I am forever looking for new and creative ways to use up those last bananas that inevitably turn all kinds of ripe before we manage to eat our way through the bunch. From banana bread to banana jam to banana cake, I have all kinds of ripe banana strategies, but that doesn’t stop me from my ripe banana quest, and so this time I bring you…banana drops! They are like the love child of banana bread and oatmeal raisin cookies, and they go from ripe banana to delicious cookies in no time. Ready to use up those extra bananas? Let’s make them!
Things I love: strawberries and bananas and silky smooth sorbet. Things I do not love: ice cream makers of any kind (they don’t like me either) and all the added sugar that gets snuck into things. Please meet one of my favorite treats, which is this creamy, dreamy sorbet full of sweet fresh fruit flavors and zero added sugar, and there’s not an ice cream maker in sight. Just you, your freezer and your blender. Welcome to that dessert that you are going to make over and over and over this summer, because it is so dang delicious and so dang easy. Let’s make it!
Oh, I have so very much to say about this recipe. First of all, it’s a creamy, dreamy banana rum raisin ice cream that requires exactly NO ice cream maker. Nope, all you need is your mixer, your food processor and your freezer, and I’m guessing you have all of those on the premises. Second of all, I’ve now made it a whole bunch of times, and at one point I nabbed the Southern husband eating it for breakfast. Yep, it’s that good.
Tis the season! And while there is no escaping the whirlwind of shopping and decorating and wrapping and yes, cooking, it’s even more important to grab those little moments that the holidays are here to celebrate. Decorating the Christmas tree with those finally home for a little while college kids. Watching Love Actually for the millionth time with your honey. Taking a nap with your dog in your fleece Grinch pajamas. And sharing a little sweet something with friends you don’t get to see NEARLY enough. Something like this sweet and spicy coffee walnut banana bread!
There they are again. Those brown speckled bananas that you were SURE were going to be long gone by now, but no…here they are. But before you reach once again for that trusty banana bread recipe, walk on the wild side with me. Break out the brown sugar and the cinnamon and let’s make some easy, no scary canning involved, spicy, creamy banana jam. Yep, banana jam.
I seem to be all about the bananas lately. Banana pancakes, banana cake and now this warm and wonderful cross between a banana coffee cake and banana bread, which cooks up in a skillet for extra coziness. There’s something about things cooked in skillets that has me at hello. From spaghetti and meatballs to whole chickens to buttered corn, if it cooks up in a skillet, I’m in. So go find your best oven-proof skillet and let’s make banana bread!