Creamy Banana Pecan Paletas

Sometimes all you want on a blistering hot day is creamy banana pecan paletas. These banana popsicles have only 3 ingredients. are vegan, super easy to make, have no refined sugar, and are so deliciously creamy you will keep coming back for more.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

This year I’m participating in #paletaweek hosted by Lola’s Cocina, which is a Mexican recipe blog. It is not vegan, but Lola has a huge selection of agua fresca and paleta recipes that are almost all vegan. There are so many possibilities with paletas, the options are endless. Paletas in Mexico are usually made with fresh fruits that are in season. The paletas themselves have tons of fruit pieces and are just the right amount of sweet. Vendors sell them on the street in small refrigerated carts, and the flavors can range from classic strawberry to the unconventional sweet corn flavor.  My absolute favorite is coconut, and in second place mango con chamoy.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

One of my favorite ice creams is butter pecan or just plain pecan. When I set out to make these paletas I wanted them to be pecan flavored, but I didn’t want to add a ton of refined sugar to them. So I decided to use bananas instead of a plant-milk. The result surpassed my expectations! The banana gives this paleta its sweetness, but at the same time the pecan flavor doesn’t get lost in the mix. The heat here in San Antonio has been pretty intense, and testing these paletas several times this week definitely made things better.

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!

The Recipe: Creamy Banana Pecan Paletas

Make sure you freeze the bananas before hand, otherwise your paletas will turn a sad grayish-brown color. Feel free to add a bit more almond milk if your blender is having trouble processing the bananas. You can also roast the pecans in the oven for a more intense pecan flavor.

 

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!
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Creamy Banana Pecan Paletas

These creamy banana pecan paletas (banana pecan popsicles) have only 3 ingredients, are vegan, and refined-sugar free!!
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Paletas

Ingredients

  • 5 Bananas, ripe, peeled, cut into rounds, and frozen overnight
  • 1/2 cup Almond milk, vanilla, unsweetened
  • 1/3 cup Chopped pecans

Preparation

  1. Freeze peeled and cut bananas overnight in a Ziploc bag.

  2. The following day place the bananas and almond milk in a blender or food processor and process until smooth.

  3. If the mixture is too thick you can add some more almond milk. 

  4. You must work quickly otherwise your bananas will start to turn brown.

  5. Pour the banana-almond milk mixture into a cold bowl. 

  6. Add half of the chopped pecans and mix well with a spatula. 
  7. Scoop the banana mixture into your popsicle molds and top with a generous sprinkle of chopped pecans.

  8. Insert popsicle sticks and freeze overnight. 

Chef's Notes

Make sure you freeze the bananas before hand, otherwise your paletas will turn a sad grayish-brown color. Feel free to add a bit more almond milk if your blender is having trouble processing the bananas. You can also roast the pecans in the oven for a more intense pecan flavor.

Jeni’s Vegan Mexican Cookbook & Roasted Poblano Hummus

Jeni from Thyme and Love has just released her book The Vegan Mexican Cookbook: Plant-Based Recipes Inspired by Mexico and I couldn’t be more excited! Jeni lived in Mexico city for a time with her husband, and she fell in love with the cuisine and it definitely shows in this book. I found Jeni online about two years ago, she was still living in Mexico at the time, and I quickly became a fan. It is exciting to find other bloggers that share your love of Mexican cuisine, especially vegan Mexican cuisine.

Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.

Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.

The book has 25 recipes, they are all quite easy to make, and all plant-based (vegan). The book also has great photography, all done by Jeni herself. My only complaint is that there aren’t more recipes! I’m looking forward to trying the kale and potato taquitos, the hibiscus tacos with guacamole, and the rice pudding popsicles. The best part is that it is only $6.99. The book is only available in electronic form. I encourage you to stop by Thyme & Love and enjoy some of her recipes, and of course to show Jeni some support by buying her book. To get 30% off of your book purchase use the code dorastable30. Thank you Jeni!

Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.

Today I am going to share with you a recipe from Jeni’s book: Roasted Poblano Hummus. The smoky flavor of the poblano pepper really pulls through in this smooth hummus, and the acidity of the lemon and lime really complements the chickpeas and tahini. It is super easy to make and a great appetizer for sharing.

Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.

 

The Recipe: Roasted Poblano Hummus

If you have never roasted your own poblano peppers before you can use canned ones, but roasted them is not complicated at all. The recipe calls for canned chickpeas, but you can cook your own if you like. If you prefer your hummus on the less lemony side I would reduce the amount of lemon and lime. Enjoy!

Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.
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Roasted Poblano Hummus

Total Time 30 minutes
Servings 2 cups
Author Jeni Hernandez

Ingredients

  • 2 Poblano Peppers
  • 1 (15 oz.) can Chickpeas, drained, rinsed
  • 2 1/2 - 3 tbsp. Tahini
  • 3 tbsp. Olive Oil
  • 1 Garlic, clove, peeled
  • 2 tbsp. Lemon, juice
  • 2 tbsp. Lime. juice
  • 3-4 tbsp. Water
  • 1/2 tsp. Sea Salt, or taste
  • 1/4 cup Toasted pine nuts for garnish, optional
  • 1 Pinch Cilantro for garnish, optional

Preparation

  1. Roast the poblano peppers on a comal or heavy skillet over medium heat. Cook until blackened, turning the chiles often. Depending on the thickness of the comal or skillet, it can take 15-20 minutes until all sides of the chiles are blackened.

  2. Once the chiles have blackened, transfer them to a plastic ziploc bag and let them steam for 15-20 minutes. Once the chiles have steamed, peel off the skin. Them cut a slit along the side of the chile and remove the seeds and veins. Roughly chop the chiles and add to a high speed blender or food processor.

  3. Add the chickpeas, tahini, olive oil, garlic, lemon juice, lime juice, water and salt to the blender or food processor. Blend until completely smooth, scraping down the sides as necessary. Add a tablespoon of water if needed.

    Roasted Poblano Hummus, the smoky flavor of the poblano pepper really pulls through in this smooth hummus, eat with corn or pita chips.
  4. Taste for seasonings.

  5. Refrigerate until ready to serve. If using toasted pine nuts to garnish, add them to the hummus just before serving. Serve with chips or assorted veggies. 

Chef's Notes

To toast the pine nuts, preheat the oven to 350F. Line a baking sheet with parchment paper and add the pine nuts. Toast for 8-10 minutes. remove from the baking sheet and transfer to a bowl until ready to serve.