Healthy Homemade Frappuccino
Yield: 16 oz.
½ Frozen Banana (5-6 slices) *
1 cup Espresso or Dark Roast Coffee
¼ cup Milk **
3-4 Ice Cubes
1 tbsp Powdered Peanut Butter ***
Blend all ingredients until smooth.
*Tips for freezing bananas! I buy bananas weekly. I always have some left turning brown at the end of the week which I then bake with or freeze. You want the banana skin to be brown or brown-spotted, but the actual banana itself should not be brown. Whole frozen bananas are difficult to work with. Simply cut your banana into slices around 1 inch thick, arrange them in a single layer on a piece of wax or parchment paper, and freeze them for 12-24 hours. Once the banana slices are frozen, transfer them to a freezer bag or other container. Then it’s easy to add just what you need to a frozen drink or smoothie. (My husband also enjoys the frozen slices on his lactose-free ice cream.)
**I use organic 2% or whole milk. Non-dairy milk will not taste quite the same, but can of course be substituted. I find soy milk to be closest substitution for dairy milk when mixing with coffee.
***Powdered peanut butter can be found in the peanut butter aisle. This ingredient can be omitted or you could use a tablespoon of regular nut butter or scoop of protein powder in its place. It adds a slightly nutty flavor which pares well with the bananas and coffee.
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