A super-sweet, supernutritious smoothie that’s also packed with vitamins and minerals is one of the key ingredients in a superfood superfood that you’ll want to make regularly.
We’re going to talk about how to make superfoods smoothies, including banana smoothies and fruit smoothies.
Here’s how to get started.
Banana Smoothie Ingredients 1 cup (180g) bananas 1 cup raw cashews 1/2 cup coconut milk 1 tsp vanilla extract 1/4 tsp salt 1/3 cup (60g) shredded coconut 1 banana (any size) 1/8 cup (50g) frozen banana peels (about a pound) 1 cup frozen strawberries (about 8-10 ounces) 1 banana, cut into 1/16 inch pieces 1 banana stalk, peeled, cut in half 1 cup banana chunks (about 12-14 ounces) 2 cups raw cashew butter (about 3 tablespoons) 1 1/1 tsp vanilla Extract 1/5 tsp salt 2 tbsp coconut sugar (about 1/6 cup) 1 tbsp vanilla extract 2 tbsp shredded coconut 2 cups frozen bananas, cut by the banana leaf into 1 1 1⁄2 inch pieces 3 tbsp fresh pineapple juice (about 2 tbsp) 1-2 bananas (optional) (or frozen bananas) Instructions Place the bananas in a medium saucepan.
Bring to a boil, then lower the heat and simmer for 5 minutes.
Remove from heat and add the coconut milk, vanilla, and salt.
Simmer for 15 minutes.
(If you’re not sure what coconut milk is, here’s what it is.)
Add the bananas to the saucepan and cook, stirring, until the bananas are soft.
(You may want to wait until the banana skins have released their moisture to make sure they don’t overcook.)
Add in the coconut sugar, vanilla extract, shredded coconut, banana chunks, and strawberries and stir to combine.
Remove the pan from heat.
(This is optional, but it’ll help keep the bananas from sticking.)
In a medium bowl, combine the banana chunks and banana peel into a bowl.
Spread the bananas mixture into a 1-quart (about 16-ounce) serving bowl.
Place 1/32-inch (1cm) strips of the banana stalk on top of the mixture.
(Make sure the stalk is in the middle of the bananas, not in the center.)
Cover the bowl with plastic wrap.
Place the bowl in the fridge to chill.
(There will be no frozen bananas in the freezer, so this step is optional.)
Place the sliced banana pieces on a cutting board or a wire rack and transfer to the fridge.
(A wire rack helps keep the bowl cool and allows the bananas more room to breathe.)
When the bananas have chilled, remove the bowl from the fridge and peel the banana skin.
(It’s okay if you’re just going to use a knife to remove the skin, but we’ll get to that in a minute.)
Cut the bananas into 1⁋-inch chunks.
Place slices of banana on a sheet pan and spread with coconut butter.
(We’ll talk about the best banana butter in a moment.)
Put the banana pieces into a medium-sized bowl, and mix the banana butter and the bananas.
Place in the refrigerator to chill for 30 minutes.
In a large bowl, stir together the strawberries and banana chunks.
(These are optional, and we won’t be using them.)
Add to the bowl and mix well.
Place on the baking sheet lined with parchment paper.
Spread evenly with the coconut butter mixture.
Place into a preheated 350°F (190°C) oven and bake for 12-15 minutes, or until the bottoms of the pineapple halves are golden brown and the fruit is soft to the touch.
(Remove from the pan, remove from the parchment, and use a spatula to gently remove the banana peel.)
Once cool, remove all the banana and pineapple pieces from the bowl.
(They’re very fine and should fall off easily.)
To make the smoothie, combine all of the ingredients together.
(Note: If you want the bananas and pineapple chunks to stay fresh, put them in the bowl at room temperature and leave it there for at least 15 minutes.)
Serve warm with fresh strawberries.
Banana Fruit Smoothie Recipe Makes 2 servings Banana Smoothies 1 cup(180g)-Raw Cashews (or other organic, unrefined cashews) 1 medium banana 1 cup cashews, shredded (about 15 ounces) (about half a banana) 1 large banana, chopped into 1-inch pieces (about 6-8 ounces) 3 tbsp (50ml) coconut sugar 1 tbsp (30ml) vanilla extract (about 4 tbsp) crushed coconut (about 5 tbsp) banana chunks 1 banana leaf, peeled (about 14 ounces) sliced (about 10 ounces) pineapple chunks (1/8