I am very excited to be creating a copycat recipe of my favorite Tropical Smoothie menu item, the Chia Banana Boost Smoothie.
I don’t know about you, but protein-packed smoothies are an absolute necessity if I want to start my day off right. I’m not really a breakfast person and I’m usually rushing around because I love milking every minute of my sleep (giving myself “just enough” time to get ready). So preparing a balanced breakfast for myself would be hilariously far-fetched. I’m pretty sure that families sitting around a table eating breakfast before heading off to work, sadly only happens in the movies in 2019. But I would also die if I went to work without fueling my body at all. So throwing 6-8 items in a blender is my favorite solution. Then I keep my large smoothie in a insulated stainless steel bottle and drink it throughout my morning, sometimes through lunch.
One of my new favorite smoothies at Tropical Smoothie is their Chia Banana Boost (or Chia Banana Max if you are adding protein). It calls for roasted bananas. This may seem like an ironic ingredient considering that I make my smoothies in a hurry, but I make a bunch of roasted bananas when I have free time in the evenings or weekends, let them cool and then freeze them.
One ingredient that I love in this smoothie is chia seeds, but you may be surprised to know that they pack a surprising amount of calories, about 70 per tablespoon. They are so tiny it didn’t even occur to me to look at the nutrition facts.
Let me know if you try this recipe! I would love to hear your feedback!Print
Deliciously flavorful smoothie packed with wholesome superfoods and protein!
- 1 cup vanilla almond milk
- 2 scoops vanilla protein powder
- 1/4 cup quick oats
- 1 roasted banana – but room temp or cold (1 tablespoon of coconut oil or butter for roasting)
- 2 tablespoons shredded coconut
- 1 tablespoon Chia seeds
- 2 tablespoons chopped or shaved almonds
- 1/2 teaspoon cinnamon
- 2 tablespoons natural peanut butter
- 1 pitted medjool date, chopped
- 1.25 cups of crushed ice
- Squeeze of honey to taste
Pre-heat oven to 425 degrees. Spray a small baking dish with non-stick cooking spray. Cut the banana(s) in half, then cut diagonal lengthwise (as shown in the photo). You should end up with a quartered banana. Lay banana pieces flat on baking dish and add small knobs of butter or coconut oil on top of the banana. Roast for 20 minutes, turning halfway through. Allow bananas to cool completely before making smoothie. You can also freeze roasted bananas as well for future usage.
In a blender, combine all ingredients starting with the almond milk and ending with crushed ice. Blend on a medium-high speed until smooth and no chunks of banana, dates or almond remain. Serve immediately.
Be sure that the roasted banana is not still warm otherwise it will melt the ice in your smoothie and the texture will not form
You can add the ice in portions until the desired smoothie texture is formed. I prefer my smoothie a little on the thicker side, so you can use less ice if you like a thinner smoothie.
Keywords: Smoothie, Protein