Despite the weather not being what you might term spring like here in Northumberland, we’re trying to move towards smoothies for breakfast at least a few times a week. This blueberry and banana smoothie is one of our favourites. I’d just like a big dose of warm sunshine to go with it so that we could enjoy it in the garden.
Smoothies are really fast, and if you whizz some warm water and dish washing liquid up in the blender/processor after use then cleaning up is minimal.
- 2 bananas
- 160g blueberries, fresh or frozen
- 1 teaspoon of vanilla extract
- 4 tablespoons of plain yoghurt
- coconut water to adjust thickness to suit
Add all the ingredients except the coconut water to a blender or food processor until mixed thoroughly and no lumps of fruit remain. Then slowly add coconut water and blend again (without forgetting to shut the lid first – unless you are partial to cleaning in a big way!) until it’s a consistency you like. We like ours fairly thick but still drinkable, although I’m playing with the idea of a much thicker smoothie to go with home-made granola.
If you have a sweet tooth (like Gary!) then you can add a dash of maple syrup to sweeten things up a little or honey if you prefer.
Oooh! And before I forget if you any leftovers, freeze it as ice pops (remember them??) for the summer which we’re hoping will arrive at some point. They make lovely treats on hot days.