Banana Milk

In case you hadn’t noticed already, I’m a great lover of snack recipes that allow me to quickly use up over ripe bananas. These recipes started with one in Feeding the Whole Family.

My husband says Banana Milk tastes like a thin milkshake without the ice creamy goodness. (He’s a master of the backhanded compliment, but I still love him.) The kids’ favorite was the Egg Noggy Banana Milk version (see the last recipe below).

1. Honey Banana Milk Recipe

1 1/2 cups milk
1 ripe or over ripe banana, peeled
1 teaspoon vanilla extract
1 teaspoon honey

Pour the milk into a blender along with the banana, vanilla, and honey. Blend until smooth. Serve.

Yield: 2 cups
Prep-time: 5 minutes

2. Malted Banana Milk Recipe

1 ripe or over ripe banana
1 1/2 cup milk
2 1/2 teaspoons malted milk powder
1 teaspoon vanilla extract

Process the banana, milk, malted milk powder, and vanilla in a blender until smooth. Serve.

Yield: 2 cups
Prep-time: 5 minutes

3. Egg Noggy Banana Milk Recipe

1 ripe or over ripe banana, peeled
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon freshly ground nutmeg

Process the banana, milk, vanilla, and nutmeg in a blender until smooth. Serve.

Yield: 2 cups
Prep-time: 5 minutes

Green Monster Smoothie

We had a bit of a situation developing at my house this morning. A ripe avocado was on its way out. I just can’t stand to see an avocado go to waste. In addition, some bananas were looking like no one was going to eat them.  All this amounted to the perfect excuse for some experimentation. Thus the Green Monster Smoothie was born.

According to Lori at Fake Food Free, bananas and avocados are a popular snack combination in Brazil. And Dani Spies whips up some mighty fine lookin’ baby food using the same ingredients.

My preschooler happily took a taste, told me it was perfect, and then didn’t touch the rest of it. Is she actually trying to be polite and make me happy???!? This makes no sense at all.

I can see this being more of a hit with the toddler-set. I enjoyed it, but it is super rich and all I could put away was about a cup. So, unless you have a crowd, you might want to halve the recipe.

 

1 ripe Haas avocado, pitted
1 ripe banana, peeled
1 1/2 cup milk (or more if you’d prefer it thinner)
1 tablespoon sugar
Small pinch salt

Place the avocado, banana, milk, sugar, and salt in a blender and process until smooth. Serve.

Note: Cut up the banana and freeze it beforehand for a snack on a hot day like Lori did.

Yield: 2 1/2 cups
Prep time: 10 minutes

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