It’s functionally summer already in Savannah. You know, sunny, 70s, the whole city having a picnic in the park? Meh. It’s okay. (Okay, it’s kind of great. Trying to avoid taunting you blizzard-socked folks up north. Neener neener!)
Food-wise, this can mean only one thing: I’m back at it, turning baked goods into frozen treats. Remember cookie dough pops? Up there with the most genius things I’ve ever eaten. (She says modestly.) If you haven’t already? Make. Them. Today’s creation emulates another of my favorite uncooked baked goods: banana bread batter!
It started with a foray into cleaning out the freezer, where I found half a can’s worth of coconut milk. Every time I have extra coconut milk, I pour it into an ice cube tray, freeze, and store the cubes in a labeled zip top bag. This neurotic storage system isn’t limited to coconut milk. Just about anything can be frozen in little cubes: lemon, lime, or orange juice, tomato paste, herbs in oil, minced ginger or jalapenos, lemon zest, cream, gravy, broth. It’s an excellent way to avoid waste when you only need a little of something. It also saves my butt on the daily when halfway through a recipe I realize, oops, we’re out of X.
So, I had a bag of coconut and almond milk cubes, three ripe bananas, and a cabinet full of gross liqueurs. (Funny, the drinkable stuff just doesn’t last.) At one point, someone pawned off some curacao, artificial chocolate liqueur, Buttershots, and Hot Damn on us. The former two were totally undrinkable. But butterscotch and cinnamon schnapps…at least you can make desserts with those, right?
As it turns out, yes. I poured some butterscotch schnapps into a banana pop mix last summer and it tasted like bananas foster. Yum. Today, I figured I would do the same but actually take down measurements for you. A little cinnamon liqueur went in the mix, just for giggles. I tasted it before dumping in my molds, and whoa! Banana bread batter! Let’s run with this and find a way to get some oats in here.
The resulting popsicles were exactly on point. I’m an unrepentant bowl licker, so anything that tastes like frozen batter is A-Ok. It was admittedly weird to have banana bread batter that never resulted in banana bread, but fortunately, there are always more bananas…
- 8 ounces (1 cup) coconut or almond milk
- a big handful of oats
- 3 perfectly ripe bananas
- 2 ounces butterscotch schnapps or caramel syrup
- 1/2 ounce cinnamon schnapps
- Pour water over oats in a bowl and allow to soak for at least 30 minutes.
- Pour drained oats and remaining ingredients into your blender and blend until smooth. Pour into molds, insert sticks, and freeze 4 hours or until solid.