- 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
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).