Last night, on the eve of her 12th birthday, my oldest child Abbi told me she hoped if I decided to make her breakfast that I wouldn’t prepare turkey bacon but instead use REAL bacon. I laughed. For months I have been eating turkey bacon saving the real stuff for the occasional Sunday breakfast. Waking up early as everyone else was sleeping I quickly drove to the grocery store to buy bacon. As I was driving I couldn’t help but think it was 12 years ago I met my daughter face-to-face. How perfect she was with her crinkly newborn face, her one eye smile, and her wobbly head. It’s hard for me to believe how quickly time has gone by. Weirdly, it hit me that she would also be driving in a few years. Now that is crazy.
Of all my kids, Abbi is the only one with any type of food allergy. Since the time she was born she would always break out with severe cases of eczema when dairy was ingested. I was told she would outgrow this but she never did.
With her in mind, I do try to bake and cook dairy-free, especially sweets. Today I have a recipe for a 3-ingredient chocolate banana pop. Made with coconut milk, unsweetened cocoa powder, and very ripe bananas this recipe is like a fudgsicle, except it’s vegan. The texture is creamy and the flavor is perfect – not too sweet and no artificial taste to it at all. Of course if you do like it a little sweeter, feel free to add a little bit of your preferred sweetener.
- unsweetened canned coconut milk
- super ripe bananas
- unsweetened cocoa powder
- ****additional sweetener such as agave syrup, honey, or sugar may be added depending on your personal taste
- For the complete recipe, please visit Alice’s PBS Parents column here.