By Mandy Froelich / Life in Bloom

Hey, friends.

Did you know? According to this source (and quite a few scientists) bananas are the top food for human consumption. Not only are they delicious, but they are also nutritious (tons of fiber, Vitamin K, enzymes, amino acids). 

The banana is also the ONLY fruit to continue ripening after it has been picked. This is ideal nutritionally. What better way to celebrate the banana than with a live food and vegan banana feast? 

One of my favorite things about Costa Rica is that bananas are so affordable. You can buy an entire (bushel? Ram?) and it’s about $5-6 dollars. That’s about 150-200 bananas for pennies each.

When they ripen, there are so many things you can do with them! I’m going to show you what we did (and how to re-create it) to have a beautiful breakfast yourself!

How to Make Banana Pancakes

Preparation Time: 15 minutes + 6-8 dehydration time

Seving Size: 3-4

Basically, you can follow this Banana Crepe recipe, or keep them low-fat which I did for optimal food combining. (Fruit + Fat = no bueno for digestion).



  • 5 Bananas
  • Dash of Cinnamon, Vanilla
  • (Optional): 1/4 Cup Organic, un-sweetened Coconut Flakes


1) Blend in a high-speed blender with just a dash of water to blend.
2) Pour onto Teflex or Parchment paper sheets on a dehydrator tray the diameter you’d like your cakes. They will flatten considerably.

3) Dehydrate for 10-12 hours, leave them on the sheets so they still retain some moisture.
(Optional): You can also add chunks of bananas in your cakes (like I did – see above) for more texture!
How to Make Banana Ice Cream

Preparation Time: 5 minutes

Serving Size: 1-2


  • 4-5 frozen bananas
  • 1/4 tsp vanilla extract or powder
  • Dash of water or almond milk



  1. Either using a high-speed blender with a tamper or a slow, masticating juicer, blend or juice your ingredients.
  2. Mix well with a spoon. Serve and enjoy!

Chocolate Sauce

Preparation Time: 5 minutes

Serving Size: 4-5


  • 1/4 Cup coconut oil, melted
  • 1/3 Cup Carob or Cacao Powder
  • 1/2 tsp Vanilla
  • Dash of Cinnamon
  • 1/4 Cup Raw Honey


  1. Whisk all ingredients by hand. Pour over banana ice cream.
  2. Store in an air-tight jar in the fridge for up to 2 weeks. 

We also made… Orange-Mango Juice, Mango-Celery Chutney (which I can’t share because it’s for our recipe book!), and had sliced fruit to pour on top. brunch5
Yes, we played Jack Johnson’s “Banana Pancakes,” blissed out in the sun, and enjoyed our fruity breakfast!