Recipe: Banana Bread Smoothie

(Image credit: Jerrelle Guy)

No matter how much you love turkey, mashed potatoes, and the seemingly endless stream of pies that come with the holiday season, there are times your body craves a break from the indulgence in favor of something truly nourishing. Smoothies to the rescue.

Whether it’s the morning after Thanksgiving or any other day of the week, this smoothie full of bananas, dates, and cashews is a welcome respite from rich holiday fare.

Choose Your Milk

When making this smoothie yours, choose the milk you prefer for the base liquid. There’s no right or wrong choice here. I prefer whole milk for the richness, although 2% and non-dairy milks also make for a creamy, flavorful smoothie.

More important than type of milk is using the correct quantity of liquid to ensure you blend up a smoothie with a thick and drinkable consistency.

Banana Bread Smoothie

Serves 2

2 cups milk (whole, 2%, almond, cashew, soy, or coconut)
2 pitted dried dates
2 medium bananas, cut into chunks and frozen
1/2 cup raw cashews, soaked in water overnight
1/4 cup almond butter
2 tablespoons ground flaxseed
1/4 teaspoon ground cinnamon
Pinch kosher salt

Combine all the ingredients in a blender and process until smooth. Divide between 2 glasses. Sprinkle with extra cinnamon and serve immediately.

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