Welcome to vegan mofo, everyone! This week is peanut butter & banana week on my blog. I'm starting off simple with these peanut-butter dipped frozen bananas, which are great to keep in the freezer as a healthier alternative to ice cream.
10 popsicle sticks
1/4 c smooth peanut butter
1/4 c coconut oil
1 T agave
1/4 t vanilla
a pinch salt
- Cut bananas in half, and spear each half with a popsicle stick. Place in a waxed-paper lined container or wrap in waxed paper and place in a ziplock bag. Freeze until frozen solid (somewhere between a couple hours and overnight).
- In a microwave-safe container, heat peanut butter, coconut oil, agave, vanilla, and salt on low heat, stirring every 20 seconds, until melted and lump-free.
- Pour peanut butter mixture into a skinny glass. Prepare a baking sheet by lining it with waxed paper. Dip a banana in peanut butter, let drip for a couple seconds while the peanut butter shell hardens, then place on waxed paper and repeat with remaining bananas.
- Store in the freezer.