banana, mango, and coconut combine to give you a taste of the tropics without leaving your home.  The texture of the popsicle is smooth and creamy, making it easy to gobble up in seconds.  In hindsight, the flavours would meld really nicely with a hit of tartness from either lime zest or lime juice.  If you try this at home, I’d love to hear how they turn out.

If something more simple is your thing, or if you don’t want to spend the $2 on a popsicle mold, here is a “recipe” for homemade banana ice cream which requires only ONE ingredient (can you guess?) and ONE tool (blender/food processor).  The texture is so amazingly creamy, it’s hard to believe that no milk has been added.  It reminds me of authentic banana gelato from Italy, one of the best things I’ve ever tasted.

Keep cool, my friends!

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Tropical Banana Mango Coconut Popsicles
(Modified slightly from Oh She Glows)

2 small, ripe bananas (or 1 large banana)
2 cups frozen mango chunks, slightly thawed
1/2 cup light coconut milk

In a blender or food processor, add all ingredients and blend until smooth.  Pour into popsicle molds and freeze until set.

Makes 8 popsicles.  Per popsicle: 66 kcal, 14 g CHO, 1.6 g fibre, 1 g fat

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