Bananas are tricky. You can't always enjoy them right away because when you buy them they're slightly green. If you turn your back for a second, you'll find they've gone brown. Or you buy one that looks fine on the outside but it's brown and smushy on the inside. Then there's the stringy side bits. And the odd texture. And the fact that you can't keep them in the fruit bowl because the ethylene they emit will ruin whatever else is in there.
They get away with it, of course, because they're so nutritious. The enzymes, vitamins, minerals and amino acids contained within bananas help to regulate blood sugar, stabilise mood, aid digestion, reduce inflammation, strengthen the immune system, chelate toxins, and increase calcium absorption. So we must overlook their flaws and eat them regardless. Or hide them in a delicious milkshake...
I love this recipe because it's easy to remember and easy to make: 1 cup of milk, 1 banana, 1 teaspoon of honey (or agave), whizzed up in the blender for 1 minute. Perfect with granola for breakfast or as an afternoon energy boost, it's creamy and filling, not too sweet, and great for people who don't like eating bananas but who want to reap all the benefits.
1 cup (250ml) of cold milk (almond, coconut, soy, cow, goat – whichever you prefer)
1 ripe banana, peeled
1 teaspoon of honey or agave nectar
Put all of the ingredients into a blender or food processor and blend until smooth.
Make 300ml | 10 mins