Banana Split Smoothie

September 17, 2013 By Leanne Vogel November 13, 2018

Check out the Mango Cream Smoothie Recipe that I created yesterday using Silk Soy Milk! It is a creamy vegan smoothie made sweet with fresh grapes and frozen mango. The grapes sweeten the smoothie so there is no added sugar!

The days are growing shorter, the wind gusts are getting stronger and 6am is a tad colder than I’d like it to be.

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As much as I’ve been tempting to pick up a flat of pumpkin puree and start experimenting with pumpkin scones, cookies and cakes, doing so would officially make it Fall… and I just can’t bring myself to accept that as my reality right now.

So, I’ve decided that denying the big “F” is the best approach.

A little denial, a couple banana splits.

Instead of whipping up a batch of my favorite vegan protein ice cream for my un-Fall banana split, I made this baby in my handy-dandy vitamix… in under 5 minutes.

There’s been a lot of talk of carrageenan in our food. As Dr. Weil explains it here, when we eat processed foods containing carrageenan, we ingest enough to cause inflammation in our bodies. We know that chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s and Parkinson’s diseases, and cancer. No good.

How does this relate to my Banana Split Smoothie?

The almond milk that Kevin and I have been using for our smoothies, cereals and recipes contains carrageenan. Luckily for us? The next time we went to the grocery store, we read the label of Silk almond milk and were happy to see that there was no carrageenan in it! Silk almond milk uses locust bean gum (a derivative of carob) as a thickener and stabilizer instead of carrageenan. For more information on locust bean gum, check this out.

Kevin and I have been drinking the same almond milk for… well, since forever. We were a bit nervous to make the switch to a different brand but there was nothing to worry about, this stuff is great!

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Banana Split Smoothie

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

Prep time: 5 mins

Total time: 5 mins

Serves: 2

A dairy-free, vegan smoothie with all the goodness of a banana split. Made healthy with fresh strawberries, pineapple, almond milk and dairy-free chocolate chunks.

Ingredients

1 cup Silk Almond Milk
2 tablespoons dairy-free chocolate chips or chunks
½ cup cubed pineapple, fresh or frozen
1 ripe banana, fresh or frozen
8 strawberries, fresh or frozen
6 ice cubes

Instructions

Add all ingredients to the jug of your blender in the order they are listed and blend for 20-30 seconds, until smooth.
Serve immediately.

Notes

Ice cubes: If you're planning on using mostly frozen fruits for your smoothie, you may want to remove some of the ice from the recipe so that the smoothie blends easily. I used fresh fruit for my smoothie.

Almond Milk: I used Silk True Almond Milk, Unsweetened Original for this recipe. But you could use any type of non-dairy milk that you have on hand.

View nutrition information (once on page, scroll down)

Add everything to your blender and GO!

Alternatively, if you don’t want to use milk at all, you can replace the milk with: 1 cup of water, 2 tablespoons of raw, shelled hemp seeds and 1/4 teaspoon of pure vanilla extract. I call it a lazy gal’s hemp milk. I do it ALL the time with my smoothies when I either don’t want to make milk from scratch, or I want a change from the store-bought stuff.