Eosinophilic Esophagitis Friendly Matcha Banana Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.6(8)
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Learn more →Ingredients
2 servings
- 2 medium bananas, peeled, sliced, and frozen
- 1 cup full-fat coconut milk
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 2 tsp ceremonial-grade matcha powder
- 1 tsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- 1 tbsp honey
- 1 pinch black pepper
- ½ cup ice cubes (optional)
Instructions
- 1
Add the frozen banana slices, coconut milk, almond milk, matcha powder, grated ginger, ground turmeric, honey, and black pepper to a blender. Add the ice cubes, if using.
- 2
Blend on high speed until completely smooth and no banana chunks remain, about 45–60 seconds. If the smoothie is too thick to blend freely, add almond milk 1 tbsp at a time until it moves through the blades.
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