Happy Saturday to all of my beautiful friends! I have had a busy couple weeks and took a little break from writing, but I am back and have a lot of fun things to share! It is Saturday and the sun has started shining where I live! I can’t wait for spring and the warm weather to be outside all the time! After the year we have all had with being cooped up, I am sure if you live in a colder weather climate that you feel the same way. I have cut out coffee lately with Arbonne energy fizz sticks during the week because I have been trying to limit my coffee intake, but I still have to splurge on the weekend with a little treat. Banana is my favorite flavor and I decided to create a banana split cupcake latte for the weekend. Let’s jump into the recipe!
The first thing I do is make 2 shots of espresso and put it in the freezer to chill. Then I grabbed a pack of almonds and crushed them for the toppings.
I grabbed one banana and mashed it up with a fork.
Add the mashed banana to a measuring up.
Add 8 oz of heavy whipping cream to the measuring cup with the bananas.
Froth the mixture together until it reaches a thicker, creamy consistency. There will be some small chunks of bananas still in there.
Add 2 to 3 pumps of Torani cupcake syrup to your glass.
Add your espresso to the glass and line the glass with some chocolate syrup.
Add ice to your glass.
Add your frothed mixture to the espresso and mix together.
Top with whipped cream, chocolate syrup, and crushed alomonds on top.
I hope you guys enjoy this recipe if you try it! I love banana splits and this coffee is really yummy and has such a great flavor to it!
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xoxo, Bri
Kind words are like honey sweet to the soul. Proverbs 16:24
Brianna Santoro 