By Danielle Walsh, recipe by Kimberley Hasselbrink
Bon Appétit, Apr 23, 2014
A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies (and banana bread as well). If you haven’t prefrozen a banana, though, don’t worry—throw a few ice cubes into the blender for a slushier effect.
1 frozen peeled banana, broken into 3–4 chunks
1 cup almond milk
1 tablespoon almond butter
1/8 teaspoon almond extract (optional)
Combine banana, almond milk, almond butter, and almond extract, if using, in a blender and puree until smooth.