PB&J with Banana

When I wake up in the morning, I’m usually pretty hungry. I don’t want to wait around for a complicated breakfast when my tummy is growling. I want to eat something yummy! Mommy has been coming up with breakfast ideas that are quick, easy, and nutritious without sacrificing flavour.

Here is one of my favourite new breakfast recipes. It’s a twist on the classic peanut butter and jelly in puree form. I’m not old enough for jams and jellies, so we use fresh fruit as a substitute. Just as delicious without all that sugar.

Ingredients:

4 ripe bananas

1 lb of strawberries

1/2 cup of peanut butter

Preparation:

This recipe requires no cooking. It’s simple, easy, and takes minutes to prepare.

When selecting your peanut butter, we recommend that you look for one that contains only peanuts or dry roasted peanuts. Many brands of peanut butter contain added oils which tend to be highly processed. The purpose of these oils is to prevent the natural oils in the peanuts from separating from the peanut pulp. It is purely cosmetic as you can easily remedy this problem by stirring the peanut butter.

Wash the strawberries thoroughly and remove the green tops. Cut them into manageable pieces. Peel the bananas and remove the stringy fibres. Slice them into manageable pieces about half an inch long.

Put a small handful of strawberry pieces into a blender and turn it on low speed. When the strawberries have been liquified, begin adding more strawberries one small handful at a time until all the strawberries have been turned into a puree.

Begin adding the bananas one small handful at a time. You should see the puree begin to thicken as you continue to add the bananas. When all the fruit is blended, add the peanut butter, make sure that the blender lid is closed securely, and adjust the blended speed to high. Run the blender on high for about a minute or until all the ingredients are thoroughly blended and your puree is velvety smooth.

This batch is intended to yield leftovers. We don’t recommend storing this puree in the fridge but it keeps very well in the freezer. We freeze ours in meal sized portions for fast breakfasts or quick snacks.