I was perusing Facebook today and found a friend in raptures over a banana milkshake she made. That sounded delicious, but naturally, I can’t add a bunch of French Vanilla ice cream like she did, and I wanted it to be a bit more healthy than that, anyway. I’m in Spring Cleaning mode (it hits me way early every year), so I’m all about using leftovers and partial containers; I had frozen bananas, and almost-empty natural peanut butter, greek yogurt (the only dairy I can tolerate), and almond milk. This was the result; feel free to modify to your heart’s content. This is a great shot of potassium, too!
Peanut Butter Banana “Milkshake”
You can adjust the amounts and taste to your preference…even add some chocolate syrup to it if you’re a huge chocolate fan. As I blend, I taste test and adjust until it’s just right for my mood.
2 frozen overripe bananas
1/2 c. all natural peanut butter (just ground up peanuts)
Enough almond milk to give it a good milkshake consistency…probably 2 cups or so
3/4 c. plain greek yogurt (substitute So Delicious vanilla coconut milk ice cream for a special treat! Or just coconut milk yogurt- also keeps it vegan)
1/3 c. PB2 (a gluten-free, dairy free, all natural powdered peanut butter with cocoa powder in it…absolutely delish)
if you don’t have PB2, you might want to get some…or just add extra peanut butter and as much cocoa powder as you feel is tasty
**If you want it a bit sweeter, add some raw honey or agave**
PB2’s entire ingredient list is this: Roasted peanuts, cocoa powder, sugar and salt, and is certified gluten free.