Vegan Creamy Banana Sorbet

This recipe isΒ  easy to make, and the only ingredients are:overripe-bananas

  • overripe bananas
  • coconut milk
  • vanilla essence.

Take the skins off the bananas (otherwise they will freeze on and the bananas aren’t usable, I’m telling you from experience, trust) 2/3 will be fine, more if you’re sharing, and chop up them up then put them in the freezer for at least 4 or 5 hours.

Once frozen, blend with half a cup of coconut milk (more of you want it more smoothie than sorbet) and a few drops of vanilla essence. Totally simple and easy, and makes the most delicious pudding!

I’m all for blending frozen fruit up to make sorbets as ice cream is one of my favourite things in the world. Unfortunately, being a vegan, this addiction isn’t so easy to keep up! Shop bought vegan ice creams are either really expensive, or pure sugar.

Enter… homemade fruit sorbets!

Bananas are mainly made up of carbs, water and lots of antioxidants. When they are unripe, the carbs are primarily starchy, and as they ripen turn to sugar. That’s what makes overripe bananas so sweet! They’re also packed full of minerals and antioxidants including lots of potassium which is why bananas are great for hangovers. Alcohol is a diuretic (encourages urination) meaning that a lot of water, and therefore potassium, is lost during a binge so replacing it in a concentrated dose with a healthy banana (or refreshing sorbet) in the morning is a perfect fix!

This pudding will make a great afternoon treat to keep you alert and energised into the evening, and would make you less hungry for dinner so you eat less just before bed!

Enjoy πŸ™‚

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