This post harkens back to the great banana macaroon debacle of 2006. Let’s just say that I buy bananas with the best of intentions. And then they sit there and ripen too fast and mock me from the fruit basket.
Predictably, I found myself yet again with several bananas too mushy to slice and add to cereal. And, frankly, I’ve grown tired of baking banana bread when faced with such a catastrophe. So, instead I perused La Dolce Vegan and found the only vaguely interesting banana-containing recipe.
In the end, I adapted the recipe to the ingredients I had on hand, and added about a half cup of shredded coconut. That meant that I chucked two (sliced) overripe bananas, about a half cup of applesauce, 2 teaspoons of instant coffee powder, a half cup of almond milk, and the coconut into a food processor. After blending, I froze the concoction for a bit to firm it up, and then drizzled a little chocolate sauce and sliced almonds on top.
In short, it was very “eh.” If you really like the taste of coffee and banana together, you might be thrilled with this recipe. And if so, knock yourself out. For all the rest of you, tread with caution.
6 Comments
November 19, 2007 at 5:30 pm
“two (sliced) overripe bananas, about a half cup of applesauce, 2 teaspoons of instant coffee powder, a half cup of almond milk, and the coconut into a food processor. After blending, I froze the concoction for a bit to firm it up, and then drizzled a little chocolate sauce and sliced almonds on top”.
Eek!
November 19, 2007 at 6:24 pm
Hey, don’t knock it till you’ve tried it. It was less disgusting than it sounds.
November 19, 2007 at 7:15 pm
You’re the one who said to treat lightly
November 19, 2007 at 10:40 pm
Yes, but I’m not sure it meets the level of an ‘eek.’
November 20, 2007 at 3:25 am
A “yikes!” perhaps?
November 21, 2007 at 2:45 am
Perhaps.