In the heat of the summer, there are some cravings that just can’t be satisfied without giving in. Try as you might, an apple just isn’t going to cut it when all you want is ice cream. Banana Custard, (recipe originally heard on The Paleo Podcast by Robb Wolf) however, will be there when you need it. It’s the perfect chilly treat for those hot summer nights. It’s naturally sweet, and heavy on fat, so it actually fills you up!
WARNING: This stuff is addictive. After it’s solidified in the fridge, portion it out into smaller containers, or use this as a very difficult exercise in self control.
Slice 3 bananas into small chunks. Combine them with 2 cans of coconut milk ( not light coconut milk) in a pot on the stove.
Cook on medium and stir for about 5-7 minutes, or until the bananas feel slightly softer than when you put them in. Sprinkle cinnamon, to taste.
Pour the contents of the pot into a blender (do this over the sink) and pulse on low, then high, for about 20-30 seconds total.
Pour into a container with a lid and refrigerate for 4-6 hours before eating.
ANOTHER WARNING: This is NOT something we recommend you make and eat on a constant basis over the summer. Rather, this is your new occasional indulgence. So treat it as such and save it for those times when other foods just won’t do.
What about putting some whey powder into that sucker?
Can’t see ‘whey’ not. (< —funny). It would change the texture, maybe in a good way since it would act as a binder for the other ingredients. Whey protein is one of those gray areas in terms of Paleo talk, but it’s ok in our book as long as it’s the type without sugar, obviously.
Try it out and let us know how it went!