So simple, but good!
1 ripe banana (you don’t want it super ripe, just at the beginning of SCD banana with some brown spots)
1/2 tsp cinnamon
1 – 2 tsp honey (depending on taste)
2 tbsp SCD legal peanut butter
If you keep your peanut butter in the refrigerator take it out and let it get to room temperature, so it is soft.
Peel banana and cut in half.
Place one banana half on a piece of parchment paper on a flat surface. Place another piece of parchment paper over the top of the banana.
Use something flat, like a large frying pan, to press down on the banana. Press firmly and evenly. Don’t make the banana too thin. You want it to be at least a 1/4 inch thick so you can still handle it.
Move banana to a plate and repeat with the other half. If the banana is really soft, put it in the freezer for thirty minutes or so before adding the peanut butter.
The easiest way to get it on the plate is to flip over the parchment paper onto the plate and then carefully peel off.
Sprinkle banana with cinnamon (do this before freezing).
Mix peanut butter and honey.
Carefully spread peanut butter on one half of banana, then top with the other half.
Freeze banana for 2 – 3 hours.
This recipe being shared on Slightly Indulgent Tuesday.
Latest posts by Sherry Lipp (see all)
- Video: How to Make Tea In Your Instant Pot - May 16, 2019
- SCD Recipe: Crispy Chicken Fingers - April 28, 2019
- SCD Recipe: Honey Vanilla Cheesecake – Instant Pot - April 15, 2019