Hummingbird Cake Smoothie

Sainsbury’s recently asked if I would like to come up with a recipe using bananas, for Fairtrade Fortnight. Did you know all of Sainsbury’s bananas are Fairtrade?

I set about making another of my cake-based smoothies. These have been very popular and something I will continue, even after healthy January is over.  I recently made a hummingbird cake for a special occasion ( I decorated it like a watermelon, see below) and thought turning that into a healthy smoothie would be perfect.

Hummingbird cakes are packed with bananas, pineapple, (occasionally) coconut, pecans and cinnamon. That sounded like a perfect combination for a smoothie and I set about devising how to get all of that into a delicious smoothie.

Ingredients:

2 bananas

100 grams pineapple (any form)

350 ml coconut water

2 tablespoons dessicated coconut

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

25 grams pecans

Method:

Place all of the ingredients into a blender or smoothie maker and blitz until smooth. Pour over ice into a favourite glass and plunge in a straw.

This is a very tropical drink with the fruit on offer. The cinnamon spice gives the drink a nice kick too. And the vanilla, I find, is what makes the difference between a fruit smoothie and cake-flavoured smoothie.

I could have sworn I’d made a hummingbird cake here on Cakeyboi before, but I haven’t. I shall rectify that in the future!

Enjoy the smoothie in the meantime...

Disclosure Statement: I received gift vouchers to cover the cost of the ingredients in this recipe. Any opinions expressed in this post are my own.