Banana and parsnip smoothie

I’ve mentioned my smoothie move before: starting off with a veggie instead of packing it full of fruit. The parsnip-banana combo is a wee trick I learned from reading Sarah Wilson‘s Simplicious (she drastically reduces the sugar content of banana bread by bulking her recipe up with parsnips), and it’s a doozy. It turns out parsnips were often used to replace bananas in baked goods during World War Two, when the tropical yellow fruit was scarce. And when I read that titbit, I actually wondered why I hadn’t thought of it before. There is something slightly bananaey about the humble parsnip, and when you combine it with banana-friendly flavours as I do here (think cinnamon, peanut butter, coconut, cacao nibs), then I promise you won’t know there’s a veggie in there at all.

One little FYI for the road: here’s why I don’t typically eat bananas during the winter months, but I was gifted the banana that ended up in this recipe and I hate to see food go to waste.

Banana and parsnip smoothie

Serves 2
  • 1 x parsnip, peeled, chopped and boiled until soft
  • 1 x banana
  • 1 cup x milk of choice (or water, if you've got none)
  • 1/2 cup x coconut yoghurt
  • 2 TBSP x peanut butter (almond or cashew butter would also work well)
  • 2 tsp x maca powder
  • 2 tsp x ground cinnamon
  • 1 tsp x vanilla extract
  • Toppings (optional): toasted coconut, cacao nibs, crushed peanuts


Add smoothie ingredients to a blender (or use a stick blender). Blend until smooth, adding extra milk or water if necessary to achieve desired consistency.