Banana smoothie recipes are, without a doubt, THE most popular of all and it’s easy to see why.
Bananas are a nutritional goldmine: high in fiber, folate and vitamin C, and rich in potassium.
Not only that they are:
But don’t just eat them on their own, whack them into a blender for an instant energy booster. For there is no better way to use bananas than in a banana smoothie. Bananas make smoothies thick and creamy, and are often used as a thickener.
Bananas are probably THE most versatile fruit when making smoothies. They add a fresh fruit flavour to smoothies and can be paired with almost any fruit, from apples, apricots, mangos, oranges, peaches, strawberries and blueberries. They also go beautifully with nuts, peanut butter, chocolate, coffee, coconut and even pumpkin puree. You get the idea – there’s not many flavors they don’t complement.
They can be used fresh or frozen. Fresh bananas will give your smoothies a foamy, milk-like texture, whereas frozen ones will make them thick and rich with a creamy texture.
Bananas are always picked green and left to ripen, even in the tropical areas where they are grown. If they are left on the plant, the fruit splits open and the pulp develops a “cottony” texture and flavor.
As they ripen the starch in the fruit turns to sugar making the fruit sweet. The riper the fruit, the sweeter the taste.
The fact that bananas are picked green allows them to be shipped great distances, making them universally popular and readily available year round.
When buying bananas, look for fruit which is firm and a bright color, free from bruises. You can tell the ripeness of a banana by its skin color. Bananas that have green tips and practically no yellow color are still green and should be left to ripen. The best time to eat them is when the skin is speckled with brown. The flesh is mellow and the flavor fully developed.
Bananas don’t like cool temperatures. You should never place them in the refrigerator. They simply won’t ripen properly as the cold interferes with the ripening process.
If your bananas are a little on the green side, leave them to ripen at room temperature for one to three days. Bananas ripen quickly, but if you want to accelerate the ripening process, place them into a paper bag. Adding an apple to the bag will hasten the ripening process.
2 frozen bananas
¼ cup plain yogurt
1 tablespoon honey
2 tablespoons wheat germ
1 cup skim milk
Ground nutmeg, to taste
How to Make
Peel and slice the bananas and place in the blender. Add the yogurt, honey, wheat germ, milk and nutmeg.
Process or blend until smooth. Taste before serving, you may need to add more honey to make it sweeter. Sprinkle with a little nutmeg before serving.
Makes 2 cups
2 frozen bananas
1 ½ cups almond milk
¼ cup cashew butter
½ cup vanilla yogurt
2 tablespoons maple syrup
Chopped almonds to serve
How to Make
Place the bananas, almond milk, cashew butter, yogurt and maple syrup in the jug of a blender then blend until smooth and creamy.
Pour smoothie into two serving glasses and top with chopped almonds.
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