Banana Yogurt and Walnut Smoothie Recipe
A vegetarian Continental recipe with ripe bananas - peeled and chopped, curd (dahi / yogurt), cinnamon powder (dalchini). Ready in 20 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Banana Yogurt and Walnut Smoothie Recipe by add the ripe bananas, curd, cinnamon powder and honey into a blender and blend well to form smooth mixture
ripe bananas - peeled and chopped(4)curd (dahi / yogurt)(1 cup)cinnamon powder (dalchini)(2 teaspoon)honey(2 tablespoon) - 2
Adjust the consistency if required by adding water into the banana smoothie mixture
water - as required - 3
Pour the Banana Yogurt Smoothie into a glass and sprinkle walnuts on top and serve
walnuts - pound(6) - 4
Serve the Banana Yogurt and Walnut Smoothie Recipe as a healthy way to start your Breakfast Meal along with an Omelette or Scrambled Egg Sandwich Recipe With Cucumber
Nutrition Facts
Per serving
Rate this recipe
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Banana Yogurt and Walnut Smoothie Recipe
A vegetarian Continental recipe with ripe bananas - peeled and chopped, curd (dahi / yogurt), cinnamon powder (dalchini). Ready in 20 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
4 steps- 1
To begin making the Banana Yogurt and Walnut Smoothie Recipe by add the ripe bananas, curd, cinnamon powder and honey into a blender and blend well to form smooth mixture
ripe bananas - peeled and chopped(4)curd (dahi / yogurt)(1 cup)cinnamon powder (dalchini)(2 teaspoon)honey(2 tablespoon) - 2
Adjust the consistency if required by adding water into the banana smoothie mixture
water - as required - 3
Pour the Banana Yogurt Smoothie into a glass and sprinkle walnuts on top and serve
walnuts - pound(6) - 4
Serve the Banana Yogurt and Walnut Smoothie Recipe as a healthy way to start your Breakfast Meal along with an Omelette or Scrambled Egg Sandwich Recipe With Cucumber
About this recipe
A vegetarian Continental recipe with ripe bananas - peeled and chopped, curd (dahi / yogurt), cinnamon powder (dalchini). Ready in 20 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
