Strawnana Smoothie Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Place yogurt, strawberries, milk, bananas and orange juice in blender or food processor; puree until smooth. Mix in sugar, nutmeg and vanilla.
• In a medium bowl sift together flour, baking powder and baking soda. Stir flour mixture to the smoothie mixture until batter is smooth. Pour into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of loaf comes out clean.

Steps:

• Blend 15 to 20 seconds, use a spatula to remove the thick and creamy smoothie from the blender.

Steps:

• In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Steps:

• Combine the yogurt, bananas, strawberries, wheat germ, and honey in a blender; blend until smooth, about 1 minute.

Steps:

• Put all in blender and blend for 1 minute on high.