It’s Throwback Thursday and I’m California dreaming again…about frozen bananas.
The first time I tasted a frozen banana was in Balboa Island, Orange County about four years ago. I was a little obsessed with “The Real Housewives of Orange County” at that time (yes, embarrassing but true), so visiting Orange County (the home of my dysfunctional, slightly alcoholic, drama queen housewives) was super exciting for me. I loved being in their neighborhood and secretly hoped my friend Tammy and I would run into one as we toured around the OC.
But, I digress. I’m supposed to be writing about bananas, not housewives….
The astonishingly delicious frozen banana I had on Balboa Island was dipped in a sweet, milk chocolate and covered in fluourescently bright candy and chopped walnuts. It was sublime. “How do we not have these in Canada?”, I thought as I chowed down on my banana while soaking up the California sun.
Lately frozen bananas have been dancing in my mind again and I’ve been experimenting with a healthy, clean, vegan version of the treat I discovered in Southern California.
So, below is the recipe I concocted to duplicate all of the frozen banana yumminess but without all of the bad stuff:
Laurel’s Bitchin’ Bananas
- two large bananas
- raw cashew butter
- a hunk of 80% dark chocolate
Slice the bananas into .5 inch little circles, put a dollop of cashew butter in between two slices, like an oreo cookie and place in freezer.
While the banana chunks are freezing, heat the dark chocolate on a double boiler and when it starts to lightly bubble, dip the cashew banana chunks in the hot chocolate. Place back in freezer.
Serve frozen, just out of the freezer.
Bet you can’t eat just one.