There are a whole group of people in this world who call themselves ‘Fruitarians’ and advocate regularly eating up to thirty bananas a day. How do I know this? I recently embarked on a raw food cleanse and found myself eating waaay too many bananas and not enough leafy greens. In an attempt to quell my inner doubter that said, ‘Hey, wait a minute, you can’t live on starchy bananas alone and get healthy,’ I sought out information on the Internet. Turns out that fruitarians claim to be full of energy with clear skin and very little body fat. Personally, I know that I function best on a diet that is varied and includes fresh fruits and vegetables of all colors, textures and flavors. But having said that, bananas are certainly one of nature’s loveliest gifts and they definitely do a body good. First off, bananas contain potassium. In fact, one medium banana contains nearly 400 mg of this nutrient that helps maintain fluid balance in the body. If you regularly experience muscle cramps after exercising, chow down on a post-workout banana for relief.
Surprisingly, bananas also contain a pretty good amount of B-6, a vitamin more commonly found in animal products. B-6, also called pyridoxine, helps in the formation of new cells all over the body. What’s not to like about that?
While bananas are perfectly delicious all by themselves, turning them into dairy-free ice cream takes things to a whole new level. I discovered this phenomenon while trying to make a breakfast smoothie despite having very few ingredients in the house. I blended up frozen bananas with some almond milk, and voila! I was left with a creamy, dreamy and cold treat that was better suited for a bowl and spoon than a glass and straw. This recipe is perfect for those hot Summer nights when only ice cream will do. Enjoy!
- 2 whole bananas, peeled, cut into 1″ rounds and frozen
- Unsweetened vanilla almond milk to taste
- Agave nectar or honey to taste
Break out your Vitamix or regular blender and blend the frozen bananas with just enough almond milk to keep things moving. Blend until silky smooth and top with a drizzle of agave nectar. Additional topping options include: a dollop of peanut butter (my personal fave), dark chocolate shavings, unsweetened coconut, or chopped walnuts. If your banana ‘ice cream’ gets too runny while making, just pop it back in the freezer for another 20 minutes and let if firm up a bit before eating.
Photo credit: Antonio Jiménez Alonso