VEGAN BANANA CAKE SMOOTHIE

Salivating (sorry) over the idea of a banana-nut muffin to accompany my morning coffee, with the aid of my Nutri-Bullet and overripe fruit, I ended up creating something that mirrors the taste, texture and look of a banana cake batter but is pretty healthy - and pretty vegan. Actually it's completely  healthy and completely vegan. Not sharing the recipe with you as soon as I possibly could felt like a sin, so I'm typing while I sip *slurp*..

INGREDIENTS (Serves 1)

One Large Ripe Banana, Frozen and Sliced
Half a Large Ripe Banana Straight From the Fruitbowl
A Handful (Two Tablespoons) of Cashew Nuts
A Handful of Rolled Oats
Three Large Medjool Dates, Pitted
One Level Teaspoon of Cinammon
Half a Teaspoon of Nutmeg
A Pinch of Salt
100ml of Your Choice of Milk (Plant-Based Milk keeps it Vegan) or Water

As easy-to-make as smoothies usually are, place all the above in a blender and blend until smooth and creamy. The frozen banana keeps everything cool and cold while the banana from the fruit-bowl keeps everything creamy, sweet and rich in flavour. The cashews also add to the creaminess of the smoothie because of the healthy fats found in the nuts. This allows them to blend smooth and give amazing mouthfeel.. The cinammon, oats and salt all in turn bulk out the smoothie and help you feel fuller for longer - oats make the smoothie thick and slowly release energy to the body, salt helps to retain water, and cinnamon suppresses the appetite. The Medjool dates keep the drink sweet, but also add fibre, as do the rolled oats.

See you next week! Happy Sunday :)

Christina x