Categories: Dessert

Ingredients

• 4 very ripe bananas
• 1/4 cup peanut butter
• 1 tbsp. coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• Pinch of kosher salt

Directions

1. Slice the bananas into 1/4-inch thick rounds and put in a Ziploc bag. Lay the slices flat in a single layer in the freezer so the rounds freeze individually and not in a big clump. Freeze the bananas for at least 2 hours or overnight.

2. Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg and salt in a food processor or blender and let sit for 2 to 3 minutes. Then puree until creamy and smooth.

3. If you like a frozen yogurt consistency, then serve it up. If you like a firmer ice cream experience, spoon it into a container and freeze for about an hour.

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