Week 2 of the Smoothie Challenge:

Banana Bread



1 apples, green, Granny Smith type, peeled, cored, then cut into segments 180 g
1 1/4 bananas, cut into chunks 170 g
4 tsp almond butter 22 g
1 cup milk, partly skimmed, 2% or any plant based milk (almond, soy etc) 250 mL
3 1/2 tbsp rolled oats, ground 20 g
2 1/2 tbsp yogurt, plain, 2% (use almond or soy yogurt or omit if you can’t have dairy) 35 g
1 tsp maple syrup 5 mL
1/2 tsp ground cinnamon 2 g
1 pinch nutmeg


  1. Place the ingredients in a food processor or blender.
  2. Process on the highest speed until a well-blended purée forms, about 1-2 min, stopping to scrape down the sides of the container once or twice. Serve.