Oatmeal.  Eggs.  Smoothies.  Repeat.  This is the general breakfast routine in our home 90% of the time.  Occasionally we get crazy and make breakfast sandwiches or cinnamon rolls, but most of the time we need fast, easy, and relatively healthy.  We have smoothie staples, of course – the Andrew-dubbed “pink smoothie” and family favorite green monster, but sometimes I just want something a bit different.  Everyone and their brother seems to know that frozen bananas in the food processor = instant pseudo-ice cream, so I figured that a couple additions could make it into something worthy of being called breakfast.

I blended up frozen bananas with greek yogurt, espresso powder, chocolate syrup, and milk to thin it out.  We definitely felt as though we were drinking milkshakes for breakfast, but with far less guilt.  I’m sure this would be equally good with a bit of peanut butter instead of the chocolate syrup (or maybe in addition!)  I also tend to add ground flax seed to our smoothies for an extra boost of fiber and omega-3 fatty acids.  This is definitely going into our smoothie repertoire, particularly for when we have extra bananas to use up.  Enjoy!

  • Yield 2 servings


3 frozen bananas, peeled
2 tbsp. chocolate syrup
¾ cup plain greek yogurt
1 tsp. espresso powder (optional)
2 tbsp. flax seed (optional)
½ cup milk, plus more as needed


  • 01

    In a blender or food processor, combine all ingredients.  Process until completely smooth and well blended, adding additional splashes of milk as needed to achieve the desired consistency.