Fat Free Banana Sherbet With Walnuts And Chocolate Recipes

BANANA CHOCOLATE CAKE (WFPB, OIL-FREE, VEGAN)

Steps:

• Preheat oven to 350. Line an 8-inch cake pan with parchment paper. For cupcakes, use a silicone muffin tin or grease a regular muffin tin.
• Mash bananas very well with a fork or put them in a food processor so they are very smooth.
• Add water and sweetener to mashed bananas. If using nut butter, mix this in, too.
• In a bowl, mix dry ingredients well.
• Stir banana mixture in, then stir in half of the chocolate chips.
• Pour into prepared pan, then sprinkle remaining chocolate chips on top.
• Bake cake for 25-30 minutes, until the center is firm. Bake cupcakes for 20 minutes. Let cool completely before eating.

CHOCOLATE & BANANA SORBET

Steps:

• Combine the bananas, cocoa powder and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
• Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
• Keep in the freeze for 6 weeks.

BANANA SHERBET

Steps:

• In a small saucepan, stir together sugar and water.
• Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas.
• Pour into a freezer- safe baking dish.
• Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl.
• Use an electric mixer to beat until smooth.
• Return to the freezer until gently set, at least 2 hours.