Most of my smoothie recipes include banana. Believe it or not, I do take the occasional banana break using mango, avocado, or other fruits for thickening power, but I am not going to apologize for my love of this sweet and highly accessible fruit. In fact, I am going to share my current favorite breakfast – the Soft Serve-Style Peanut Butter Banana Smoothie – which features, you guessed it, one big, sweet banana.
Why the obsession with bananas? Of course, the taste is awesome. Plus nothing naturally thickens and sweetens a healthy dairy-free smoothie/shake like frozen, ripe banana chunks. But my love runs deeper than mere aesthetics.
My whole life I have had a problem with severe calf cramps. Mid-stride during soccer matches (as a child and adult) they would suddenly seize leaving me frozen and writhing in pain. I frequently awoke in the middle of the night with extreme cramping (yes, my poor husband has been startled awake by my sudden outbursts on many occasions). But about five years ago I started my smoothie habit, eating at least one large banana every day. And what do you know, those calf cramps vanished. I mean *poof* – for good. The only time they have returned is mid-winter one year when I took a banana hiatus.
Special Diet Notes: Peanut Butter Banana Smoothie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, vegan, plant-based, and vegetarian.
- 1-2 frozen ripe banana, cut into chunks
- 1-2 tablespoons creamy all natural peanut butter
- ¾ - 1½ cup dairy-free milk
- ⅛ to ¼ teaspoon ground cinnamon
- Sweetener to taste, optional
- Place the frozen banana, pb, and ¾ cup of milk alternative in your blender.
- If you have a powerful blender, whiz away. If yours isn't high powered, pulse to break up the ingredients, and then blend.
- If it is too thick, add milk alternative a little at a time until it blends well and reaches your desired consistency.
- Add in cinnamon and optional sweetener. Blend to mix.