See more
Banana Breakfast Smoothie

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.

Oxmoor House JANUARY 2005

  • Yield: 3 servings (serving size: 1 cup)
  • Cook time: 30 Minutes
  • Prep time: 5 Minutes
  • Other: 8 Hours


  • 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


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.

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

Go to Full Version of

Banana Breakfast Smoothie Recipe