It’s like banana cream pie in a drinkable form.
But GOOD for you!
Well, maybe “not terrible for you” is more accurate. Either way, it’s a satisfying treat.
So many of my favorite things are in this frosty cup. I want it to be my afternoon snack through late summer—then I’ll probably switch to something like apple cider sangria.
Bananas are definitely a love-it-or-hate-it fruit for many people, but I’m firmly in the love-it camp. Eddie tolerates them only when they’re green or blended into a smoothie. He refuses them with peanut or almond butter, which is how I eat bananas most of the time.
We’ve got a new banana fanatic at home: Mr. Max. Bananas are his current favorite—he used to adore cara cara oranges, but once those went out of season, he turned into a full-on nana enthusiast.
Honestly, the way he keeps asking for a “nana” is the cutest thing. I find myself walking around the house shouting NANA just because.
It’s not annoying at all. Promise.
This recipe riffs on the classic banana “nice cream” made in a food processor, but it’s both spoonable and drinkable. It’s built on coconut cream, a touch of vanilla, whipped coconut cream on top and graham cracker crumbs for texture.
And emotions. But not the sugary chocolate or salt-and-vinegar-chip kind.
It also happens to be accidentally vegan if you use vegan graham crackers. Win.
P.S. For anyone worried about the appearance in the photos: it’s cleaned up now. No need to fret.
If you’re a peanut-butter lover, feel free to add spoonfuls into the blender. For the adventurous, bacon crumbles plus peanut butter and a chocolate drizzle could transform this into an Elvis-style shake—though that’s optional.
Max still prefers banana slices on their own rather than blended, but I’m gently teaching him the smoothie life.
Frozen Banana Creams
4
Ingredients
- 4 frozen bananas
- 1 can cold full-fat coconut milk
- 2 teaspoons vanilla extract
- 2 bananas, sliced
graham crumbs
- 2 tablespoons coconut oil, melted
- 1 cup graham cracker crumbs
- pinch of salt
coconut whipped cream
- 1 can full-fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract, optional
Instructions
-
Add the frozen bananas, cold coconut milk and vanilla extract to a blender. Blend until the mixture is thick, smooth and creamy. Place sliced bananas in the bottom of each glass, then pour the blended banana mixture into the glasses. Top with whipped coconut cream, sprinkle with graham cracker crumbs and add extra banana slices if desired.
graham crumbs
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Combine graham cracker crumbs and melted coconut oil until the crumbs are moistened and clump together. Stir in a pinch of salt. Set aside.
coconut whipped cream
-
Remove a refrigerated can of full-fat coconut milk and open it. Pour off the liquid (save for smoothies) and scoop the firm coconut cream into a bowl. Using an electric mixer, beat on medium-high until light and fluffy. Stir in vanilla if using, then chill until ready to serve.
Dessert
American
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Coconut cream is my love language.