Prep 5 mins
Cook 0 mins
Made this for breakfast today from stuff I had on hand. Freezing over-ripe bananas is a great way to always have them on hand for breakfast smoothies, and it's another great use for bananas that are beginning to turn brown other than the ol'standby: banana bread! Simply peel your over-ripe banana, break into pieces that will blend in your blender, and place in a ziplock freezer bag. They are ready to go! For this recipe, be sure to use coconut WATER, not milk, which gives this smoothie just the perfect "hint" of tropical coconut flavor. Coconut water has 15 times more potassium than that found in sugary sport drinks, and that it contains five key electrolytes. It is the water found inside the coconut after it has been filtered through the coconut's husk.
- 1 1⁄2 bananas, frozen
- 1 1⁄2 cups frozen pineapple chunks
- 1 tablespoon flax seed
- 1 teaspoon raw honey (optional) or 1 teaspoon Agave (optional)
- 2 cups coconut water (or more)
- Add all ingredients to a blender and belnd until smooth. (Add more coconut water, if needed).