Monkey Milk is bananas and nondairy milk whipped up in a blender. Simple yet so delish. The first time I had it was at a little raw cafe in California, and I was hooked. Being that I always have bananas in Hawaii, this smoothie has been a staple for my family at breakfast. It also serves as the base for endless smoothie possibilities.
At different times, I’ve added Kale, berries, other fruits, cocoa powder, protein powder, roots, spices, coffee, matcha, adaptogens, and even almond or peanut butter!
Makes 16 oz. smoothie
2 minutes total time
1 cup organic sliced frozen bananas
1 cup nondairy milk (sometimes I freeze nondairy milk in ice trays to make my smoothie thicker)
In a blender, mix bananas with milk starting on slow and gradually taking it to high. Pour in glass and serve. Top with fresh bananas or a dash of cinnamon if entertaining.
If you enjoy a creamier smoothie, I recommend using a thicker milk like coconut, hemp, or macadamia nut. Also play around with the number of bananas to hit your taste buds. When freezing bananas, wait until they are very ripe to get as much taste and flavor as possible out of them.
Bananas are powerhouses containing the following nutrients:
- Vitamin B6
- Vitamin C
- Net carbohydrates
GF, SF, NF if you use hemp, coconut or seed milk