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Peach Banana Smoothie

The first thought I had when I tasted this smoothie is that this tastes just like summer should. While, it’s not quite summer yet, this spring has brought mostly rain, rain, and more rain. I needed some sunshine, and that’s exactly what I got. This smoothie is very refreshing and perfect for those days when you need a pick me up.

Peach Banana Smoothie

I bought a huge bag of peaches from Whole Foods the other day with the intention of making some type of dessert with them. But then I never felt like making a crust and had no idea what to do with them after I brought them home. That’s when I noticed the bananas on my counter that needed to be used in something and the blender on top of my fridge. Bingo! It’s smoothie season. That’s when you know spring has finally arrived…when people are breaking out their blenders for smoothies.

Peach Banana Smoothie

I picked up the straws at a cute paper store downtown. They are bio-degradable and much cuter than the plastic ones found at the grocery store. I think I might start switching all my straws to paper. There were some others that had hearts and polka-dots. I can’t wait for an excuse to expand my paper straw collection. I may have to buy the matching cupcake liners too!

Peach Banana Smoothie

 

Peach Banana Smoothie

  Peach Banana Smoothie
 
Total Time: 5 mins    
Makes: 2 servings
 
Ingredients:
1 banana
2 small peaches
1/2 cup almond milk (any type of milk can be used)
1/4 cup greek yogurt (any type of yogurt should work as well)
1 tablespoon of agave syrup (honey or other liquid sweetener will also work)
1 cup ice cubes
 
Directions:

1) Add the banana, peaches, milk, yogurt, and agave to a blender. If your fruit isn’t frozen, fill a cup with ice cubes and add to the blender as well.

2) Blend until smooth and pour into glasses.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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