Banana Almond Flax Smoothie

By Martha Rose Shulman

Banana Almond Flax Smoothie
Andrew Scrivani for The New York Times
Rating
5(391)
Comments
Read comments

Flaxseeds are harder than sesame seeds, so it’s a good idea to grind them — coarse or fine, depending on the recipe. That way, too, all the nutrition in flaxseeds is more readily available to the body. Keep what you don’t use in the refrigerator or freezer, as the oils in flaxseeds, like those in most nuts and seeds, will oxidize if not kept cold. This substantial smoothie is perfect following a high-energy workout.

Featured in: Seeds of Promise

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:One serving
  • 1medium or large banana, preferably frozen, sliced
  • ⅔cup buttermilk, yogurt or almond milk
  • 1tablespoon roasted unsalted almond butter
  • 1tablespoon flaxseeds
  • 1teaspoon honey or agave nectar
  • A couple of drops of almond extract or vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

318 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 44 grams carbohydrates; 9 grams dietary fiber; 22 grams sugars; 8 grams protein; 119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place all of the ingredients in a blender, along with a few ice cubes if the bananas have not been previously frozen. Blend until smooth.

Tip
  • Advance preparation: This smoothie is best if served right away.

Ratings

5 out of 5
391 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Ariel L.

This was absolutely delicious! Doubled the recipe, did vanilla-honey half greek yogurt and half unsweetened oat milk, eyeballed the bananas. (I used frozen.) I accidentally forgot the vanilla, and it honestly didn't need it! Would definitely recommend doing half yogurt and half milk to get a good thick-but-not-too-thick consistency.

Nate

Peanut butter and maple syrup.

Mary

I've been making cultured butter and always have seem to have a lot of buttermilk to use
https://approvedpromo.info/recipes/1015521-butter-and-buttermilk%3C/a%3E%3Cbr%3EThis recipe and Martha Rose Shulman's mango buttermilk smoothie are really great ways to use it.

Mandy

Underwhelmed. Was looking for a way to use up my flax meal. Tastes like a whole lot of nothing. Didn’t use any sweetener and might try that next time.

Tamar M.

Honey/agave not necessary if you’re using ripe or very ripe bananas.

sdb

I happened to have some left over medium-toasted rolled oats, so I threw about a tablespoon into the mix. It was good and could have taken 2 Ts. I used oat instead of almond milk and maple syrup as the sweetener--just a half teaspoon would have been enough. I'd like to make another one like this tomorrow!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.