ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana Breakfast Smoothie

Prep time 5 mins
Cook time 30 mins
Other time 8 hrs
Yield 3 servings (serving size: 1 cup)
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.

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

Nutrition Information

  • calories 216
  • fat 2.7 g
  • satfat 0.5 g
  • protein 7.1 g
  • carbohydrate 44.9 g
  • cholesterol 2 mg
  • iron 0.9 mg
  • sodium 65 mg
  • caloriesfromfat 11 %
  • fiber 2.8 g
  • calcium 169 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Place frozen banana, milk, and remaining ingredients in a blender; process until smooth. Serve immediately.

Oxmoor House Healthy Eating Collection