This pineapple, mint and banana smoothie is my family’s new favorite breakfast and afternoon smoothie. It’s tangy and minty and honestly tastes like a creamsicle. I bet even your pickiest kids will love this smoothie. I made this smoothie up for Zoe the week she attended her intense dance camp. She’s not a huge fan of bananas, but I wanted her to get some potassium in her diet, so I knew the smoothie route was the way to go. I also read that pineapple contains a substance called bromelain, which is a group of digestive enzymes that can be instrumental in reducing inflammation and healing wounds. This smoothie sounded like the perfect breakfast smoothie for a girl that was going to be on her feet dancing for 6 hours a day.
This smoothie is a great way to get rid of those browned bananas and all those leftover mint leaves you have sitting around from making those minty limeades. You don’t need to fuss with cutting up a fresh pineapple to make this either. I always use frozen pineapple, (from Trader Joes) and I love it because you don’t need to add any additional ice. It’s the perfect smoothie to cool off with on a hot summer day.
pineapple, mint and banana smoothie:
recipe from The Very Best Recipes for Health
makes 16 ounces
- 1 heaping cup of fresh or frozen pineapple – I used frozen pineapple
- 1 medium ripe banana, fresh or frozen – try to use a riper banana as the smoothie will be sweeter
- 3/4 cup almond milk, nut milk, or milk of choice – I use my homemade vanilla almond milk
- 6 fresh mint leaves
- 1 teaspoon raw honey – I always use a local honey to help with seasonal allergies – Note: If you’re using sweetened almond milk, you may not need the honey.
- optional – 2 to 3 ice cubes if you’re using fresh pineapple – I didn’t use ice cubes as I used frozen pineapple
- 1 heaping cup of fresh or frozen pineapple - I used frozen pineapple
- 1 medium ripe banana, fresh or frozen - try to use a riper banana as the smoothie will be sweeter
- ¾ cup almond milk, nut milk, or milk of choice - I use my homemade vanilla almond milk
- 6 fresh mint leaves
- 1 teaspoon raw honey - I always use a local honey to help with seasonal allergies - Note: If you're using sweetened almond or rice milk, you may not need the honey
- optional - 2 to 3 ice cubes if you're using fresh pineapple - I didn't use ice cubes as I used frozen pineapple
- Place the almond milk, pineapple, banana, mint leaves and honey into a blender.
- Blend away until smooth.
- Pour into a glass and drink up!