In my humble opinion, bananas don’t get enough respect. The fruit is found in every grocery store and roadside fruit stand but it is not seen as one of the leaders of the fruit tribe. At best, the ubiquitous banana is only thought of as a cereal topper or as a handy snack food in its own container. Well, the banana deserves much more of our attention as this banana cocoa smoothie recipe shows!
Bananas have been used for food since forever. There is archeological evidence that bananas were cultivated as far back as 5,000 BC. It is believed that Southeast Asia was where they first appeared and now bananas are cultivated in more than a hundred different countries around the world.
The banana fruit is low in saturated fat, low in cholesterol, low in sodium. It is loaded with vitamin C and B6, Manganese, and Potassium. Probably the only dietary drawback to bananas is that most of their 200 calories per cup are derived from sugars.
And now the banana cocoa smoothie recipe. Not that many ingredients but each has been selected for what it brings to the end result. If your goal is stuffing as much nutrition as you can into your smoothie, add a tablespoon of Chia seed as well. Chia has no real taste of its own so it isn’t going to change the results of your recipe but it will add a whole range of nutritional value including important heart healthy omega-3 fatty acids.
In your favorite blender mix:
- 1 ripe frozen banana, peeled and sliced
- 2 tbsp. cocoa powder (add more for a bigger chocolate taste)
- 1/2 cup milk (your choice, 2%, low-fat or whole)
- 1 tbsp. Chia seed