This strawberry banana smoothie recipe uses wonderful fresh fruit and freshly frozen strawberries. I think of it as a recipe that helps any kitchen maintain its efficiency – we only use the exact number of strawberries required, so the rest stay chilled, and because it calls for “very ripe” bananas. If a banana isn’t bad, but its something my grandson might not eat, I can make this smoothie and he dives right in.
While I love the richness of the full cream version of this recipe, I also enjoy the yogurt version as a healthy variation. Depending on the type of yogurt you use, it can add quite a zing to the flavor. I use full fat Greek yogurt for a rich and creamy smoothie. By choosing a yogurt without the extra sugars you find in the low fat options it allows me to choose exactly how much sugar goes into the breakfast smoothie.
Speaking of sugar, another hint is that we sometimes use brown sugar instead of white cane sugar here. Brown sugar has a higher perceived sweetness. I learned this from Bill a while back. He doesn’t talk about it often, but he has a degree in Food Technology. We are happy to put this degree to use here making something tasty, that contains a little less sugar.
We hope you enjoy this recipe as much as we do.
2 Very ripe bananas
3 or 4 Large strawberries
1/2 Cup granulated sugar
1/2 Cup heavy cream
Ice cubes to 1/3 of total volume
Orange juice to 1/3 of total volume
Combine all ingredients in a blender and blend until smooth.
While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs for a relaxing stay before and after your day.
This Orange Creamsicle Smoothie recipe will remind you of the Summer exuberance you felt when were a child.
Makes 4 servings.
10 Cubes of frozen fresh squeezed orange juice
1 Cup water or organic pineapple juice (depending on the sweetness of the oranges)
1 Cup vanilla ice cream
Wash fresh oranges and squeeze into a pitcher. Pour juice into ice-cube tray and freeze.
Place frozen orange juice cubes, pineapple juice or water, and ice cream into a blender and mix well. Pour mixture into your glassware. Garnish with fruit and whipped cream. Serve immediately.
Alternate Recipe Options: For a healthier version, try substituting vanilla yogurt for the ice cream and whipped cream.
This recipe was brought to us by our daughter, who lives in Southern California. She has several orange trees in her garden. The trees bloom and come into fruit in alternating seasons. This way we always have fresh organic orange juice when we visit. It is delightful.
At the Palmer House, we frequently use fresh squeezed orange juice from the local farmer’s market. It makes a wonderful impression in our signature morning juice, the Cape Cod Sunrise.
Another key element to this recipe is the freezing of the orange juice. This not only allows you to save some of that healthy vitamin C for a few extra days, it allows the smoothie to contain all fruit and keeps it from tasting watered down.
Enjoy the dining experience at this Cape Cod Bed and Breakfast.
At The Palmer House Inn our two to four course Cape Cod Gourmet breakfasts are always an event. Sit in the sun dappled breakfast room, as the aroma of fresh brewed coffee fills the room and enjoy a delightful meal. We use the finest ingredients and local Cape Cod grown and produced foods. Meals frequently consist of a fruit starter, followed by a sweet or savory main dish.
The Inn’s organic herb garden, we affectionately refer to as The Humble Innkeeper’s Garden, is one of the secluded nooks where you can spend time relaxing. Many of the garnishes for the breakfasts are picked each day from this garden to ensure top quality ingredients are used.