Too Many Bananas

What do you do when you find that your surplus of bananas have ripened faster than you could eat them?

Why, make banana milkshake pops, of course!

We have been so busy around here lately, running from here to there for all of Ken’s therapy appointments, plus all the other appointments, that sometimes things, like bananas, get overlooked. When that happens, I am forced to make a decision—toss them, freeze them for later, or make something now.

Well, part of the reason we have been so busy is that our grandson will be here in one week and I want everything to be ready for his arrival. Once he gets here, we have many fun things planned, including a trip to Neskowin.

Needless to say, I am very excited.

So I decided to make the banana milkshake pops for when he gets here. And here is the recipe:

Banana Milkshake Pops

• Six overripe bananas
• One 12-ounce can fat-free evaporated milk
• Four cups low-fat milk
• One-half to one cup Splenda granulated, or to taste
• One teaspoon vanilla extract

Mash the bananas well. Beat in the other ingredients. Pour into 5-ounce Dixie cups, which are in a cake pan to keep them upright in the freezer. Place a plastic spoon in each cup and then place the whole pan in the freezer. Once they are frozen solid, cover each individual cup. Alternatively, you can cover the tray with foil or plastic wrap and then carefully insert popsicle sticks, but I happen to like the plastic spoons instead—less chance of spilling as I try to insert sticks. Freeze overnight and enjoy.

They taste just like a banana milkshake, and since they are only 5 ounces and health-consciously made, they won’t spoil my diet, like an entire milkshake would.