Not exact matches
So I subbed oil for the rest of the
bananas (and the butter
too), a
blend of olive and sunflower oil.
When frozen
banana is
blended, it's
too soft to make an ice cream.
I think they must be
too sticky because I couldn't get them to
blend with the
banana.
This stuff is very chocolatey, but not
too sweet, so when you
blend it up with some frozen
bananas you've got a drink that's the perfect level of chocolate intensity and sweetness.
The secret to the perfect gluten free
banana bread, of course, is what it always is, really: one of my recommended gluten free flour
blends, measured by weight (
bananas measured by weight,
too).
I think this would work perfectly in a green juice actually — with something like kale juiced while
bananas and berries were
blended — this might be perfect for those who normally find green smoothie a bit
too heavy.
And for my everyday drinking protein powder, I went with a 40/30/30 Hemp / Pea / Rice
blend with natural chocolate
banana flavor (yup, you guessed that right, they have all - natural, stevia - sweetened flavors
too!)
Also, if it seems
too liquidy after
blending, add a few more
banana slices and
blend some more to get that thick frozen consistency!
And for my everyday drinking protein powder, I went with a 40/30/30 Hemp / Pea / Rice
blend with natural chocolate
banana flavor (yup, you guessed that right, they have all - natural, stevia - sweetened flavors
too!)