I've had two bananas sitting on my counter for about a week, getting riper by the day. Now that the weather's turned warm (and is hopefully here to stay), turning on my oven to make banana bread (my usual go-to for overripe bananas) just didn't seem appealing. So I opted for a smoothie instead, which turned into a quick and delicious lunch on a work-from-home day.
The recipe is below. Note that this makes about 4 cups (for me, that's 2 servings as meal, or 3-4 servings as a snack).
2 medium ripe bananas
1 1/2 cups ice
1/3 cup vanilla yogurt
1/2 cup cooked oatmeal
1/3 cup almonds
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Blend everything together until the consistency is even. Easy peasy!
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