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Tag: banana recipes

Soymilk ice cream is an excellent alternative to regular dairy ice cream. If you’re vegan or have a dairy allergy, enjoying delicious ice cream treats may seem out of the question. But don’t despair – soymilk ice cream tastes every bit as good as dairy ice cream. It’s available in many grocery stores and supermarkets, and comes in a wide variety of flavors.

But what about toppings? The dessert sauces most commonly found on grocery store shelves typically contain dairy products, which makes them off-limits in a dairy-free lifestyle. The good news is, it’s easy to make your own dairy-free versions of your favorite sundae toppings right in your own kitchen. All you need are the right recipes.

Here’s a dairy-free version of the classic diner banana split, drenched in decadent fudge, strawberry and butterscotch sauces. You’ll never guess it’s dairy free! This version serves two.

Soymilk Ice Cream Classic Diner Banana Split


Strawberry Sauce:
6-8 strawberries, hulled
2 tablespoons orange juice
1 tablespoon sugar

Chocolate Fudge Sauce:
2 tablespoons Butter-Flavor Crisco
4 tablespoons soy milk
1 tablespoon sugar
1/3 package semi-sweet chocolate chips (Read the label to ensure they’re dairy free. Tip – the least expensive brands usually contain no dairy)

Butterscotch Sauce:
5 tablespoons Butter-Flavor Crisco
1/4 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup soymilk
pinch salt
1 teaspoon vanilla extract

2 large, ripe bananas
2 scoops each of vanilla, chocolate and strawberry soymilk ice cream
Maraschino cherries


Combine all the strawberry sauce ingredients in a blender or food processor and blend until the berries are coarsely chopped. Transfer to a covered container and refrigerate until ready to assemble the splits.

Make the chocolate fudge sauce by combining the Crisco, soymilk, and sugar in a small saucepan. Bring to a low boil over medium heat. Reduce the heat to low and stir in the chocolate chips. Continue to stir until all the chocolate is melted and the sauce is smooth. Remove it from the heat and set aside.

Make the butterscotch sauce by combining the Crisco, brown sugar, corn syrup, soymilk and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for two minutes without stirring. Remove the pan from the heat and allow it to cool for about 15 minutes, whisking it occasionally. Stir in the vanilla.

To assemble the splits, cut each banana in half lengthwise and place the halves on either side of a banana split dish. If you don’t have split dishes, cut the banana halves in half to make four pieces, and arrange them in a serving bowl. Place one scoop each of the vanilla, chocolate and strawberry soymilk ice cream in each dish. Ladle the chocolate fudge sauce over the chocolate scoops, the butterscotch sauce over the vanilla scoop, and the strawberry sauce over the strawberry scoop. Place a maraschino cherry on top of each scoop and serve immediately.

If you like dessert recipe, you’ll love Chocolate-Covered Strawberry Pudding Cups and Peachy Keen Cake!

Diet cookie, you say? Can there be such a thing? Absolutely! These scrumptious Peanut Butter Banana Oatmeal Cookies have no added sugar, reduced fat, and plenty of healthy dietary fiber. They weigh in around 110 calories each, which is a mere trifle when compared with most cookies you can make or purchase. The best part is their taste – the sweet, rich flavors of peanut butter and maple syrup mingle with banana and raisins for a diet cookie you simply can’t beat.

Diet cookies are sometimes made with no eggs, which has the effect of reducing the calories a bit, as well as lowering the cholesterol content. This recipe is egg-free by nature, but there are a number of things you can use in place of eggs in most of your favorite cookie recipes. One very simple way to replace an egg is to combine two tablespoons of water with one tablespoon of oil and two teaspoons of baking powder. Mix them all together well with a whisk before adding to your recipe. Not only do these ingredients work well in place of eggs in most cake and cookie recipes, but they’re absolutely calorie free. Another trick is to use one half of a ripe banana mashed well with half a teaspoon of baking soda to replace an egg. This method doesn’t reduce the calories much, but absolutely reduces the fat and cholesterol in the recipe, and has the effect of adding a little bonus potassium to your baked goods.

Diet Cookie Paradise Peanut Butter Banana Oatmeal Cookies


1/3 cup peanut butter (use reduced fat and sugar varieties for an even healthier cookie)
2 bananas, ripe
1 1/2 teaspoons vanilla
2 tablespoons milk or soymilk
2 tablespoons sugar-free maple syrup
2 1/2 cups quick cooking oats
1 teaspoon cinnamon
1/3 cup raisins
1/4 cup flour


Preheat the oven to 350 degrees. In a large bowl, mash the bananas with a fork until fairly smooth. Add the peanut butter, milk product, vanilla, and maple syrup and mix well. Add the remaining ingredients and stir until well combined.

Drop heaping teaspoons of the dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until the bottoms turn golden brown.

Check out my other diet dessert recipes, or another of my healthy living articles, 5htp benefits for fibromyalgia.

Who doesn’t love bananas? Not only can they be eaten raw, some varieties can also be boiled, fried or slathered with caramelized sugar to make for a sweet dessert. They are a rich source of potassium, Vitamin C and fiber but have none of the sodium, fat or cholesterol. It’s a great fruit to have around since it helps the body to defend and heal against infections and aids in the synthesis of the connective tissue.

It also facilitates better iron absorption essential to the formation of blood. The good news does not stop there, however. Bananas help build muscles and synthesize protein even as it reduces the risk of hypertension, stroke and other cardiovascular illnesses. Sucrose, fructose and glucose are present in bananas which gives individuals an added boost of energy. It also helps in the formation of antibodies in the immune system even as it enhances normal central nervous system functioning. And because no other fruit known to man contains more digestible carbohydrates than bananas, this is one of the best snacks to have around for those on the road to weight loss. Bananas are also great for settling an upset stomach.

While most everyone loves to eat a ripe banana as is, turning them into great smoothies is another alternative to making the most of this tropical fruit. Even overripe bananas can still be frozen to make great smoothies that your children will love.

Here are some delicious banana smoothies that you can make at home. While the fruit is already sweet on its own and rarely need sweeteners, you can still add a bit of sugar for added sweetness. You can also try honey or maple syrup instead of sugar. Feel free to add on and expand on this recipe by combining bananas with other fruits.

Very Basic Banana Smoothie

For this very simple smoothie, all you need is 1 ½ frozen bananas, some ice and 8 ounces of milk. Pour everything into a blender or smoothie maker and blend to the desired consistency. If you want a thicker smoothie, simply add more bananas to your mixture.

Basic Banana Smoothie

You will need one ripe banana (peeled and sliced in half), a cup of ice, a cup of milk, a tablespoon of sugar or 4-5 tablespoons of honey to sweeten, a cup of yogurt and half a teaspoon of vanilla extract. Put in the sugar or honey, milk, yogurt and ice into the blender or smoothie maker and blend well until no ice chunks remain. Add the banana and the vanilla extract and blend some more to the desired consistency. Pour in a tall glass and drink immediately.

Tropical Banana Smoothie

This recipe calls for guava juice. Try to find a low calorie one from your grocery store. The ingredients are 2 frozen bananas, one cup of guava juice, one cup of orange juice (preferably freshly squeezed), one cup lowfat vanilla yogurt and some ice cubes. Pour all ingredients into a blender or smoothie maker and blend until well done. Pour into a tall glass and serve!

Also, make sure that you look over this Blendtec blender review and grab this Blendtec discount code.

I have a hard time eating breakfast.

To make it easier to remember to eat breakfast in the morning I developed a muffin that is my ideal morning meal. It is filling, but also healthy.

Muffins are very versatile, you can change the flavor to what ever you want. They are also easy to carry, and the perfect size for a morning meal.

To make my perfect breakfast muffin I used bananas. Bananas are one of the quintessential breakfast food. I also added in chopped fresh cranberries and ginger to spice up the muffins. I also used oats so the muffins would be filling.

I chose muffins over banana bread because of the convince muffins offer. Banana bread is awkward to carry, and difficult to eat.


  • 1/2 cup organic white flour
  • 1/2 cup organic whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1/3 cup chopped cranberries
  • 3 medium size organic bananas
  • 1/2 cup milk
  • 1/4 cup organic coconut oil
  • 1 egg, beaten


To Make the Muffins:

  1. Pre-heat the oven to 400 F and grease or line the muffin pan.
  2. Mix together the flours, oats, sugar, baking powder, ginger, and salt. Set aside.
  3. Mash the bananas, then mix in the milk, coconut oil, and egg.
  4. Mix in the chopped cranberries.
  5. Add the dry ingredients and mix until moistened.
  6. Fill each muffin cup about 2/3 of the way full.
  7. Bake for 20-25 minutes.


Don’t be confused if your muffins are not very sweet, there is not very much sugar and the cranberries are very tart. The lack of sugar gives the muffin a healthier feel, and makes it much more right for breakfast.

Muffins really are the perfect breakfast item. They are not too sweet and you can spice them up however you want.

Enjoy your new breakfast!

Check out more banana recipes here!