Last night the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.
While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.
I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.
If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!
This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!
Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.
For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.
Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.
Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.
What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!
Heat milk in saucepan until it is barely simmering.
Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
Whisk together flour, baking powder, and salt in a medium mixing bowl.
Combine banana, maple syrup, egg, and butter in large mixing bowl.
Stir milk mixture into wet ingredients.
Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil. I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon
What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
Another cookie recipe? Yes. But they satisfy a very different need than the Lemon Raspberry Cookies I shared last week. While those cookies are sweet, light, and buttery- a perfect dessert, these Banana Walnut Cookies are chewy and hearty- a good breakfast or snack.
I didn’t even realize these cookies have NO added sweetener until I went back to write up the recipe. I’d planned to add maple syrup, but I luckily I forgot because I found I love these cookies just the way they are.
They’re so much fun to eat, because the soft cookie sort of melts in your mouth, but then the little nuggets of walnut provide an amazing texture contrast.
These Banana Walnut Cookies would also be perfect for meal prep, as they are simple to make and keep well in the freezer. I layered the cookies with parchment paper in an airtight container and kept them in the freezer for about a week. Then, any time I wanted a cookie I unwrapped a couple, popped them in the toaster, and had a warm cookie in my hand in about 2 minutes.
If you make these Banana Walnut Cookies, be sure to comment and/or share with me on Instagram!
These Lemon Raspberry Cookies taste like the essence of sunshine and spring. They are so fresh and light, with tangy lemon and tart raspberries. At the same time, they are buttery, crumbly, and completely satisfying.
These cookies were created when I promised to bake for some friends, but then realized I had no chocolate chips. And in my experience, if you promise cookies, you only have two options. 1. Chocolate chip cookies, because you can’t really go wrong with chocolate. 2. Another type of cookie that is absolutely AMAZING. Essentially, if your cookies aren’t chocolate chip, they better be really good.
So I got to work incorporating some of the flavors I’ve been craving recently- crisp, refreshing, delicate- into a cookie I would be proud to present to my friends, despite the lack of chocolate chips.
Unfortunately, when I asked my family to taste test they fell in love and devoured nearly the entire batch. But now that they have the seal of approval from everyone from my little siblings to my grandparents, I will be making plenty more.
These Lemon Raspberry Cookies are so quick and simple, they will definitely be one of my go-to recipes for bake sales and potlucks. Maybe I can even use them to bribe my math teacher for a good grade…
If you make these cookies, be sure to share with me on Instagram and/or let me know what you think in the comments!
Do you have any foods you just can’t eat because you had an awful experience with them when you were younger?
Unfortunately, for me that food is cheesecake. One of my earliest memories is going out for dinner with my dad at this diner we loved, having a good meal, then ordering cheesecake for dessert. And while I wish I remembered that night as a nice dinner with my dad, what I actually remember is how disgusting the cheesecake was and how sick it made me feel.
The other day I went out for coffee with friends, and someone ordered a mini matcha cheesecake. It looked gorgeous (we took lots of pictures) and as soon as my other friends tried it they raved about how delicious it was and immediately ordered their own. So I figured, if it’s that good, I have to try it. And sometimes tastebuds change, ya know? I was confident I had outgrown my cheesecake hatred.
When I was in middle school, Starbucks cake pops were a big trend. Having a cake pop in your snack/lunch made you by far the luckiest girl in the lunchroom, and my little sister would beg my mom for one every time we stopped into Starbucks for a hot drink.
I never quite understood the idea- why would you want just one bite of cake?? However, my sister recently requested I make cake pops for a holiday treat, and I decided to take on the challenge.
Making this recipe healthier than traditional cake pops really got my creativity going, and I’m so happy with the end result.
The (naturally!) sweet cake and creamy frosting come together for such a scrumptious, festive bite. Applesauce and yogurt sub in for butter and frosting to make these lighter and more filling than the Starbucks version, and, in my opinion, far more flavorful.
These are such a fun treat, I would HIGHLY recommend giving them as a gift or whipping up a batch for a holiday party.
E is undoubtedly the answer here. I can imagine whipping up a batch of these Baked Apple Donuts for a holiday brunch with family or friends, relaxing and chatting as the aroma of apples and cinnamon wafting through the air. Though they are so simple and easy to make, a light dusting of powdered sugar is all that’s needed to make these donuts stand out on any table.
I think they would also be perfect as an original, delicious gift for the hosts of a holiday party. Imagine, instead of that frantic, last minute rush as you try to find a nice bottle of wine or a classy bouquet of flowers, being secure in the fact that you are about to wow your friends with a treat like no other.
Finally, I know the idea of vegan baked goods may be off-putting to some, so rest assured that no one will be able to tell these are even a little bit healthy. My (health food hating) little sister devoured two before I informed her they were vegan and naturally sweetened. She stared at me in surprise for a moment, then asked for another.
If she likes them, I’m confident these treats will be able to impress the pickiest of eaters, and I can’t wait for you all to try it out. Now, from my kitchen to yours, happy baking!
YOU GUYYSSS!!! I am so ridiculously obsessed with this recipe. I’ve been trying to wait until we got closer to Halloween to share these treats but I just can’t keep the deliciousness all to myself any longer.
When I was younger, I adored Reese’s Peanut Butter cups. When my siblings and I traded our candy the day after Halloween (did anyone else do this?) I would trade 3 Butterfingers (another childhood favorite) for just one Peanut Butter cup. Pumpkin shaped PB cups were especially prized, though I was always disappointed they didn’t actually taste any different than normal peanut butter cups.
A few years ago I began learning about all the chemicals that go into most candy, and since then I’ve made an effort to eat less candy and satisfy my sweet tooth with more natural foods, such as dark chocolate and homemade baked goods.
I’d forgotten how much I love peanut butter cups until a couple weeks ago when I tried a Justin’s Peanut Butter cup for the first time. These delicious treats, made with natural ingredients, reignited my obsession and I immediately knew I had to try my hand at recreating them at home. While my Pumpkin Peanut Butter cups are a bit messier than Justin’s, the flavor and texture are incredible. I hope you love them as much as I do!
Pumpkin Peanut Butter Cups
1 cup dark chocolate chips (simply use vegan chocolate to make recipe vegan)