The result is thick and creamy, like super healthy, delicious, raw ice cream. Frozen banana smoothies are also insanely good with peanut butter and chocolate.
Other times, I put them into muffins. I follow the recipe in How it all Vegan, combining 2 cups flour, 1/2 tsp salt, 3 tsp baking powder, 1/2 cup sugar (I like Florida Crystals), En-R-G egg replacer (equal to 2 eggs), 1/4 cup canola oil, 3/4 cup soy milk with 1 tsp apple cider vinegar added to it, and 1 1/2 cups of fruit or nuts. In this case, I added 1/2 cup chopped walnuts, 1/2 cup frozen organic blueberries, and 1/2 cup banana pieces.
After scooping the batter into a prepared cupcake/muffin tin with an ice cream scooper (I spray the little compartments with canola oil spray), I bake them at 350 degrees for about 35 minutes.I let them cool for about 5 minutes in the pan, then I take them out and let them rest a bit before eating them. They last for about 5 days, but are best straight out of the oven. Yum!