Like most children, growing up I had aversions to certain foods.
Raw onions, mushrooms and raisins were foods I didn't like, to name a few, and that list could go on and on. It seemed as though every dinner was a struggle for my mom.
I was faced with the dilemma of having to eat every brussel sprout on my plate, or to go to bed hungry.
For someone who loves to eat so much, going to bed on an empty stomach seemed like a death sentence, so I would eventually give in and fight to keep it down.
Thankfully, with age taste buds change, and most foods that once haunted me are now welcome parts of my meal. That is, all but one: bananas.
As a child, I would never eat them, and to this day, I still pass by them every time I am in the produce section. It kills me, because I know how healthy they are for you, not to mention an easy on-the-go snack.
I want to like bananas so badly, but I just cannot seem to get over the taste and texture. I have tried incorporating them in smoothies, eating them smothered in peanut butter, even banana cream pie, all to no avail.
Just as I was about to give up on this underrated fruit, I stumbled across a recipe for banana fosters ice cream.
As a self-proclaimed ice cream connoisseur, I was intrigued. As I researched banana ice creams, I came across numerous blogs hailing a new kind of banana ice cream, using only one ingredient: bananas.
I decided to try it, hoping this could be my way of getting the fruit into my body. Lo and behold, it worked, not to mention it was pretty darn tasty.
I have been making this over the last few years and incorporating different ingredients each time. This recipe is not only easy, but happens to be my only and favorite way to eat bananas, even if it does include chocolate and peanut butter!
Peanut butter sauce
1/2 cup creamy peanut butter
2 teaspoon powdered sugar
1/4 cup milk
1/4teaspoon vanilla extract
In a small saucepan, heat peanut butter, milk, and sugar, stirring often.
Once everything is incorporated, pull off the heat and add vanilla. Set aside to cool.
Banana Ice Cream
4 ripe bananas
1/2 cup chocolate chunks (optional)
Peel your bananas, and cut into 1-inch chunks. Place the banana slices in one layer on a cookie sheet with parchment, and place in the freezer until frozen solid (best to leave overnight).
Once they are frozen, place in a food processor and turn on high for about 6 to 8 minutes, or until they reach the consistency of ice cream.
Place creamed bananas in a bowl and fold in your chocolate chunks and peanut butter sauce, or toppings of choice.
Green was first diagnosed with gluten intolerances as a teenager.
Soon after, she developed a blog to share her struggles and successes of adapting to a gluten free life.
Over the years, her passion for wellness has turned into a profession.
A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge.
Her goal is to make gluten-free an option for everyone, not just those in need.
Green may be reached at firstname.lastname@example.org. Her column is published on the second Wednesday of each month.