Peanut Butter Banana Smoothie

I’m sorry it’s been so long since my last post. The end of our summer is here and we’ve been traveling the past two weeks, first to Yellowstone for a couple of days and then to Washington to visit my family. I’m not gonna lie, when I’m visiting with my family, the last thing I want to do is spend time on the computer, and so I don’t. But, we did make and eat lots of good food during my visit and now that my two oldest are back in school full-time and we’re back to a routine, I should be able to handle my weekly posts again and share some of these recipes.

One afternoon on our trip, we took a ferry to an island. There was this cute ‘green’ cafe on the island that stopped at(i’m sure we overwhelmed this little cafe with our party of 12, and 7 of which were children). We got smoothies for all the kids. There was this one called Nuts and Nanas that I loved! So when we got home later that evening, I  did some experimenting and came up with a pretty good copy cat. Here are the ingredients:  milk(rice, almond, soy or cow are all good), natural peanut butter, ground flax, vanilla and frozen or fresh bananas(with ice).

I freeze my bananas by breaking them into thirds, placing them on a cookie sheet and sticking them in the freezer for an hour or more. Once they’re frozen I go ahead and transfer them to a ziploc bag for longer storage and write the date on the bag with a sharpie. I don’t just dump them all in a ziploc from the beginning because then they really clump and stick together and it’s hard and time consuming to get them unstuck. Whenever stores have the marked down really ripe bananas, I’ll get four or five bunches and freeze them. Now that your banana is cut into thirds, when you make this smoothie, you can just pull out 4-6 chunks(1-2 bananas), depending how sweet you want it.

Typically I use about 12 oz almond milk, 2 bananas(6 frozen chunks), 1/4 c natural peanut butter, 2 Tbsp ground flax and 1 tsp vanilla. When I’m making it for my husband, I’ll  also add a scoop or two of vanilla or chocolate protein powder. If you’re using fresh bananas, you’ll also want to add about a cup of ice.  Just stick all your ingredients in a high power blender and blend until smooth.  I’ve had this for lunch the past couple of days. I love smoothies as meal replacements, especially in the heat of the summer; so light and refreshing!

THE RECIPE:

Nuts and Nanas Smoothie

12 oz  milk (almond, rice, soy, cow etc)
2 fresh or frozen bananas (freeze in thirds)
1/4 c natural peanut butter (can increase to 1/2 c for a thicker, creamier consistency)
2 Tbsp ground flax
1 tsp vanilla extract
optional: 1 scoop vanilla or chocolate protein powder
*1 cup ice if you’re using fresh bananas

Place ingredients in blender in order listed and blend until smooth.

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5 Comments

Filed under Breakfast, Lunch, Smoothies, Snacks/Sides/Appetizers, vegan

5 responses to “Peanut Butter Banana Smoothie

  1. I make a smoothie like this all the time. However I have to say I always add some raw coco to it. I like mine chocolate. Then if the coco makes it to bitter for your taste (I like it without a sweetner, the bannas are enough) you can add some agave nectar.Yum.

    (your pic with the Kirkland rice milk made me miss Costco so much by the way! No costco where I am at.)

    • No Costco!? I can’t even imagine! 🙂 And I bet coco would taste great, though I’ve personally been off chocolate for nearly 10 years now so I’ll just have to trust you that it’s good. Sometimes I’ll add a little vanilla extract as well which gives it a lovely flavor.

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