As Chrissy mentioned, we are off on vacation. (And not a moment too soon.) But I thought I’d put up a post while we’re away. Wouldn’t want you to miss a Recipe of the Week!
What they are: essentially, pureed banana popsicles; they’re “sweet ice pops,” popular in Mexico
First time we tried them: last summer; we got the recipe from Mark Bittman‘s column in The New York Times
Why we like them: they’re a super-easy summer treat — so easy, toddlers can actually be a help; and they require few ingredients — likely ones you’ll routinely have on hand
Reaction: Jasper talked about making these with mama, and eating them, all winter long.
Thus, they’ve been in frequent rotation in the freezer this summer.
Here’s the recipe:
2 medium bananas, about 3/4 a cup
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup sugar
1. Puree all ingredients together in a blender until smooth. Pour into 4 to 6 molds (or more, depending on size) and freeze until solid.
2. Unmold by first running a little cold water outside of molds (actually, I find it’s easier with a little warm water!), then gently pulling the sticks.
Yields: 4 to 8 servings, depending on size of molds. Here’s a link to the ones pictured above.