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Banana ‘Nut’ Bread Smoothie with White Beans

This smoothie recipe combines roasted almond butter, almond milk, bananas, white beans, dates and ground cinnamon to create an on-the-go, yet indulgent source of protein. This smoothie can also be frozen into popsicles or churned into a plant-based ice cream. Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

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Difficulty

Easy

Ingredients
  • 1 ½ cups (375 mL) plain unsweetened almond milk
  • 2 medium ripe or over ripe bananas
  • ¾ cup (175 mL) cooked white beans
  • 3 tbsp (45 mL) roasted almond butter
  • 4 medium pitted dates (suggested: Medjool)
  • 2 tsp (10 mL) vanilla extract
  • 2 tsp (10 mL) lemon juice
  • ½ tsp (2 mL) ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of sea salt
Preparation
  1. Combine all ingredients in blender and process until smooth.
  2. Serve chilled.
Did you know?

Grown under ideal conditions and guided by science, California almonds lead the world in quality, consistency, and sustainability. Explore what makes California the heart of global almond production. Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Click here to watch recipe video demonstration.