Banana Orange Juice Recipe

Close-up of a mixed fruit salad
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  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 4 to 6 servings
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Before I moved to Morocco where juice oranges are available throughout the year, I really didn't have a use for a citrus juicer. Here, however, my juicer gets used quite frequently (as does my blender) and therefore makes my list of essential kitchen equipment.

Whenever possible I prefer to make this popular banana and orange juice blend with freshly squeezed juice and recommend that you do, too. The flavor difference is remarkable. Depending on how juicy the oranges are, you'll need 8 to 12 juice oranges to yield 3 to 4 cups juice. If you can't get juice oranges or would rather the convenience of packaged juice, go ahead and use that instead; just be sure that it's 100 percent real juice and not a blend. 

I'm suggesting that you use three bananas, but more may be used for a thicker beverage. Bananas which have just turned a little too ripe for eating will provide the best flavor. We rarely add sugar, but since many Moroccans like their juice on the sweet side, I'm including it as an optional ingredient.

For a frostier treat, break the bananas into pieces and freeze ahead of time.

Also try some other family favorites, Strawberry Orange Juice, and Moroccan Panache.

What You'll Need

  • 3 to 4 cups freshly squeezed orange juice, preferably chilled
  • 3 to 4 large ripe bananas, or taste
  • 2 to 3 tablespoons sugar (optional)
  • a handful or two of ice cubes (optional)

How to Make It

  1. Peel the bananas, break them into pieces and place in a blender or food processor. Add a little orange juice -- about 1/2 cup should be sufficient -- and process on high speed until the bananas are a smooth puree. (Note: If you're using frozen bananas, you may need to add slightly more juice to be sure that they process to a puree.) Processing the bananas like this before adding all the juice will help ensure that all the fruit is fully blended with no unwanted chunks.
  1. Add the remaining juice (and sugar, if using) and process on high speed until smooth and well-blended. 
  2. If you'd like to add ice, which we often do in the summer months, add it to the blender and process on high speed until the ice is crushed and blended with the juice.
  3. The juice is best served immediately; pour into glasses and serve.
  4. If refrigerating the juice for later use, shake or stir before serving.
  5. Know that the banana orange juice may darken in color over time. Try to consume the juice within 24 hours or you may find that the flavor of the bananas becomes unpleasantly pungent.
Nutritional Guidelines (per serving)
Calories 83
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 9 mg
Sodium 26 mg
Carbohydrates 18 g
Dietary Fiber 0 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)