(Guest post by The Boyfriend)
Julie and I have been on a smoothie kick lately.
Virtually every summer, I rediscover at least one favorite recipe. It’s usually an old reliable standby that, for any number of reasons, dropped off the radar for a few years. Last year, it was bourbon slushes. (Hmm…I need to make a batch of those. It’s supposed to be really hot this week…)
This summer, it’s the peanut-banana smoothie.
Between Julie’s kitchen and mine, we own at least one of most of the kitchen appliances and gadgets ever invented, including several duplicates…toasters, food processors, KitchenAid mixers. Oddly enough, however, we have been a blender-less couple. On a recent trip to Costco, we decided to splurge on a new blender. (I think this means that we are now officially going steady.)
I actually had this smoothie in mind when we bought the blender. It’s a recipe that I clipped out of Bon Appetit about twenty years ago. In those days, it seemed that every recipe that I wanted to try from BA called for some exotic, hard-to-find ingredient. This one caught my eye because it sounded delicious and because I had most of the ingredients on hand.
It’s the perfect solution for what to do with those almost-too-ripe bananas (assuming one doesn’t have time to make banana bread).
When bananas are really ripe, slice two of them into a baggie or freezer container, and toss them in the freezer. (The bananas keep beautifully in the freezer for two weeks or longer.) To make the smoothie, pour two cups of milk (whole or skim) Ed. note: we never have whole milk in our apartments. into the blender, along with the bananas, five packets of Splenda or other artificial sweetener (or a quarter-cup of sugar), a third of a cup of peanut butter Ed. Note: since these photographs were taken, I’ve convinced him that peanut butter need not be anything more than peanuts and salt; Kroger’s brand of natural peanut butter is pretty great, and a splash of vanilla or banana extract. Blend until smooth.
This is one of those great recipes that can easily be adjusted to one’s own tastes. It’s also no trouble to cut the recipe in half. Since the bananas are already frozen, there’s no need for ice. Although it’s not a particularly low-cal concoction, it’s very filling and will stay with you for most of the morning. Ed note: It’s approximately 350 calories for half of the recipe, according to Sparkpeople. Not bad, considering I’m full of smoothie until past noon, causing me to eat less during the day.
We’ve been experimenting with other smoothies as well because they are the perfect on-the-go breakfast.
Do you have any favorite smoothie recipes to share?