When I lived in Hong Kong, there was a tiny little shop in Lan Kwai Fong that made delicious fresh juices and smoothies. Heavily pregnant and suffering from morning sickness, there wasn’t much that appealed to me food-wise until I tried one of their banana smoothies. I’ve been wanting to replicate the recipe at home ever since. Recently I had a go – and realised that the secret is not very complicated at all: frozen bananas. One of my children is not particularly great at eating breakfast, so this smoothie is a relatively quick and easy way to get some nutrition into the kids before school.
It’s also a perfect way to use up over-ripe bananas – in fact the blacker the skin the better. But it does involves just a little fore-thought as you have to freeze the bananas the night before.
- Frozen bananas, sliced
- Milk or dairy-free substitute. I really like this with almond milk.
- Maple syrup or honey (optional. I tend not to use any form of sweetener in this as it’s quite sweet already. The riper your bananas the sweeter it will be).
- Night before: slice your over-ripe bananas, place them in a freezer bag and freeze overnight or for a minimum of 12 hours.
- Combine your bananas and milk in a blender and blend on high until you’ve achieved the right consistency.
- Drink immediately. Don’t do what I did and save some in the fridge “for later”. The ingredients all separate out and look pretty disgusting.
Tip: frozen bananas have a way of expanding to make more than you think so add the milk gradually in between pulsing, until you’ve got the right consistency.
Kids’ rating: 10/10