Late-summer peaches, the kind that drip when you cut them, are the reason to make this. Banana and yogurt round them out into something thick and mellow.
½
banana
1½
ripe peaches ripe
100 g
natural yogurt
5 oz
milk
Garnish: Peach wedge on the rim · Ice: Served up, no ice
Banana, Peach and Natural Yogurt Smoothie
Mild, creamy and peachy, with a gentle yogurt tang and banana sweetness.
Peach and banana are an easy pairing: the peach brings perfume and a little acidity, the banana brings body and sweetness, so you rarely need to add sugar. Natural yogurt and milk make it creamy and filling enough to stand in for a light breakfast.
Peaches are at their best from July to September. Outside that window, frozen peach slices or canned peaches in juice (drained) are a fair substitute. Leaving the skin on adds color and fiber, but a very fuzzy skin can be peeled if you prefer a silkier texture.
No, but peeling gives a silkier result. Blanching them for 30 seconds makes the skin slip off easily.
Yes, choose peaches in juice rather than syrup and drain them well.
Replace the milk with oat or soy drink and use a plant-based yogurt.
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