"My father taught me how to make this recipe when I was a little girl. It is very easy to make. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs." — ALICIA_F
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Alicia, I loved this recipe. I have to agree with others that I will need to cut the sugar (to each his preference of course) to about 1/4. I tried 1/2 of your amount and it was still too sweet, but very delicious and very filling. Applause to your father and family for sharing this recipe. One last note, if you freeze the banana before making the smoothie, it will come out thicker. Just some FYI. Thanks again.
Even after cutting the sugar in half, this smoothie was too sweet for my liking. I added an extra banana for a little more flavor. The egg definately is needed to make the smooth texture. Thanks Alicia.
The vanilla and cinammon gives this smoothie a great twist. I don't use egg. Added three ice cubes to the recipe. I also added a few things to enhance the nutritional content: 1 T brown rice protein, 1 T flaxseed oil.
DELICIOUS! I used a frozen banana, and I think that really made it extra good. I also used half the sugar, but next time I will probably only use 1/4 of the sugar.
This was really good. I used splenda instead of sugar and no egg and I also put a few pieces of ice in it. Thank you.
I love this recipe! I can drink one of these everyday, and it's good for you!
Excellent dairy-free version: 1 cup almond milk, 2 ice cubes, 1 ripe banana, 1 egg, 2 teaspoons sugar (I used turbinado, but white is fine) and (optional: 2 squirts flax oil (1 tsp)), - a sprinkle of cinnamon or nutmeg adds a nice touch, but isn't necessary.
Good for breakfast. I added strawberries along with bananas.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Smoothie I
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 92
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