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).
Or, take your banana and drizzle it with chocolate syrup. Instant dessert!
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).