Easy, quick, yummy breakfast accompaniment. This recipe came from my love of yoghurty breakfasts, having no dairy I thought yoghurt would be the one thing I would miss. I have since discovered coconut yoghurt which is amazingly rich and creamy, however it can be hard to find and be expensive, this banana cream is a great alternative. Its also fab for using up overripe bananas.
I eat this for breakfast or snacks with granola and fresh berries, as a topping to porridge, to go with pancakes and alongside my coconut bread…..or its delicious just on its own.
(pictured below with my granola https://taimarbc.wordpress.com/2014/10/04/granola-girl/ blueberries, goji berries and cocoa nibs)
I like to make a big batch of it that will last me a few days in the fridge.
2 really ripe bananas
1 tbsp almond butter (or any other nut butter)
1 tbsp coconut oil
1/2 cup almond milk (or any other nut/rice milk)
2 tsp maca powder
1tbsp chia seeds
What to do…
It really couldn’t be simpler to make, just put all of the ingredients in your blender. you should end up with a thick consistency, creamy yoghurt alternative.