In April, winter would not let go. We had two massive snow storms that dumped over 15 inches of snow each. And now, it is nearing mid September and summer is being just as pesky and stubborn as winter. We have had the hottest days ALL summer this week with temps breaking triple digits. Really? Why can’t spring or fall be stubborn? Get feisty, fall! Take over…strong arm summer! Who’s the Boss? Not Tony Danza…It’s you, fall. Come ON!
*Stomp* *Stomp* I want to wear sweaters, eat chili, watch football!
But alas…the heat persists. No rain. Just muggy and sweaty and sticky and mosquito heaven. Fine. SO instead of chili, I will settle for POPSICLES! And I suggest you do the same. Popsicles are really the best sweet treat there is because they are cheap, portable, kid-friendly, and healthy. The other thing I dig about popsicles is that they have built-in portion control.
These popsicles are really swoon-worthy. I highly recommend roasting your bananas. It offers a whole new level and depth of bananananana-ness. Roasting bananas also is a great way to get under ripe bananas über sweet. They can either be roasted in an oven for 15 minutes or can be placed directly over an open gas flame (as shown above). There is no added sweetener in the popsicles because the roasted bananas take on a luscious caramelized flavor. If you want much sweeter popsicles, you can add 1 tablespoon of honey. For the “cream” part of the creamsicles, I used light coconut milk to make it dairy free. You could also sub any dairy or nondairy milk instead.
So cheers to the (hopefully) last days of summer. Tip your cups and popsicles and remember this sweaty weather when winter hits in a few months.
Note – I purchased my popsicle molds from World Market, but there are several BPA-free brands offered on amazon as well. Here is a great article on the Kitchn about top popsicle molds. If you do not have molds, have no fear. You can easily make popsicles with plastic cups and wooden popsicle sticks, as shown here.
Paleo Roasted Banana Creamsicles
- 3 bananas
- 1 cup coconut milk
- 1 teaspoon vanilla
- pinch of salt
- There are a few ways to roast bananas. (1) Place whole and unpeeled bananas on a foil lined roasting pan. Roast in a 350 F oven for 10 to 15 minutes. Remove and allow to cool. OR (2) Place whole and unpeeled banana directly on a gas flame of your oven. Use tongs to turn and blacken the banana evenly. This will take about 5 minutes per banana.
- Peel bananas and place them in a medium bowl. Mash bananas thoroughly with a potato masher or place in a blender and puree. Stir in coconut milk, salt, and vanilla.
- Pour banana mixture into popsicle molds leaving 1/4-inch before the top to leave room for expansion. For popsicle molds that contain bases with sticks or hold wooden sticks in place, snap on popsicle base and freeze until solid, about 4 to 5 hours. If you do not have popsicle mods, glasses or open paper cups can be used. For these types, pour popsicle mixture into the glasses or open cups and freeze until the popsicle is beginning to set (about 1 1/2 to 2 hours). Then insert wooden sticks and freeze until fully solid (another 3 to 4 hours).