Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Banana Malt
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- #15452
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 frozen very ripe bananas
2 tablespoons malt powder
1 cup rice milk (maybe more)
1 teaspoon vanilla (optional)
directions
Break or slice the banana into small chunks and put in a blender. Add malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks to puree, then blend for another minute or two before adding the rest of the rice milk and optional vanilla.
If you try to blend all the ingredients at once you're likely to end up with unblended banana chunks.
This recipe is a good way to use over-ripe bananas, which we peel and freeze when they've been on the counter for a bit too long.
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nutrition data
Nutritional data has not been calculated yet.
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