Morning Soft Serve
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If you find yourself with abunch of bananasthat have all decided toripenat the same time, youcouldmakebanana bread. But PSA: You should reserve a few for the freezer and make this morning soft serve from Samah Dada’s new cookbook,Dada Eats Love to Cook It. It’s a five-ingredient plant-based breakfast that magically tastes like dessert.
“I know myself well enough to know that I mostly go for a sweet breakfast over savory,” Dada writes. “This morning soft serve is partly to blame. It’s hard to go back to simple eggs after starting my day with something reminiscent of dessert.”
Dada recommends using the base ingredients as a blank slate, adding whatever toppings you please. “Some of my favorites,” she continues, “are berries,granola, nuts or more almond [or] peanut butter (always).”
Ice cream for breakfast? We see nothing wrong with that.
Recipe fromDada Eats Love to Cook It.Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.
Ingredients
2 frozen bananas (must be frozen)
1 heaping tablespoon crunchy almond butter or peanut butter
1 tablespoon hemp seeds
½ teaspoon ground cinnamon
5汤匙unsweetened vanilla non-dairy milk
Toppings of choice, such as berries, granola, nuts or more almond or peanut butter
Directions
1. In a food processor or high-speed blender, combine the bananas, nut butter, hemp seeds and cinnamon. Add the non-dairy milk and pulse to blend. It will seem like it’s not blending easily, and that’s okay. You can add a couple more tablespoons of milk, but know that adding too much liquid will compromise the thick soft-serve consistency you want, so I recommend using a utensil to scrape down the sides of your processor or blender and keep blending until smooth.
2. Transfer the soft serve to a bowl and serve it immediately with your toppings of choice.
434 calories
16g fat
66g carbs
12g protein
32g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.