Lemon Raspberry "Nice" Cream

I know most people have been making “Nice” Cream for awhile now but I really think it’s too good not to share. This fresh combination or lemon and raspberry adds a brightness to your traditional banana flavour.


Ok so this is one of those recipes that I know a ton of you have probably already made. I started blending up all sorts of fruit a few years ago and while you get some really nice sorbet type deserts with frozen berries you really can’t beat bananas when it comes to that traditional ice cream texture and flavour.

Now, what I really wanted to do was cherry “nice” cream but I was seriously delusional in thinking that I could just waltz over to the grocery store and find fresh cherries. I figured it’s LA, can’t you find every fruit and vegetable at any time of the year? Well, apparently not, but what they did have were tons of beautiful raspberries so I guess some times we have to make concessions right!

So since my cherry idea was out the window I had to switch gears so in waltzed lemon (not sure where all this waltzing is coming from today but hey, let’s just go with it). I think that lemon and raspberry go really nice together because they both have a level or sweet and tart that in my mind just work. And thankfully, today was not a recipe fail day, this one worked out perfectly, maybe even better than the cherry would have.

So I guess you could say the moral of the story is on those days that you have to change gears just go with it and you may be pleasantly surprised or even discover a new favourite!


prep time 2 minutes

blend time 3 hour

total time 5 minutes

servings 4


4 frozen bananas

1 tbsp lemon extract

1 tsp white vanilla

1 cup raspberries


In a food processor or Vitamix place frozen bananas and blend until smooth and no chunks remain. Add in lemon extract, vanilla and raspberries then blend for 1 minute until smooth. Serve immediately or store in a plastic container in the freezer.


Caramelized Banana Muffins

A sweet twist on your traditional banana muffin. By caramelizing your bananas you end up with a sweet burst of flavor that is perfect for a special treat or really any day of the week!


So everyone loves muffins but I don’t know about you, but I find that my muffins at home are just never quite as good as the muffins you get at a bakery. I think it’s because my muffins never pop up quite as much and don’t have that delicious crunchy top - that is until now!

I have done quite a bit of research as to how to get this nice crunch top and I’m happy to say that with these muffins, I have cracked the code! They key for these ones is to fill your muffin cups nice and full, bake for 5 minutes at a high temperate, then reduce the heat - easy as can be!

So now banana muffins are such a classic and one of those muffins that most people tend to fall back on, but this one twists things up a little bit. This one is great when you want a banana muffin but you don’t have any overly ripe bananas, or you just want to make something a little bit different and extra special. For me, bananas cooked with a little butter and brown sugar are one of the most nostalgic flavors. When I was young one of my favorite treats was vanilla ice cream with warm bananas. My mom would cut a banana in half, put a little butter then sprinkle with brown sugar and microwave. Not sure where this delightful treat came from but it is seriously so delicious!

So go ahead and switch things up this weekend and make a batch of these, I promise you won’t be disappointed.


prep time 15 minutes

cook time 25 minutes

total time 40 minutes

servings 12


2 bananas

1/4 cup butter + 2 tbsp

2 tbsp brown sugar

1 cup white sugar

1/4 cup oil

3 tsp vanilla

2 eggs

3 cups flour

4 tsp baking powder

1/2 tsp salt

1 cup buttermilk


Preheat oven to 425. In a small saucepan melt 2 tbsp of butter then add in chopped bananas (slice in 1/2 inch slices then into 4 pieces). Sprinkle with brown sugar and sauté for 5 minutes until bananas are soft and caramelized.

In a large bowl combine sugar, oil, melted butter, vanilla and eggs then set aside. In a small bowl combine flour baking powder and salt.

To your liquid mixture add in 1/2 of the flour and half of the buttermilk. Stir until well combined then add in remaining flour and milk. Stir until just combined then add in 3/4 of your caramelized bananas. Divide between 12 paper-lined muffin tins then top with remaining bananas.

Bake for 5 minutes at 425 then reduce heat to 375 and bake another 20 minutes or until browned. Allow to cool on a cooling rack.


Mini Baked Banana Donuts

Sometimes you just need to kick your typical banana muffin up a notch and turn them into donuts!


So I have a certain nephew that just might be obsessed with banana chocolate chip muffins. So much so, that he even volunteers to help make them, or perhaps he’s volunteering to sample, one can never quite be sure.

But regardless, he is a fan, and as you can imagine, the more chocolate chips the better. So while I was visiting this 4 year old I figured perhaps I would see if I could make him forget all about the chocolate chips with these mini banana donuts. These little guys are baked not fried, which really doesn’t make them much worse for you than any old muffin you would have for breakfast.

Now, if you don’t have a donut pan don’t fret. You can make one with some tinfoil and a muffin tin. I hit up youtube and now I guess I don’t really need to buy that donut pan that is in my amazon shopping cart.

I need to warn you, these muffins are dense and similar to the consistency of a muffin. So if your looking for something light and airy, this one is not for you and you should probably just head to Crispy Cream.

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prep time 20 minutes

cook time 12-15 minutes

total time 35 minutes

servings 10 mini donuts

Donut Ingredients

1 cup flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp cinnamon + more to garnish

1/2 tsp salt

1/4 milk

1 ripe banana

1 egg - well beaten

1 tsp vanilla

1 tbsp melted butter

cooking spray


Preheat oven to 325. In a large bowl combine flour, sugar, baking powder, cinnamon and salt. In a small bowl mix together milk, mashed banana, egg, vanilla and butter. Make a well in the centre of your dry ingredients and pour your wet ingredients into the well. Stir until everything is combined. Spray donut pan or your tinfoil with cooking spray. Using either a piping bag or a spoon fill donut pans with batter. Bake 10-15 minutes or until donuts feel firm to the touch.

Icing Ingredients

1 cup icing sugar

1 tsp vanilla

1 1/2 tbsp cream


While donuts are baking combine icing sugar, vanilla and cream and stir well until it is smooth and no lumps remain. Once donut are firm to the touch remove from oven and place on a cooling rack. Allow to cool slightly before removing from the pan or tinfoil. Once mostly cooled dip each donut in the glaze allowing a small amount to run down the sides of the donuts. Sprinkle lightly with cinnamon and serve immediately.