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.

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 35 mins
Yield:
3 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

216 calories; fat 2.7g; saturated fat 0.5g; protein 7.1g; carbohydrates 44.9g; cholesterol 2mg; iron 0.9mg; sodium 65mg; calories from fat 11%; fiber 2.8g; calcium 169mg.
Advertisement
Advertisement