This banana nut smoothie recipe requires just a few ingredients, is simple to make, and is packed full of good nutrition! It is super delicious and actually tastes like a milkshake.Jump to Recipe
Do you find yourself picking up a bunch of bananas at the supermarket each week, only to have them sit on the counter until they are too ripe to eat? This literally happens to me all the time! I consider making a banana bread, but that is a lot of work. Don't get me wrong, I LOVE to bake, I just usually don't have the time to do so.
And then I began FREEZING my ripe bananas, which worked out perfectly to have on hand for smoothies. Frozen bananas give smoothies a creamy, thick texture and keep them cold, so here is no need for ice! It's simple to do, just peel them and store in a freezer safe, BPA free container.
Ingredients you will need
- Ground Flaxseed (optional)
- Almond Milk (unsweetened)
- Almond Butter
- Maple Syrup
The flaxseed is optional and gives the smoothie some added nutrition boost. You could also add hemp or chia seeds. I like to use an organic maple syrup. Avoid those made with high fructose corn syrup.
What makes this smoothie healthy?
Smoothies are a great way to improve the nutritional content of your diet, not to mention they are so easy to make! Just throw a handful of healthy ingredients into your blender, and voila. My Banana Nut Smoothie contains a whopping 11g fiber, 75mg of magnesium, and over 740mg of potassium! The addition of flaxseed adds omega 3's and lignins too, which are important for heart and brain health.
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Banana Nut Smoothie
- 1 Banana frozen
- 2 tablespoon Almond Butter
- 1 cup Almond Milk unsweetened
- 1 tablespoon Flaxseed ground (optional)
- 1 teaspoon Maple Syrup
- ½ teaspoon Cinnamon
- Blend all ingredients, until smooth.
- Garnish with cinnamon, if desired.
- Serve immediately.
- Keep frozen bananas on hand in your freezer (store in a BPA free container). They give the smoothie a nice texture and keeps it cold, so there is no need for ice.
- No flax seed on hand? No problem! You can substitute flax oil, hemp seeds or chia seeds, if desired.
- I like to use organic, pure maple syrup (avoid those with high fructose corn syrup).