Ingredients

5 large bananas
1 cup vanilla-flavored milk of any variety (almond & coconut are especially tasty)

Types of Milk:

Cow’s Milk: Known for its calcium content, also provides 8 grams of protein per serving.
Soy Milk: Has similar fat and protein content to cow’s milk, but little to no saturated fat and cholesterol.
Rice Milk: Made primarily from brown rice, contains more carbohydrates and less protein than cow’s milk.
Almond Milk: Significantly lower in calories compared to cow’s milk and free of cholesterol and saturated fat.

Directions

Slice your bananas and place them in the freezer overnight.

Place frozen bananas and milk in a food processor. Blend until smooth, scraping down the sides of the food processor with spatula occasionally to ensure even blending.

Note: This consistency of this recipe is best when eaten immediately, rather than putting it back in the freezer to harden for later.