Banana, peanut butter & chocolate smoothie
On top of being delicious, this smoothie is good for your health and lactose-free. I used almond milk—one of my favourite products at the moment.
Almond milk is a beverage made of puréed almonds and, unlike dairy milk, doesn’t contain cholesterol, has very little saturated fat, and is lactose-free. On top of that, it’s vegan and recommended as an alternative to soy milk. You can easily find it in any grocery store, and it’s available in many different flavours.
The smoothie, on top of being ideal for breakfast, will make a sensational dessert at your next summertime supper. My recipe is quick and easy to make in large batches: you can double, triple, or quadruple it in no time. Serve it in pretty Mason jars embellished with cute straw like those in the photo (I got mine at an art supply store).
- ServesYields 2 large smoothies
- Prep time5 min
- Cook time-
- FreezingFreezes well
- 1 frozen banana
- 2 tablespoons peanut butter
Replacement optionsor other nut butter
- 2 tablespoons cocoa powder
- 2 cups vanilla almond milk
- Ice cubes
- Remove the banana from the freezer a few minutes before peeling it.
- Blend all the ingredients until smooth.