Much to my dismay, our oven broke last week. So no more banana bread, aka the final stage of evolution for a banana that’s about to go bad. This isn’t a complete tragedy, since it’s been too hot to bake anyway, and now that I’ve discovered these bad boys, I can get a quick and easy banana fix without having to heat a thing.
These frozen truffles are the ultimate no-fuss summer treat – dead simple to make, cool and refreshing, decadent (without breaking the calorie bank), gluten-free and easily adaptable for vegans. They seriously taste just like banana bread batter. Whenever I’m craving something sweet, I can grab one of these delicious morsels from the freezer and feel totally satisfied and guilt-free. I’ll probably make these all through summer, experimenting with different fruits and toppings each time.
Ingredients (makes about 24 truffles)
4 ripe bananas
4 tablespoons of honey (or agave nectar)
1 teaspoon vanilla extract
2 tablespoons of melted butter (or nut butter or tahini)
pinch of salt
mini patty pans (cupcake holders)
chopped almonds (or any nut)
dried coconut flakes
Break the bananas into chunks and throw them in a mixing bowl with the honey (or agave), vanilla extract, salt and butter of your choice. I also threw in two tablespoons of cream, because I had some in the fridge waiting to be used up. I don’t think it made much of a difference to the taste or texture in the end though.
If your bananas are a bit hard, mash them with a potato masher first. If not, go straight ahead and mix everything with an electric beater until well-combined.
Pour the mixture into a wide container (the wider, the quicker it will freeze) and put it in the freezer until completely solid. I left mine in overnight, but yours might only take 4 – 6 hours.
Once the mixture is completely solid, prepare your toppings. Don’t take the mixture out of the freezer until everything else is ready – it will melt pretty quickly (especially if it’s a hot day).
Bash your nuts into small bits with a mortar and pestle or give them a quick whiz in the food processor. Place each topping on its own plate and spread out your patty pans.
Clear some space in the freezer and put a tray in there to house your truffles. Get your melon baller or ice cream scooper ready.
Once that mixture comes out of the freezer, the heat is on. Time is slipping away. It’s the final countdown, etc. Imagine you’re on Masterchef and you’ve got five minutes to go. Whip those balls out! Don’t let that mixture melt! Think about presentation!
Working quickly, scoop out the mixture and shape it into a ball with your hands. You want each truffle about the size of a ping-pong ball. If you’re a pro you may be able to do this without your hands, but since I didn’t have the appropriate utensil I used a measuring spoon. Turns out it was not terribly conducive to making ball-shaped things.
Once you’ve formed your truffle, roll it in your chosen topping and place it in a patty pan. Then get yo ass moving on that next truffle.
Depending on how hot it is and how speedy you are, you may need to put the finished truffles in the freezer ASAP. I made four at a time and then popped them in the freezer. It’s a bit of a hassle going back and forth but if you leave your truffles out, they will become amorphous blobs instead of nice, evenly round balls. But no doubt they will be delicious either way.