Banana And Brazil Nut Breakfast Smoothie Recipes

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BANANA AND BRAZIL NUT BREAKFAST SMOOTHIE



Banana and Brazil Nut Breakfast Smoothie image

Healthy and delicious!

Provided by kitanded

Categories     Breakfast and Brunch     Drinks

Time 8h5m

Yield 1

Number Of Ingredients 9

¼ cup Brazil nuts
spring water as needed
1 frozen banana, cut into small chunks
½ cup plain kefir
¼ cup puffed amaranth
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon honey
spring water as desired

Steps:

  • Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
  • Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 86.3 g, Fat 33 g, Fiber 7.4 g, Protein 20.2 g, SaturatedFat 10.8 g, Sodium 87.1 mg, Sugar 27.4 g

MIXED BERRIES AND BANANA SMOOTHIE



Mixed Berries and Banana Smoothie image

Provided by Food Network Kitchen

Time 5m

Yield 2 cups (1 to 2 servings)

Number Of Ingredients 5

1 cup frozen mixed berries
1 frozen ripe banana
1/2 cup low-fat vanilla yogurt
1/4 cup orange juice
1 teaspoon honey (optional)

Steps:

  • Combine all ingredients together in a blender and puree until smooth.

BANANA AND WALNUT SMOOTHIE



Banana and Walnut Smoothie image

Provided by Giada De Laurentiis

Time 5m

Yield Two 1-cup servings

Number Of Ingredients 6

1 1/2 cups ice
1/2 cup unsweetened almond milk
1/2 cup coconut water
3 tablespoons walnut pieces
2 dried dates, pitted and coarsely chopped
1/2 medium banana, peeled

Steps:

  • Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.

PEANUT BUTTER BANANA BREAKFAST SMOOTHIE



Peanut Butter Banana Breakfast Smoothie image

The entire family loves these, even the 2- and 9-year-olds. My 9-year-old wants to bring them for her school lunch. You can add more wheat germ and flax seed. Rolled oats are good, too!

Provided by happymom

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 4

Number Of Ingredients 7

2 frozen bananas (peel before you freeze)
2 cups almond milk
2 cups ice cubes
½ cup chunky peanut butter
2 tablespoons wheat germ
2 tablespoons ground flax seed
1 tablespoon honey

Steps:

  • Blend bananas, almond milk, ice, peanut butter, wheat germ, flax seed, and honey in a blender until smooth.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 32.6 g, Fat 20.5 g, Fiber 6.8 g, Protein 10.9 g, SaturatedFat 3 g, Sodium 239.7 mg, Sugar 18.1 g

BRAZIL & BANANA BREAD



Brazil & banana bread image

Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 12 slices

Number Of Ingredients 11

100ml sunflower oil , plus extra for greasing
140g caster sugar
140g plain flour
140g Brazil nut , roughly chopped
50g desiccated coconut
1 tbsp butter , diced, plus extra to serve
2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
1 large egg , plus 1 large egg white
5 tbsp milk
½ tsp baking powder
¼ tsp ground cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
  • Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
  • Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
  • Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.

Nutrition Facts : Calories 299 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

BANANA-NUTMEG SMOOTHIE



Banana-Nutmeg Smoothie image

No need to skip breakfast. Try this banana-nutmeg smoothie to start your day, whether at home or on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 5

3 bananas, ripe but firm, broken into pieces
1/2 cup whole milk
1 cup low-fat vanilla yogurt
1 cup ice cubes
1/4 teaspoon nutmeg

Steps:

  • In a blender, combine bananas, broken into pieces, with milk, and puree until smooth.
  • Add to the fruit mixture yogurt, ice cubes, and nutmeg, and blend until the ice is finely crushed and the drink is frothy. Serve immediately.

Nutrition Facts : Calories 146 g, Fat 2 g, Protein 4 g

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