There are were three overly-ripe bananas in my kitchen, and I meant to peel them and give them to the boys this morning at breakfast (if they don’t see the brown patches on the skin, they won’t balk), and I forgot. Seeing them this evening made me think of what I would normally do with very ripe bananas … make banana pudding!

Bananas, unfortunately, are extremely high in carbohydrates. I still occasionally eat fruit, but I haven’t had a banana since I began my low-carb, low-cal eating plan in April. Bananas – like their fellow high-carb buddies carrots & tomatoes – were never a “gotta-have” food for me, anyway. Tonight, though, I craved banana pudding something fierce! I went back through my food log for the day and realized that I’d had very few carbs – under 15, if my calculations were accurate. I decided to splurge and make a mock banana pudding for myself.

It turned out to be more like a banana shake, but it was scrumptious. I put one very ripe banana, 1/4 c. sugar-free vanilla coffee creamer (I was out of Almond Breeze) and about a cup of crushed ice in the blender. I sipped it and munched on one serving (about 6 cookies) of Nilla Wafers.

Between the cookies and the banana, it was definitely more carbs than my daily allotment, but I figured that as far as splurges go, I did pretty well. It satisfied my craving for banana pudding, and I didn’t go overboard.