Creamy and Cool: Cinnamon, Almond Butter Banana Paletas
Since the beginning of summer vacation, it’s become part of our weekly routine to trek down to Santa Ana, CA and indulge in a paleta at La Michoacana. Their paleta flavors are very similar to the flavors in the paleterias, or popsicle shops in Mexico. From pecan to lime and Tajin and esquimales (Eskimo Pies). All the the flavors from my childhood. All except one… banana.
The banana craving has become stronger and there is non to be found. Something had to be done. I decided to take matters into my own hands and make banana paletas at home. But not just any banana paleta… a layered paleta of banana, almond butter and cinnamon. If you are a fan of creamy and nutty paletas like me, these are the ones for you!
Related recipe: Coconut Milk and Cereal Frozen Pops
Summer is officially here and #paletaweek (#popsicleweek) comes along with the celebration of summer solstice. And since summer didn’t hold back and the temperatures have been scorching lately, these cool and tasty treats are the perfect way to pass the time and refresh yourself. #Paletaweek is a thing my friends! Follow the hashtag on social media and you’ll see a beautiful display of paleta recipes waiting to be discovered and sampled this summer. Keep cool kids!
Ingredients
- 1 cup sweetened condensed milk, divided
- 1 1/2 teaspoons powdered cinnamon
- 3 cups almond milk, divided
- 1 cup almond butter
- 3 bananas
- 1 teaspoon vanilla extract
- 16 bath cups
- 16 popsicle sticks
Instructions
- Combine 1/2 cup sweetened condensed milk, cinnamon and 1 1/2 cups almond milk in a blender container. Blend until smooth.
- Pour cinnamon mixture about 1/3 the way in small disposable bath cups. Cover each cup with a piece of aluminum foil. Make a small puncture in the middle of each covered cup with a popsicle sticl to keep stick upright. Repeat with remaining mixture. Chill for 2 hours or until set.
- Combine remaining almond milk, sweetened condensed milk, vanilla and bananas in a blender container. Blend until smooth. Set aside.
- Remove cups from the freezer and discard aluminum foil covers. Spread 1 tablespoon almond butter on top of the frozen cinnamon layer of each paleta. Top with banana mixture. Repeat until all mixture has been used. Freeze for 4 hours to overnight or until paleta is set.
- To serve, tear off bath cup from paleta and enjoy.
2 comments
I think I can eat these before working out and not feel guilty, WHATSOEVER.
Not at all! Specially on a hot day. 🙂
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