Banana-Strawberry-Peach Smoothies
Here, banana is used to give this smoothie a more creamy consistency. Other berries, such as raspberries or blueberries, can be used in place of the strawberries, and other stone fruits, such as nectarines and apricots, can replace the peach.
Ingredients
- 1 1/2 very ripe bananas, peeled and frozen
- 4 to 6 strawberries, hulled and frozen, plus 2 strawberries for garnish
- 1/2 peach, pitted, plus 2 thin slices for garnish
- 3/4 cup peach nectar
Directions
Select 2 tumblers. In a blender, combine the bananas, the 4 to 6 strawberries, the peach and peach nectar, and process until thick and creamy. Divide between the glasses. Garnish each glass with a peach slice and a strawberry and serve immediately. Serves 2.
Variations:
Banana-Strawberry-Mango Smoothies: Replace the 1/2 peach with 1/2 mango and the peach nectar with mango nectar.
Banana-Pineapple Smoothies: Substitute 1 cup frozen pineapple cubes for the strawberries and peach. Add 1/4 cup plain yogurt and only 1/4 cup peach nectar. Other types of nectar, such as mango, can also be used in place of the peach nectar. Garnish each glass with a pineapple chunk speared on a cocktail pick.
Banana-Kiwifruit Smoothies: Substitute 1 cup frozen kiwifruit cubes for the strawberries and peach. Substitute 1/4 cup coconut milk and 1/4 cup kiwifruit nectar for the peach nectar. Garnish each glass with thin kiwifruit slices.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Variations:
Banana-Strawberry-Mango Smoothies: Replace the 1/2 peach with 1/2 mango and the peach nectar with mango nectar.
Banana-Pineapple Smoothies: Substitute 1 cup frozen pineapple cubes for the strawberries and peach. Add 1/4 cup plain yogurt and only 1/4 cup peach nectar. Other types of nectar, such as mango, can also be used in place of the peach nectar. Garnish each glass with a pineapple chunk speared on a cocktail pick.
Banana-Kiwifruit Smoothies: Substitute 1 cup frozen kiwifruit cubes for the strawberries and peach. Substitute 1/4 cup coconut milk and 1/4 cup kiwifruit nectar for the peach nectar. Garnish each glass with thin kiwifruit slices.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).