nutritional information

Per 1-CUP SERVING:

  • Calories: 126
  • Protein: 3 g
  • Total Fat: 2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 38 mg
  • Fiber: 2 g
  • Sugar: 17 g
Vegan Gluten-Free

Banana Cocoa Smoothie

Serves 4

30 minutes or fewer

This sweet breakfast treat is rich in potassium (from the bananas), calcium (from the soymilk), and magnesium (from the cocoa), three minerals that strengthen brain function and reduce anxiety and fatigue. In addition, the isoflavones in the soymilk may help prevent cancer and heart disease. Prefreeze peeled bananas in resealable plastic bags, and break into chunks before blending into smoothies that are thick and rich, not watery.
  • 2 ripe bananas, peeled and frozen
  • 2 cups chocolate soymilk
  • 8 ice cubes
  • 1 tsp. unsweetened cocoa powder
  • ½ tsp. ground cinnamon
  1. Place all ingredients in blender, and blend until smooth.
January 1970

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comments

make sure you peel and piece the bananas BEFORE freezing them! and put them in a ziplock baggie the night before. I usually don't use any ice cubes and I add a scoop of whey or soy chocolate protein powder instead of the coacoa (though i'm sure you could do both) this bumps the protein content up a good 20 grams! and you can you lite chocolate soymilk which is only 1.5 g of fat! i make this smoothie almost every morning and i love it! it's a great way to start the day!

sophie - 2009-07-04 11:33:11