Peanut Butter Banana Smoothie

Who wants milkshakes for breakfast?



It's the end of January, it's cold, it's dark, we're not at the beach, and we have got to do what we can to make it better.  And milkshakes for breakfast? That's just what the doctor ordered. Especially when the "milk"shakes are made from nothing but three innocent ingredients:



Don't be scared. That's just what bananas look like after they've been in the freezer for a bit. I always have several bananas hanging out in the freezer. Mostly, I like to use them for banana bread or muffins, but I'm still working the New Year's Resolution angle, and I've made birthday cakes for two different friends in the last 10 days, so there are no muffins on the horizon for this chickie. But now frozen bananas have a more virtuous destiny.  Miraculously creamy, naturally sweet, and so satisfying.

Peanut Butter Banana Smoothie

serves 1

2 frozen bananas
1 tablespoon creamy peanut butter
about 1/2 cup almond (or soy or rice or cow) milk


Take the bananas out of the freezer and allow them to sit at room temperature for about 15 minutes, or microwave for about 20 seconds, just to thaw the outside a little so you can slip the peels off.  Peel them, and place into a blender. Add peanut butter and almond milk and blend until smooth, adding more almond milk if necessary to reach your desired thickness. Pour into a glass and sip with your eyes closed, dreaming of a place with palm trees and tropical flowers. Here, I'll even let you use my place: