Happy Memorial Day weekend, y'all! Hope you're having a great, relaxing one. We spent the weekend celebrating two of our best friends who got married last night, and it was so wonderful and sweet. Now I'm planning on spending the rest of the weekend resting, baking, and gearing up for my LAST week of school!
Now about these crazy banana boats...
My shipment from Walker's this month included their delicious chocolate chip shortbread (my husband's absolute favorite). Even though these little cookies are so great on their own, when I saw this post from Shanna, I knew I wanted to incorporate the two together. OMG. So good! The "ice cream" of just a blended frozen banana and cookies tastes like a cookies & cream banana split. On top of that roasted banana... I mean, just stop.
This is the perfect Memorial Day weekend treat. Make this now!
*Walker's is happy to offer all Little Kitchie readers a discount starting today through May 30! Use the code LKDESSERT2014 to receive 20% off your entire purchase at http://us.walkersshortbread.com.
Chocolate Chip Shortbread Banana Boats (adapted from Food Loves Writing)
serves 1 (easily multiplied for however many you'd like!)
1 large peeled, frozen banana
1 large unpeeled, room-temperature banana
2-4 Walker's Chocolate Chip Shortbread cookies (plus 1 or 2 more for serving)
Preheat oven to 350 degrees F. Put frozen banana in a blender and puree until smooth. Place cookies in the blender and pulse a few times to distribute cookie crumbs. Scoop out the mixture into a bowl and transfer to the freezer.
Put the unpeeled banana on a baking sheet and bake for 15 minutes. Remove from the oven and slice down the middle vertically. Push the sides open to make a little "bowl" for the ice cream.
Scoop the frozen banana-cookie mixture on top of the banana and top with more cookie crumbs. Enjoy!