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Banana Smoothie with Nut Butter
For the Smoothie
ripe bananas, peeled*
Use frozen bananas for a thicker consistency.
*Show Note
ripe avocado
3 tbsp
hazelnut butter (or any other kind of nut butter)
1 tbsp
cacao powder
375 ml
cold almond milk
Pinch sea salt
For Serving
Fresh blueberries
Toasted salted almonds or hazelnuts, roughly chopped
Banana Smoothie with Nut Butter

Nut-based smoothies have always been one of our absolute favorites, with their rich, creamy, sweet, and satisfying flavor. To prevent the nutty taste from being too overpowering in this smoothie, we add some fresh blueberries to the bottom of the glasses or glass bottle. They balance out the flavors and at the same time create beautiful blue patterns in the smoothie. For extra finesse, we like to finish with a sprinkling of roughly chopped toasted salted nuts.

2 servings

To toast the nuts, take the roughly chopped raw nuts and toast them in a dry frying pan (skillet) on a medium heat with a pinch of sea salt for approximately 5 minutes or until golden. If you have a sweet tooth, try adding some cold-pressed coconut oil, a drizzle of pure maple syrup, and a pinch of sea salt to the pan (½ teaspoon each of the coconut oil and maple syrup for every 2 tablespoons of nuts).

  1. Roughly chop the bananas and add to a blender along with the flesh of the avocado and the rest of the ingredients.
  2. Blend on a high speed until completely smooth.
  3. Divide the blueberries between two medium-size glasses or put them in a large glass bottle (as in the photo). Muddle them slightly with the back of a spoon to release some of their juices.
  4. Pour the smoothie on top of the muddled blueberries, finish with a sprinkling of the nuts, and serve.

Excerpted from “Green Kitchen Smoothies: Healthy and Colorful Smoothies for Every Day” by David Frenkiel and Luise Vindahl, copyright © 2016 by David Frenkiel and Luise Vindahl, published by Hardie Grant Books. Photography copyright © 2016 by David Frenkiel.