Chocolate-banana Treat: In the summer, I like to keep a good supply of speckled or browned overripe bananas in the freezer. When they start to fade, I peel them, wrap them in waxed paper and stack them in a zip-top bag.

  • Place 4 frozen bananas in a blender
  • Add 2 tablespoons of unsweetened cocoa powder
  • Add 1/2 teaspoon of vanilla
  • Add 1 tablespoon of agave nectar (or 1 Tablespoon of maple syrup)

Blend until smooth. Pour equal portions into 4 separate small juice glasses and freeze for about 2 Hours. Garnish with fresh strawberry atop each glass and serve.