Scale

1 cup frozen banana, just ripe (moderate amines)

3/4 cup barista soy milk

1 tablespoon golden syrup

1 tablespoon carob powder

1/2 teaspoon vanilla essence (optional)

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Place all ingredients into a blender, such as a Ninja or Nutribullet.
Blend on high speed until the mixture is smooth and creamy. This usually takes around 20–30 seconds, depending on your blender.
Check the consistency. If the smoothie is too thick, add a little extra milk and blend again until your desired texture is reached. You may also need to mix any golden syrup that sticks to the cup with a spatula.
Pour into a glass and enjoy!

You don’t have to freeze the banana first if you don’t want to, but I personally prefer this.

The golden syrup sinks to the bottom of the blender so you may need to give a final mix with a spatula.

RPAH Food Intolerance Handbook lists Cavendish bananas that are just ripe as moderate in amines.