Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.


Credit: Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro

Recipe Summary test

15 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  •  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours.

  •  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture.

  •  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.

Nutrition Facts

196 calories; fat 7g; saturated fat 3g; fiber 4g; protein 4g; carbohydrates 32g; sodium 129mg; iron 1mg; calcium 22mg.