Banana Split Kefir Smoothie

2016-05-04
Banana Split Kefir Smoothie

I have made these Banana Split Smoothies with both cow’s milk kefir and homemade vegan kefir. Naturally, I’m leaning towards the vegan version for many reasons; my main concern is animal welfare. Even though I found a tasty organic brand of kefir from a local-ish farm, I have learned the hard way that not all organic is equal, especially in terms of ethical treatment of the animals {stay tuned for a separate post on this}.

One thing to note is that the kefir I use, whether it is homemade or store bought, always has the consistency of yogurt. While kefir is generally sold as a “drink”, my health food store carries an organic brand which comes in a tub and is as thick and creamy as yogurt. So, be aware that the consistency of your smoothie may vary depending on the thickness of your kefir.

INGREDIENTS
  • 2 bananas
  • 1½ cups kefir, preferably vegan
  • 1 teaspoon vanilla extract
  • ¼ cup homemade chocolate sauce
  • Optional: coconut whipped cream (see notes), dried banana slices and shaved chocolate for garnish
DIRECTIONS
  1. Add bananas, kefir and vanilla extract to a blender and process. To serve, pour a little smoothie mixture into each glass, add a layer of chocolate sauce and keep repeating until glasses are filled.
NOTES
Refrigerate a can of full fat coconut milk over night. Carefully remove from the refrigerator without shaking and scoop out the thick coconut cream that has accumulated at the top of the can. Discard remaining liquid or save for another recipe. With a hand mixer, whip coconut cream until it resembles regular whipped cream; it may take a while for the cream to stiffen. Keep refrigerated.
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