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“We often make smoothies to use up bananas that are past the point of eating them fresh. This combination is a favorite.” Lisa DeMarsh — Mt. Solon, Virginia
This recipe is:
Quick
Nutritional Facts 1 cup equals 164 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 44 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Blueberry Banana Smoothies in Simple & Delicious July/August 2009, p29
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 27, 2010 by ldray18
Used apple juice (all we had) and added some peaches I'd recently frozen to keep from spoiling. Kids rated it "YUM"!
Reviewed on Aug. 01, 2009 by Seminoles
Very good. It's a great breakfast drink.
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