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magazine almond banana smoothies
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Everything you want in an easy strawberry smoothie, it’s perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey.
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A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.
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(3.87)
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A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.
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(4.5)
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Stacked with chopped bananas, vanilla pudding, and crunchy Marie biscuits, these individual banana pudding jars are the perfect make-ahead summer dessert.
4.0
(4)
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Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.
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Sweet strawberry, zingy ginger, and creamy yogurt join forces in this punchy pink refresher. Added dates ensure the final smoothie isn’t overly tart.
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Our method for lighting this retro New Orleans dessert on fire delivers maximum drama with none of the danger.
4.5
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Dark brown sugar and a dollop of mascarpone make for superior tenderness. Walnuts optional but encouraged.
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“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor
3.7
(3.72)
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As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).
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(5)
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(3.5)
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This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.
5.0
(5)
Articles
(211)
Cooking
You don’t need a recipe—just this golden ratio.
Kendra Vaculin
Lifestyle
A dispatch from Christina Chaey's summer of beverages.
Christina Chaey
Culture
You're probably a few bananas over the limit.
Amanda Shapiro
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
Nut butter is good for a whole lot more than just eating from the jar—here are 4 new ways to use it.
Rochelle Bilow
Lifestyle
The BA Test Kitchen’s Smoo Crew shows us the way.
Aliza Abarbanel
Videos
(237)
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Get the recipe: BA’s Best Banana Bread
Get the recipe: BA’s Best Banana Bread
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We show you how to make a berry, beet, mint, lime, and chia seed smoothie.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
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Join Sarah in the Test Kitchen as she makes the perfect post-workout smoothie!