I have a bad sweet tooth… it’s actually a whole mouth of sweet teeth. The sugar demon visits me every afternoon around 3 pm. Cakes, cookies, and chocolate chips are my frenemies – I love them but they don’t love me back.
I’ve done LOTS of experimenting with less fattening, less refined sugar treats. I’ve made brownies with pasture raised eggs, stevia and organic butter but that ends up being so PRICEY!
How can I reconcile my need for sweet with the desire to not have a major sugar crash.
Enter bananas.
I’m not particularly a banana-freak. I like them but wouldn’t say that I crave them.
I like bananas as a sweet base or sugar substitute for things in desserts, ice-creams and smoothies to make it sweet with the damage of refined white sugar or expense of stevia or erythiterol – a natural sugar substitute.
One of my favorite “ice-creams” is to peel bananas, freeze them and then cuisanart them. No need to mess with other ingredients, no need to mess with an ice-cream maker and it does satisfy that sweet craving.
You can add other things in there which I did today such as strawberries or nuts…. today I added chocolate chips.
This is probably the cheapest and healthiest way to eat ice cream… you can serve it to people and they would never know how simple and not refined sugar-laden it was.
With my 12 month old baby, I want to expand his palate, always giving him new tastes and textures for him so banana ice cream is one way for him to experience frozen and creamy without having the toxic effects of sugar.