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Chef Julia is so much fun I had to have her on the show again! She’s been working her way through The Ninja Creami Experience recipes and has her own to share with you today.
Her Ninja Creami Plant-Based Banana Bread Ice Cream is based on her famous Hippie Banana Bread and she is sharing both of the recipes below!
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Hippie Banana Bread Nice Cream
by Chef Julia Dunaway
4 very ripe bananas
1 tablespoons date syrup
2 tablespoons apple butter
½ teaspoon vanilla extract or ¼ teaspoon vanilla powder
2 tablespoons almond butter
¼ teaspoon ground cinnamon
¼ cup cashew milk (made from blending soaked cashews with water, ½ cup cashews and 1 cup water)
Hippie Banana Bread for serving
Or Chef Julia’s granola as a mix-in
Place the bananas in a medium bowl and mash them. Add the date syrup, apple butter, vanilla, cinnamon and almond butter and mix well. Pour the mixture into the Ninja Creami pint container and add the cashew milk, just enough to reach the fill line. Stir together well and freeze for 24 hours.
Level off the top of the frozen mixture and process in the Ninja Cream machine on the Light Ice Cream setting.
Optional: Mix in granola or crumbled Hippie Banana Bread by hand.
Hippie Banana Bread
Chef Julia Dunaway
1 ½ cups whole wheat pastry flour
½ cup almond flour (almond meal)
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon
½ cup apple butter (Find a brand with as little sugar as possible.)
¼ cup almond butter, chunky preferred
¼ cup date syrup (or less, 1-2 tablespoons)
½ cup date sugar
1 ½ tsp pure vanilla extract
2 tablespoons ground flax seed mixed with 4 tablespoons water or 2 tbsp aquafaba
3 ripe bananas, mashed (1 cup) or 1 cup canned pumpkin puree
½ cup toasted, chopped walnuts
½ cup toasted, chopped pecans
½ cup dried cranberries (or cherries or any dried fruit you like)
¼ cup raw pepitas (pumpkin seeds) or sunflower seeds (optional)
¼ cup vegan dark chocolate chips (optional if not using dried fruit)
Preheat oven to 350 degrees. Line 4 mini loaf pans with parchment paper, or use non-stick pans.
You could also use a large non-stick loaf pan, 9 x 5 inches or lined with parchment paper.
In a bowl, combine flours, baking soda, salt, and cinnamon.
In a large bowl, stir together apple butter, almond butter, turbinado sugar, date syrup, flax
mixture or aquafaba, and vanilla. Mix well. Add the mashed bananas. Add the flour mixture, stirring until just combined. Do not overmix. Stir in the walnuts, pecans, pepitas, and cranberries.
Spoon batter into prepared pans. For mini loaves, bake approximately 35 minutes, or until a toothpick inserted in the center comes out clean. For 9 x 5 pan, bake for 50-55 minutes, checking at 50 minutes with a toothpick. If the toothpick does not come out clean, return the loaf to the oven for 5 more minutes. Check again. Let cool in pan on a wire rack for 10 minutes. Lift out of pans using parchment paper overhang. Cool completely before slicing.
Julia’s Favorite Granola Recipe
6 cups rolled oats
2 cups chopped nuts and seeds (I used roasted unsalted cashews, pecans, walnuts and sunflower seeds)
other options are almonds, sesame seeds, pumpkin seeds
1 cup organic unsweetened coconut flakes
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup date syrup mixed with 1/2 cup organic creamy peanut butter and melted in the microwave for 30 seconds
1 1/2 cups dried cranberries (could also use any dried fruit)
350° oven
Combine everything but the dried fruit. Bake on 2 extra-large parchment-lined baking sheets for 25-30 minutes, stirring a couple times to keep edges from burning.
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