Bananas are the most popular fruit in the world after apples and oranges. They are the best know tropical fruit and scientifically they are actually a berry. A popular belief is that bananas are grown on trees, however, banana plants do not grow into a tree but, into a herb.


Bananas are a great source of essential vitamins and minerals that have many benefits.

    • BOOST ENERGY –   Bananas are a quick acting carbohydrate that are ideal for athletes and after exercise as they great for refuelling the body and repairing the muscles. They also make great as a pick me up snack.
    • LOADED WITH POTASSIUM – potassium is important to help hydrate the body, prevent high blood pressure and reduces the risk of heart disease.
    • IMPROVES DIGESTION – the high fibre content of bananas helps to prevent constipation and may reduce bloating. Bananas help you to feel full longer.
    • BOOST YOUR MOOD – bananas contain an amino acid called tryptophan which facilitates the regulation of serotonin. Serotonin is known as the happy neurotransmitter that helps to prevent mood disorders like depression and anxiety.
  • PROMOTES HEALTHY SKIN, STONG BONES AND BRAIN HEALTH – Bananas are high in manganese and vitamin C which are important for collagen production vital for healthy skin, bones and cognitive function.

There are no doubts that bananas have many health benefits and are a great choice of fruit for those of you that are healthy and relatively active. However, before we go bananas for bananas they are relatively high in sugar and can spike up blood sugar levels. This can be problem for anyone who has trouble managing their blood sugar levels such as with pre-diabetes or diabetes.


Get ready for summer with this delicious healthy banana ice-cream.




4 large ripe bananas

½ cup of coconut cream

2 tbsp coconut oil

2 tsp vanilla extract

pinch sea salt

½ tsp of guar gum (optional)


  • Slice the bananas and put in a ceramic container and place in the freezer overnight.
  • In the morning, take the frozen banana slices out of the freezer and leave for five minutes to soften slightly (will make things easier on your processor).
  • Meanwhile put your coconut oil, coconut cream and vanilla in a glass and put it in a bowl of boiling water for a few minutes so it can melt together (you want it to be completely liquid before adding, no hard bits).
  • Place the banana slices and salt in a food processor and begin to blend. As it starts to turn into small crumbs, pour in your liquid coconut mixture slowly through the top of the machine, as it is still running. Finally sprinkle over the guar gum if using, and blend again until well combined. This technique ensures that you don’t get any hard specks of coconut oil or cream forming through your mix, or solid clumps of guar gum, and you’ll end up with a silky ice cream-like texture.
  • Once everything is super creamy (don’t over blend or it will start to go gooey, losing its’ genuine ice cream taste and texture), pour into a chilled container straight away and place back in the freezer.
  • If you want to eat it straight away as a soft serve style ice cream, you can. Otherwise if you prefer a firmer ice cream with actual ice cream scoops, leave it for 3-4 hours in the freezer. Alternatively, you can leave it overnight and just bring it out on the bench half an hour before serving the next day.
  • To make into sundaes, place a scoop of firm ice cream in a glass, followed by a scattering of berries, a big dollop of your favorite nut butter and a generous shaving of dark chocolate. Follow again with a second scoop, more berries, more nut butter and shaved chocolate. Enjoy your healthy ice cream goodness while the sun is shining!


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