This healthy and delicious Banana Marshmallow Dessert is low-calorie, fat-free and low-sugar. It’s super-easy to make and it’s also paleo, gluten-free and all-natural! You can devour it for breakfast, snack or dessert and have no guilt about it!Happy Sunday, Friends!
Oh, and I just can’t wait to share this dessert recipe with you! Actually this dessert came as one of those “surprise wins” that happen to me in my kitchen sometimes (when I feel creative and start experimenting by mixing something yummy with something else and it actually WORKS!) 😺It’s just… my last “experiment” that I was going to be so proud sharing with you on the past St. Patty’s Day 🍀didn’t work at all! 😔 (I was going to make a healthy matcha mousse, and I was going to add some whipped coconut milk to my Marshmallow Dessert (which came our pretty yummy-good, by the way:) ) and stabilize all that with the gelatin. But… guess what? I totally failed! I think that it’s because the fat in the coconut milk instantly deflated my meringue as soon as I mixed the two together. What came out was… tasty, but Super-Messy! (and with that – not that “photogenic”:) )So this time… It began with what I call a “Terrible-Horrible Over-ripened Banana Overload” 🍌🍌🍌🍌in my kitchen. But I wasn’t in the mood to make yet another Banana Bread (or even my favorite Healthy Banana Brownies or my Banana Blondies, because I just wasn’t in the mood to bake at all – I was too tired 🙂 )
So I decided… let me just try making this… What’s the worst that’ll happen? I’ll end up with a messy banana jelly that may not end up being shared if it doesn’t look like anything, but it’ll still be yummy enough to be eaten and by cooking the bananas I’ll be able to save them from being tossed… 🍥 And this is how it all happened! I cooked my bananas and I whipped my egg whites. I added some gelatin to the cooked bananas and it quickly dissolved in the hot puree without me having to bother about heating it up separately to dissolve it. Then I blended the bananas with the gelatin to make the mixture smooth and airy hoping that maybe, just MAYBE it’ll help me incorporate it into my meringue without deflating it…
And… Guess what happened next?! When I began adding the banana “pudding” to my meringue… Not only it didn’t deflate. The mixture began to actually grow in volume as it was being Beautifully whipped into some of the Yummiest, most Indulgent desserts that I’ve ever tasted!No, Seriously, though! It tastes SOOO GOOOD, guys! I think it’s because… well, the Marshmallow Dessert was already very yummy! But since I didn’t add as much sugar (it’s actually very little sugar compared to what’s added to a regular Meringue Frosting) – the Marshmallow Dessert comes out super-light and airy (as supposed to the frosting that comes out creamy and thick).But when you add the bananas to the mix and whip it all together… That made my regular Marshmallow Dessert so much thicker and extra-flavorful, and… how can I best describe it? Full of substance! Almost as if it was the whipped cream & sugar-based mousse (one of those that most mousse cakes are made with)!🍰 I eat some of my mousse right after it was just whipped (I couldn’t resist and was more than happy to taste the result!) and then in the morning for breakfast when it became solid like a real marshmallow! I ate literally to the point when I felt that I couldn’t eat ANY MORE because it comes out HUGE… But considering that one serving of it is only 114 calories (made with erythritol, my favorite natural sugar substitute) and 163 calories if it’s made with the real sugar… there couln’t possibly be any guilt involved! Oh, and another bonus of adding the bananas to the Marshmallow Dessert is that the bananas are naturally sweet! And so you’ll need VERY LITTLE sugar or erythritol to make this dessert taste Super-Sweet! (Actually… the main reason for adding the sugar to it is to help the egg whites whip into the thick meringue.) 🍨 So… Will waking up to this guilt-free, super-delicious dessert make your Monday morning sound a little bit sweeter? 🙂 I so hope that it will! 🙂
Peel the bananas and break them into chunks. Bring the bananas to boil in a saucepan with a few tablespoons of water (to prevent them from sticking to the pan's bottom at first) over a medium heat. Let them boil for a few minutes until they are completely cooked through.
In a small dish add 2 tbsp of cool water to the gelatin and stir until all the gelatin is wet. Add the gelatin to the bananas right after you turn off the heat under the pan. Stir to incorporate the melting gelatin in the bananas. Add the vanilla extract and stir it in, too.
Pour the mixture in a blender and blend it until it's nice and smooth. Set the mixture aside to cool down.
While the bananas are cooling down begin whipping the egg whites with the cream of tartar. When they forth a bit add the sugar or the erythritol and keep whipping until the meringue is stiff.
With the mixer still running begin adding the banana mixture to the meringue, a tablespoon at a time. Once all the mixture is keep whipping for a few more minutes. The mixture will grow in volume as it's being whipped.
Pour your whipped dessert into the serving bowls and devour right away or stick it in the fridge to harden up and enjoy it within the next 1-3 days!