When over ripe bananas are on my counter, I don’t like throwing them away. I’ve been on a quest to find just the right way to prepare them for the freezer, and I think I found it. In the past, I have tried freezing bananas whole, peeled, and mashed; and none of those ways worked out very well for me.
Since Peanut Butter Smoothies are a go-to item for an afternoon pick-me-up or post-workout protein, I thought I’d use up ripe bananas and at the same time eliminate a few time-consuming steps that might make a lazy person skip their necessary nourishment after a workout. I’m not naming names.
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| Take the bananas in question and slice them up |
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| Add about 3 Tablespoons peanut butter and 2 teaspoons Splenda per banana |
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| Add enough milk to make it all mixable, and emulsify or blend |
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| Freeze in ice cube tray, then store in a freezer bag |
When it’s Smoothie Time, it’s easy to blend up several cubes (4-7) with a cup of milk for a thick, smooth, protein-filled, tasty shake.
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