Brrrr! It’s a bit chilly. Sadly the weather is changing in northern UK, what’s it like for you? The mornings are a bit cooler which means I have had to stop making my giant bowls of banana ice creams. Shivering after eating breakfast is not ideal so this is how the smoothie milkshake was born.

I eat a lot of bananas every day each week and we stock up on a lot from the wholesaler so that there is always a tonne to hand. Sometimes some of the bananas ripen very quickly, and too quickly before I can eat them and I don’t like to throw food away. So to avoid them going beyond ripened to just plain brown mush, I freeze batches of bananas when there is a boatload of ripe bananas. (I think I’ve said the word banana too much here. Hhhmm ok there is never too much banana). I absolutely love making ice cream out of bananas, it is the most ludicrously easiest and healthiest way to enjoy a creamy big bowl of deliciousness without the need for dairy and other unhealthy ingredients. However, I don’t want to get frost bite during the colder days when eating breakfast just because I love the banana ice cream so much. So what do I do with all the bananas that are ripening too quickly ahead of me eating them all up…make a smoothie milkshake of course!

Smoothies are good. Milkshakes loaded with dairy and other rubbish are not so good. Bring the two together to make an amazingly good smoothie milkshake and you have a winning combo. By using the right amount of frozen bananas and fresh ripe bananas blended to the perfect consistency they create an incredibly thick, creamy, sweet, tasty and not-so-freezing-cold smoothie. The carob works really well giving a delicious sweet and rich flavour alongside the bananas. I have been enjoying this combo for some breakfasts alongside more bananas on the side. Yes, I eat plenty of food (aka calories) to start my day, it’s the best way! I am completely hooked and I challenge you to give this a go. I am working on other flavours and have found a couple more delicious combos so I will post them on the blog soon.

In order to get the right consistency blend the mix enough so it isn’t too thick like ice cream, however don’t blend it too far so that it becomes a thin consistency smoothie drink. It wants to be in between a really thick and thin consistency. Then you will have fruity smoothie magic!

P.S. I get married next week – yippeeeee! Blogs may be a bit sporadic over the next few weeks due to other work deadlines before we get hitched and then going away a couple of times during October. I shall be back as soon as possible to post more delicious recipes and updates!

Here’s the recipe for the Carob Banana Smoothie Milkshake.

DAIRY FREE | GLUTEN FREE | REFINED SUGAR FREE | EGG FREE | NUT FREE | LOW FAT

Carob Banana Smoothie Milkshake

Ingredients

Serves 1

• 3 frozen bananas
• 3 ripe bananas
• 1 tbsp carob powder

Method

1. At least one day before you plan to create this recipe slice up three bananas into ½ cm coins and place in a Tupperware box or freezer food bag.
2. Place this in the freezer until the next day. Ideally it wants to be in the freezer at least 24 hours in advance.
3. When ready to make the smoothie, take the bananas out of the freezer.
4. Add the three fresh ripe bananas to a blender. Chop into chunks to make the blending easier.
5. Add the carob powder.
6. Add the frozen banana coins.
7. Blend the bananas and carob. You will probably need a spatula to scrape the sides and help the bananas to move around to avoid getting stuck (be careful not to blend the spatula). Once the bananas start to break down it will be much easier to blend. It may take a minute or two.
8. Blend the mix enough so it isn’t too thick like ice cream, however don’t blend it too far so that it becomes a thin consistency smoothie drink. It wants to be inbetween a really thick and thin consistency.
9. Pour and scrape the smoothie milkshake into a glass or jar.
10. Add a straw and drink up the thick delicious goodness!

FEEL GOOD WITH FOOD…AND CARBS!