Recipe du Jour: White Chocolate Peanut Butter Banana Milkshake
I’ve been trying to eat really healthy again over the past month, and while most of it has been smooth sailing, the thing that’s been the hardest to say goodbye to are processed sugar and fat-laden desserts, like cakes, brownies, and ice creams. Since munching on fruit just wasn’t cutting it when it came to my dessert cravings, I decided to invent a solution.
And oh, what a happy solution it was. By combining just three delicious ingredients in a blender, I created something so satisfying and delicious, you’d never believe it was good for you. (And by happy coincidence, also vegan and gluten-free.) Fats and sugars aren’t the enemy – it’s just a matter of using healthy fats and sugars from natural sources.
So here’s what you’ll need for my dessert-in-a-glass: the White Chocolate Peanut Butter Banana Milkshake.
Ingredients:
- 2 bananas
- 1.5 – 2 cups (sweetened) vanilla almond milk
- 1 heaping tablespoon of White Chocolate Wonderful peanut butter (2 spoonfuls if you’re feeling particularly dangerous and want a richer shake)
Bananas can make or break any smoothie (or in our case, milkshake). I can always tell when places like Booster Juice or Jamba Juice use unripened bananas in their drinks. They’re starchy and suck all the moisture from your mouth. Bleh.
So here’s a tip: bananas are best when they get these wonderful little brown freckles all over them, and when they peel easily. At this point, the natural starches have converted to glucose (healthy sugar), and that’s also when bananas have the most cancer-fighting properties.
Peel and pop 2 beautifully ripe bananas into the blender.
Now for the magical ingredient. I’ve mentioned this in a post before, but Peanut Butter & Co. flavoured peanut butters are absolutely to die for. I love eating generous spoonfuls with sliced apples, but this recent discovery of adding it to shakes has been a revelation.
I buy Peanut Butter & Co. in grocery stores here in Toronto (at Metro), but if you can’t find them where you live, they’re also available online from their store, or from Amazon.
This particular peanut butter is all natural, vegan, certified gluten-free, and GMO-free. It’s made without high fructose corn syrup, cholesterol, trans fat, and all that bad stuff. I’m pretty sure it is addictive, though.
(Just so you know, I’m completely not sponsored by them at all, though if any PR reps are reading this, PLEASE SEND ME FREE PEANUT BUTTER! Mmmm.)
Now that you know how amazing and delicious this stuff is, spoon yourself a generous helping and add it to the blender. Don’t forget to lick the spoon!
Lastly, pour in a cup and half (-ish, this isn’t chemistry class) of vanilla almond milk. I like the one by Pacific Foods, because it tastes great and is organic. If you’d prefer to use regular milk (or rice milk, or soy milk) that’ll work too.
Just remember, if you’re using unsweetened milk, drizzle a bit of honey in there to make up the sweetness.
All that’s left is to blend that up until it’s nice and frothy.
Pour it out, and enjoy. It’s not my fault if you get hooked, though. I warned you!
Serve it in a mason jar with a striped paper straw if you’re feeling fancy. I got my mason jar tumbler (I almost wrote “tumblr”) from Indigo {here} and striped paper straws from this lovely Etsy shop.
Let me know if you try it, and happy weekend! (And happy Fourth of July to my American followers.) xx
– Sara
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