Also has potassium and Omega-3! And if you leave it in the fridge, it will turn into pudding. You can also use frozen bananas for a smoothie, but this one uses regular, room temperature bananas. You can also use other kinds of nut butters, like almond butter, cashew butter, and others if they are available. I personally prefer the taste of peanut butter.
This recipe makes about 2 tall glasses of protein shake.
- 3 ripe bananas, peeled
- 1/4 cup peanut butter
- 3-4 Tbsp flax seeds
- 1 cup almond, soy, coconut, or other non-dairy milk (can also use water, but may not be as creamy/heavy/flavorful). I think I like almond milk best for this.
- Combine all ingredients in a blender and blend until smooth. Bits of flax seed and/or peanuts may still be present, but that’s fine, so long as the flax seeds are broken up and the bananas and non-dairy milk are blended smooth.
I made these in Canada. Usually, I shared some with Fri, drank a glass, and put the rest in the fridge and finished it the next day, when it was more like pudding. I especially liked this shake for breakfast, but it made a nice dessert, too.