In a blender, combine the frozen bananas, walnuts, maple syrup, vanilla, refined coconut oil, salt, and milk. Blend until smooth.

To serve, pour the smoothie into a tall glass a few tablespoons at a time, alternating with a few splashes of Montmorency Tart Cherry juice until the glass is full, creating layers of smoothie and juice. Use a straw or a long spoon to swirl the mixture together, then top with whipped cream and dried tart cherries if desired. Serve and enjoy!

Note:

— To freeze bananas, first peel the fruit, then cut into 1-inch pieces. Line a baking sheet with parchment, wax paper, or aluminum foil. Lay the pieces in a single layer without touching on the baking sheet, and freeze until solid, 1 to 2 hours. Transfer the frozen pieces to a Ziplock bag for storage in the freezer for up to 2 weeks.

— Any type of milk will work in this recipe: dairy milk, or plant-based milks such as almond, cashew, soy, oat, or hemp. When adding the milk, start with 1/2 cup and blend. If it seems too thick, add more until the consistency becomes like soft serve ice cream.

— If desired, the smoothie can be topped with whipped cream. You may simply use canned whipped cream or make it yourself. To make whipped cream, first place a mixing bowl and beaters in the freezer for 10-15 minutes to chill. Remove from the freezer and pour about 1/2 cup of heavy whipping cream (or solidified coconut cream from a can of coconut milk, for a non-dairy option) into the bowl and whip on high speed until frothy. Add a spoonful of powdered sugar if desired and continue to beat until soft peaks form when you lift the beaters.