This recipe requires just a bit of planning ahead, because you have to put a banana in the freezer at least a day before. Or, just freeze a whole bunch of peeled/ cut bananas to have ready whenever you need them!
My version today turned out a bit liquidy, and was more of an ice cream- smoothie hybrid. Next time, I might add less almond milk to have a thicker consistency. It was still delicious!
- 1 frozen banana, cut into 3 pieces
- 1/4 cup plain yogurt (I used lactose-free yogurt from Whole Foods)
- 1/4 cup almond milk (or another kind of milk that you have around)
- 1/2 teaspoon honey
- 1/8 teaspoon cinnamon
Place all ingredients in a blender or food processor and pulse until smooth. Garnish with a dash of cinnamon and enjoy.