I’m calling this a Banana Split Smoothie, but you will notice that it’s actually missing two very key ingredients that would be part of a classic banana split:
Bananas and pineapple.
And you will also notice that it includes two very “odd” ingredients for a smoothie and are definitely not part of a classic banana split:
Sweet potato and avocado.
If you know anything about me, you’ll likely know about my love for adding sweet potato into my smoothies. In my opinion, once you add sweet potato to your smoothies, you’ll never go back.
Sweet potato provides smoothies with a silky texture that can’t be replicated with anything else, so I’ve been using sweet potato as a base for my smoothies for years.
I just recently created the recipe for this smoothie, though. I threw a bunch of ingredients into my blender, blended it up, and it tasted like a blended up banana split to me, so I had to share it with you (I’ve already made it two days in a row and it’s just too good to keep to myself!)
If you try and enjoy my recipes, don’t forget to tag me on social media: @iammegdoll – I love to see which recipes of mine you’re making and enjoying!
Banana Split Smoothie
1 fist-sized baked, then cooled Japanese sweet potato/Asian yam (white flesh, purple skin)
2 cups steamed, then cooled cauliflower florets
1 cup frozen strawberries
1 scoop vanilla protein powder
2 tbsp cacao powder
1/2 cup unsweetened nut milk (I like using cashew, but you can use your favourite, although it may alter the flavour slightly)
- Add all ingredients to a high-powered blender.
- Blend until smooth (be patient, this is a thick, eat-with-a-spoon smoothie!)
- Serve immediately and enjoy!
Optional: Top with your favourite toppings (cacao nibs and fresh strawberries slices would be perfect here!)