A banana smoothie certainly isn’t a complete meal, but this recipe makes a delicious, refreshing drink. It’s perfect with a crisp strawberry and spinach salad on a hot day (yes, we’re back to summer again).
The nice thing about smoothies is that they’re easy and quick to make. It’s also a good way to use up extra bananas. The bunches of bananas look so good in the store, but you get them home, eat a few, and then watch the rest turn brown if you don’t eat them quickly enough. In the winter, I make banana bread, but in the summer I really don’t want to run the oven that long.
So, I make smoothies instead. This time I just used banana, but you could add strawberries or blueberries (it will turn purply though) if you want to.
Sometimes, I take the extra bananas, peel them, and pop them in a bag in the freezer. When you want a quick smoothie, just take out a frozen banana (and reduce the ice in the recipe a bit).
More Banana Recipes and Smoothies
This lemon mango banana yogurt recipe isn’t mine, but I’ve tried it and it’s delicious. One thing, since I don’t have a food processor (only a mini-chopper), blending the frozen banana is a bit tough. So I did it the other way around (blend first, then freeze).