When bananas start to get too brown or soft, don't throw them away. Toss them in your freezer to preserve them for smoothies, banana bread, pancakes and more.
Yield | four 8-oz servings |
- 1 banana
- 2 cups ice
- 1 5.3-oz container vanilla or plain Greek yogurt
- 2 Tbsp sweetened condensed milk
- ¼ cup Hershey's chocolate syrup
- 1½ tsp instant coffee crystals
- ¼ cup milk
- 1 tsp vanilla
| Preparation | The night before you make this smoothie, peel banana and cut into 4 pieces. Place banana pieces in a freezer bag and freeze overnight. Add frozen banana pieces and remaining ingredients to a blender and blend until smooth. Serve in tall glasses with straws.
The kids can measure the ingredients in this recipe. Leave the blender unplugged while they add the ingredients. When it's time to mix, put the lid on and plug it in.