Vegan Frozen Banana Cream

As a slightly younger person (probably around nineteen or twenty) I was frighteningly obsessed with Jamba Juice's Peanut Butter Moo'd - a delicious combination of frozen yogurt, peanut butter, and banana. I consumed one nearly every day until a friend who worked for Jamba Juice informed me how not-so-healthy they actually were. Devastated, I gave up my beloved treat. For years now, I have avoided Jamba Juice, but every once in awhile I still get a craving for that creamy peanut butter goodness.

Here is where the magic comes in. 

(I should preface this by saying that this is not a smoothie. However, it is a frozen, custardy, ice-cream-like, healthy treat that that is far too delicious to actually be healthy. So delicious in fact that yesterday this was all I ate for lunch. And I was totally okay with that.)

Vegan Frozen Banana Cream

*Adapted from Shape Magazine's June 2011 Issue

Ingredients:

1 banana 

Mixer of choice (peanut butter, chocolate sauce, caramel, this list could go on forever)

Instructions:

1. Cut up your banana into small bite-size pieces, and stick in plastic baggie. Put baggie in the freezer, and allow banana a few hours to completely freeze. (I cut up a bunch of bananas at once, put them in individual baggies, and am storing them in the freezer to be used whenever the craving hits.)

2. Once frozen, remove from baggie and put banana into food processor. Add your mixer of choice. I chose a tablespoon of peanut butter because, as we discussed, I love banana and peanut butter.

3. Process until smooth, remove to a bowl, and consume. 

Note* 

My final product, as you can see in the first photo, turned out a tad chunky. I'm pretty sure that this is because I used chunky peanut butter. It wasn't a problem for me, but if you are firmly anti-chunk I would hazard to guess that smooth peanut butter (or chocolate or caramel) would result in a creamier looking product. 

Thank you, you're welcome, really it was nothing, and happy official first day of summer!