Banana Breakfast Smoothie
Roast the bananas ahead of time and store in a zip-top bag in the freezer. Roasted ripe bananas, wheat germ, walnuts, and bakery spices give this smoothie the look and flavor of speckled banana bread. If you don't have time to roast and freeze bananas, simply use very ripe bananas.
Yield: 3 servings (serving size: 1 cup)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Other:
8 Hours
Nutritional Information
Amount per serving
- Calories: 216
- Fat: 2.7g
- Saturated fat: 0.5g
- Protein: 7.1g
- Carbohydrate: 44.9g
- Cholesterol: 2mg
- Iron: 0.9mg
- Sodium: 65mg
- Calories from fat: 11%
- Fiber: 2.8g
- Calcium: 169mg
Ingredients
- 2 ripe bananas, unpeeled
- 3/4 cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 2 tablespoons toasted wheat germ
- 1 tablespoon chopped walnuts
- 3 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Preparation
- Preheat oven to 350°.
- Place bananas on a baking sheet. Bake at 350° for 30 minutes; cool and peel. Place banana in a heavy-duty zip-top plastic bag. Freeze at least 8 hours.
- Place frozen banana, milk, and remaining ingredients in a blender; process until smooth. Serve immediately.
Banana Breakfast Smoothie Recipe at a Glance
- COURSE: Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Kid-Friendly, Family
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender
- OCCASION: Summer
- PUBLICATION: Oxmoor House
More Recipes for Beverages, Nonalcoholic
-
Banana Breakfast Smoothie
Oxmoor House -
Strawberry-Guava Smoothie
Oxmoor House -
Berry-Kale Smoothie
Health
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy