Banana and Peanut Butter Smoothie
- Yield 4 servings
- 2 frozen bananas, peeled and sliced
- 2 cups 2 percent reduced-fat milk or soy milk
- 2 tablespoons smooth natural almond butter or peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon flax meal (optional)
- 1/2 cup 2 percent reduced-fat Greek yogurt
- Place all ingredients in a blender and process until smooth.
Recipe adapted with permission from Laura Keogh and Ceri Marsh’s How to Feed a Family (Appetite by Random House, 2013).