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Strawberry-banana puree is two ingredients and five minutes: ripe bananas and hulled strawberries whirred until silken, then chilled. It works as a paleo dessert, a breakfast side, or a topping for coconut cream. The trick is bananas that are ripe but not spotty.
Pro Tips
- Use bananas that are ripe but not spotty. They keep the puree sweet without turning it gluey or brown.
- Puree until completely smooth. A full minute in the processor gives the silkiest texture.
- Chill the puree for thirty minutes so the flavors settle and it thickens slightly.
- Spoon it over fresh berries with whipped coconut cream for an easy layered dessert.
- Pour leftovers into popsicle molds, or churn them for a quick fruit soft-serve.
Frequently Asked Questions
Can I use frozen fruit?
Yes, and the puree will be thicker, closer to soft-serve. Let it thaw slightly before processing or add a splash of water to help the blades catch.
How long does strawberry-banana puree keep?
Refrigerate it in a covered jar for up to 2 days. Press plastic wrap onto the surface if you want to keep it from browning.
Is this puree paleo?
Completely. It is just fruit, nothing else: no dairy, no added sugar, and it suits a paleo or vegan table.
What can I do with leftovers?
Freeze the puree in popsicle molds for a frozen treat, or use it as a naturally sweet sauce over pancakes or a bowl of coconut cream.
Recipe Card
Ingredients
Method
- Combine fruits in a food processor and puree until smooth.
- Chill for thirty minutes.
