Saturday, April 12, 2014

Maple and Oat Banana Ice Cream Sandwiches

Happy spring, everybody!

This is what spring looks like in Mississippi:

These pictures also represent someone who had been completely irritated and annoyed for a solid week and is trying really hard to think peaceful and kind thoughts in her mind.

The struggle is real, folks.

I didn't think I would be so happy to see spring because I love winter so much, but, yes, I am happy spring is here. Spring has won me over. *Standing ovation by blogger for spring*

And since the days are getting warmer, I've got a great little recipe today that will cool you off,  Maple and Oat Banana Ice Cream Sandwiches.


This recipe is pretty darn healthy. (And no doubt, when it is published, the healthy police people will stop by and leave a comment about how I messed up and what I did was not 'really' healthy, and blah, blah, blah.)

But I am still going with my thoughts that although this recipe may not be perfect, we really liked it, there are some healthy things in it, and I feel really good about.  So there.  Baby steps.

Here are my notes:

--You will absolutely need to line your pan with foil, to lift out the frozen layers.

--You could probably leave out the 5 teaspoons of maple syrup in the ice cream part if you want--the banana ice cream is sweet enough without it, but I just wanted a subtle maple flavor throughout.

--You could probably substitute with honey instead of maple syrup.

--I am proud of myself because I didn't use any sugar other that the maple syrup. *big cheesy grin*

--I used 5 bananas, but that could probably be adjusted depending on how thick you want your middle layer to be.

Maple and Oat Banana Ice Cream Sandwiches

4 tablespoons butter
1/2 cup maple syrup
3 cups quick oats
1 1/2 cups finely chopped walnuts
5 medium very ripe bananas, peeled and cut into small chunks and completely frozen
5 teaspoons maple syrup
  1. Heat butter and 1/2 cup maple syrup in a small sauce pan, whisking until melted and smooth. Place the oats and walnuts in a large mixing bowl. Add the maple syrup mixture and mix to evenly coat.  
  2. Line two 8 x 8 inch square pans with foil letting foil hang over sides, then lightly spray with cooking spray.  Divide the oat mixture between the two pans, pressing firmly and evenly into the bottom of the pan.  Freeze until very firm, about 3-4 hours in deep freeze.
  3. Place the bananas in a food processor with 5 teaspoons maple syrup and process until smooth and creamy. 
  4. Immediately spread the banana ice cream evenly over one frozen oat layer.  Carefully lift the other frozen oat layer out of the pan by using the foil, then peel the foil off and place on top of the ice cream, pressing down slightly.  Freeze until firm.  Remove from pan using the foil to lift it out, then cut into bars quickly.
Tip:  I peel my very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream. is my grandson and his freckles.  Because I can.

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  1. We moved from Alabama to the desert of Colorado a few years back and every spring I miss all the colors! Gorgeous flowers!

    If we weren't expecting snow this afternoon, I would make these today.

  2. Well I am on your band wagon about SPRING. Glorious spring. Its been spring here in the Pacific NW for a month or more now, but I am grateful for it everyday. I think your pictures and books etc was a most excellent idea to help guide you to a more peaceful place. I certainly enjoyed them. I felt more joy than peace however. I personally don't care about the health police. This is a jolly fine recipe and perfect for the coming summer.

  3. These sound amazing! Here's to hoping your spring continues to be lovely!