Strawberry Banana Smoothie Recipe

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’re 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.

Serves 6.

Ingredients

• 2 Very ripe bananas
  

  Frozen strawberries.

• 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

Directions

Combine all ingredients in a blender and blend until smooth.

Serve immediately.

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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’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs for a relaxing stay before and after your day.