This Banana Date Nutmeg Smoothie is vegan, dairy free, and made with frozen, sliced bananas and plant-based milk. It has a thick, creamy texture, and the addition of nutmeg spice is perfect for bananas! It takes just a few minutes to make, great as a quick breakfast for busy mornings.
Ingredients
- almond milk: any plain, unflavored plant-based milk of your choice can be used as well
- frozen sliced bananas: a great source of potassium and magnesium.
- soft, pitted deglet dates: one of the healthiest natural sweeteners and high in potassium
- pure vanilla extract: also optional, but adds a great flavor
- ground nutmeg: freshly ground is best if you have it
About This Recipe and Its Health Benefits
- This smoothie is a delicious, guilt free, dairy free treat and it’s full of healthy ingredients. Frozen bananas are the base of this smoothie and gives it much if it’s sweetness and creaminess.
- Besides being a delicious and convenient fruit, bananas are also a good source of potassium, which supports healthy blood pressure and helps muscles work properly.
- Bananas also contain fiber, which supports digestion and helps you to feel full longer. Because the bananas are frozen, it gives this smoothie a thick, creamy texture without adding any cream or ice cream, making this a lighter and healthier treat.
- If you add some vegan yogurt, this will add probiotics, which are beneficial bacteria to support intestinal health.
- If you have never tried nutmeg , this smoothie is great for getting acquainted with this fragrant spice. Nutmeg is commonly used in addition to cinnamon and other spices in many familiar recipes like pumpkin pie.
- Nutmeg comes from the seed of the Myristica fragrans tree and has been valued for hundreds of years in traditional medicine. It’s contains antioxidants and natural compounds that can be beneficial for your digestion and helps to calm inflammation in the body.
- In small amounts, nutmeg has also been used to improve sleep quality and is used to support a healthy immune system.
- Using these ingredients together makes a smoothie that’s an easy and fun way to get fiber, vitamins, and an antioxidant-rich spice into your diet.
- Because it gets most of its sweetness from ripe bananas, only a small amount of brown sugar needs to be added to the smoothie.
How to Serve
- Pour into chilled glasses and top with a small amount of freshly grated nutmeg
- For a quick weekday breakfast, enjoy it along with a slice of whole grain toast
- Another idea is to top your smoothie with some of my homemade raw granola for a more filling breakfast.
How to Store
- Keep sliced, frozen bananas in a sealed freezer bag for up to 3 months so they’ll be ready anytime.
- Avoid keeping smoothies at room temperature for more than 30 minutes to keep them fresh and cold.
- Most likely you won’t have any extra smoothie, but if you do, just pour into ice cube trays then add to the next smoothie you make.
Tips and Notes
- Slice bananas before freezing to make them easier to blend. Place the slices on a plate or cookie sheet lined with baking paper and freeze for at least 2 hours
- Use over-ripe bananas that have just begun to get dark spots on them. They’ll be sweeter and blend more smoothly.
- Don’t use bananas that have turned completely black, you will be too soft and you won’t be able to slice them.
- Don’t blend the smoothie too long, as this will cause it to become too warm.
- Add an extra 1/4 cup of plant-based milk if the smoothie is too thick to blend.
- Taste before serving and adjust the amount of sugar or nutmeg.
- For extra protein, blend in a scoop of plain unflavored, unsweetened protein powder.
Vegan Banana Date Nutmeg Smoothie (Dairy-Free)
This smoothie is a delicious, guilt free treat full of healthy ingredients. Frozen bananas are the base of this smoothie and is what gives it much if it's sweetness and creaminess.
Equipment
- Blender
Ingredients
- 3/4 cup (188 ml) almond milk, unflavored other plant-based milk may be used
- 2 large bananas sliced and frozen
- 6 (42g) soft, pitted deglet dates
- 2 small ice cubes optional
- 1/2 teaspoon pure vanilla extract optional
- 3/4 teaspoon ground nutmeg
Instructions
- Freeze the bananas for at least 3 hours on a plate or cookie sheet lined with baking paper. Slice them about 1/4 inch thick in one layer. Chill the glasses you'll be using for 10 minutes.
- Remove seeds from the dates. Add the plant milk and dates to your blender first. Blend together for 30 seconds
- Add the frozen banana slices, ice cubes if using, vanilla extract, and ground nutmeg.
- Blend on high using the tamper if your blender has one, until the mixture is smooth and creamy. If you don’t have a high speed blender, just turn it off a couple of times and scrape down the sides if needed with a rubber spatula.
- Add an extra 1/4 cup of plant-based milk if the smoothie is too thick to blend.
- Pour into chilled glasses. Keep refrigerated if not drinking your smoothie immediately.
Notes
*Nutrition Values
Protein: 2g
Total Fat: 2g
Saturated Fat: 0g
Total Carbohydrates: 47g
Dietary Fiber: 6g
Total Sugars: 30g
Sodium: 124mg
Potassium: 626mg
Iron: 1mg
Vitamin C: 12mg
*Nutrition Values are an estimate based on an online database
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