Much like the great kale chip phenomenon of winter ought nine, banana soft serve is sweeping the internet and I am a little behind the times. I first came across it on Oh She Glows, Angela eats this stuff pretty much every day. Once I knew about it, it seemed to pop up everywhere. After looking at luscious picture after luscious picture, I had to give this treat a whirl, so to speak. It truly has perfect ice cream texture but instead of eating a bunch of fat, you’re just eating fruit. Best trick ever!

This recipe can be made with only one ingredient but I like to spice it up a little with my newest obsession, Justin’s Nut Butter. (Psssst! You can order this stuff from my Amazon store over there in the sidebar and save a bundle! It’s cheaper than the grocery store and free shipping!)

It’s vegan (if you use a nut butter without honey), it’s easy, it’s cheap and it’s deeeeelicious. One of the things I love most about it is that you can control the sweetness by using riper or less ripe bananas. I don’t have a super sweet tooth so I like to use just yellow bananas once all the hints of green have gone. If you want your soft serve sweeter, use bananas that are starting to brown and soften.

Ingredients:

- 2 Bananas, cut into large chunks and frozen overnight
- 2 Tbsp Justin’s Honey Roasted Almond Butter (or any nut butter)
- Splash of almond milk
- Cacao nibs as sprinkles

Place bananas and nut butter into food processor and whiz for about five minutes.

Test the consistency, if it’s still a bit chunky, add a splash of almond milk and whiz until totally smooth.

Scoop into a bowl and top with cacao nibs. It’s JUST THAT EASY! Dig in!

Makes 1 serving
- 2 small to medium zucchini
- 2 tbsp butter
- 1/2 clove garlic, finely chopped
- 1/4 cup toasted, unsalted sliced almonds
- 14 cup shaved parmesan cheese

Using a mandolin slicer set to shred or julienne, slice zucchini. (This is a little tricky. I’ve included a picture of the mandolin so you can see what it looks like.) Cut off and discard the ends of the zucchini then set it on it’s side on the mandolin. Be careful not to cut off your fingertips as you slide the zucchini into the blades. Rotate the zucchini after a few passes over the blade. Discard the soft, seeded center once you’ve shredded all the way around. It gets too mushy when it cooks and it’s also too soft to slice.

If you don’t have a mandolin, simply use a knife to cut the zucchini into “matchsticks.”

In a small non-stick skillet heat 1 tbsp butter and chopped garlic until garlic begins to brown.

Toss in the zucchini “noodles” and stir until they absorb the butter and begin to soften, about 1 minute. Add the remaining butter and continue to stir until the butter is absorbed and the zucchini is slightly softened but still firm. Taste it to make sure the texture is to your liking (for me it was about two to three minutes.)

Remove from heat and top with almonds and parmesan and enjoy!

You can also try this with your favorite pasta sauce! YUM!