Food stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver
Recipe courtesy of Tyler Florence

Spinach and Banana Puree

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 1/2 cups


  1. Puree 12 ounces fresh spinach (tough stems removed), 2 peeled bananas and 1/4 cup each plain whole-milk yogurt and unfiltered apple juice in a food processor until smooth. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.