Vegan, no-added sugar, no protein powders, kale, spinach, etc.
165 g super-ripe banana
100 ml unsweetened soymilk
10 g peanut flour or peanut butter or other nut/seed butter
3 ml vanilla extract
Cinnamon and other spices to taste (I add cardamom and cayenne)
Directions: Throw everything into a blender and blend until smooth.
Notes and tips:
- Soymilk: try Edensoy or Westsoy plain, unsweetened soymilks. They’re high in protein but made with nothing but water and beans. No gums, sugar, etc. Both are shelf-stable and sold in aseptic packs.
- Make your own soymilk: I use a nutmilk maker. It’s fantastic. Cheap. Easy. (ChefWave is the brand I have but there are plenty of others.)
- Peanut flour: I started using peanut flour in my banana smoothie as a way to keep calories lower but still have big peanut flavor. I get mine from nuts.com. It’s just defatted, ground peanuts. Peanut butter, however, is really amazing in this instead.
- Buy extra bananas: If you can find the “red-band” bananas, which are the overripe ones your grocery store may sell, try those. Be forewarned, however, that sometimes the red-band bananas are just beaten up rather than super ripe. We buy them when we find them and if we have a glut of overripe bananas, we peel and put them in a Ziploc bag in the freezer. Other option: buy extra bananas when you go to the grocery store or Costco and just plan to let them sit around until they look gross. That’s when they’re perfect.
Have other fruit? See the vegan, additive-free, no-added-sugar smoothie recipe for everything that isn’t a banana here:
