Sorry for the lack of posting Monday night. I left O.C. Night with the girls early (missed the season one finale!) to come home for my nightly blogging ritual. But as soon as I walked in the door at 10:30 p.m., the sky opened up and a massive storm ensued. The power went out and stayed out until about 3 a.m.
But it's all good now. My four pints of soy cream (including the homemade rocky road) didn't even melt! Tonight's post is a tribute to the awesomeness that is Chocolate Covered Katie. If you don't know about CCK (formerly known as CCV ... I still call her that ... the V stands for "vegan" of course), check out her blog. She's a super-healthy, super-vegan, super-athelete from Texas, and she creates so many yummy wholesome treats like this Banana Butter:
After reading her numerous tributes to homemade banana butter, I finally broke down and made a batch to top my morning bowl of steel cut oats:
What is it? Just bananas and peanut butter. That's it. But the secret's in the blending. It's super-creamy and nearly double the volume of two little ole' tablespoons of peanut butter.
Click here for Katie's directions. She uses a Magic Bullet, but I don't have one. Instead, I tossed one very ripe chopped banana, two tablespoons of Earth Balance chunky peanut butter, and splash of soymilk (to aid in blending) into my upright blender. The end result was an uber-creamy banana-flavored peanut butter, perfect for plopping onto oats or just eating by the spoonful.