navigate here This is one of my favorite items for breakfast, lunch, snack or dessert (pretty much anytime of the day)! This was the first “ice cream” we ever gave our son and boy did he love it! At four years old, he now knows what real ice cream is all about, but still loves this smoothie. In fact, when I make it, its rare I get to finish my own. He tends to suck his down, then come for mine. If I’m making this for breakfast while he is at school, I freeze some into a popsicle mold for him to enjoy after school or for dessert.
We prefer to use unsweetened vanilla almond milk in our smoothies. It provides a nice hint of sweetness with the vanilla flavor and only 30 calories per serving. The ripe frozen bananas and peanut butter will give it just enough sweetness to satisfy your sweet tooth without feeling overly indulgent if enjoying for breakfast (like I am right now). I have also made this smoothie subbing 1/2 cup of the almond milk for 1/2 cup leftover brewed coffee when I’m not sharing with our son.
If you are like us, you tend to have at least 1-2 bananas get too ripe on your counter each week. Don’t throw them out! Cut it up and pop into a freezer bag to save for this delicious treat. I keep a freezer bag stocked with frozen bananas at all times and just continue adding to the same bag. When I’m getting low, I just use the rest of them in my smoothie, toss the bag and start over. I freeze the leftovers into popsicle trays to enjoy later.
- Approximately 2 frozen bananas cut up
- 1 1/2 c unsweetened vanilla almond milk (or milk of choice)
- 1 T unsweetened cocoa powder
- 1 T creamy peanut butter (our favorite is Simple Truth from Kroger)
- 1. Place all ingredients in a blender.
- 2. Blend until smooth and enjoy!