Serves 1
Preparation time 10 minutes, plus freezing
1 ripe banana
300 ml (½ pint) semi-skimmed milk
1 tablespoon smooth peanut butter or 2 teaspoons tahini
Peel and slice the banana, put it in a freezerproof container and freeze for at least 2 hours or overnight.
Put the banana, milk and peanut butter or tahini in a food processor or blender and process until smooth.
Pour the smoothie into a tall glass and serve immediately.
For banana almond smoothie, put 2 frozen bananas, 450 ml (¾ pint) soya milk, 40 g (1½ oz) ground almonds and a pinch of ground cinnamon in a food processor or blender. Process briefly until smooth.