I wrote the first version of this post several months ago, when it was still cold and gray, when practically every non-citrus fruit I had was stashed deep in the freezer. My bananas, however, sat cheekily on the countertop, getting spottier and spottier by the second. Enter this delicious shake, which makes the best of frozen strawberries and sweet, ripe, perhaps a-little-too-soft bananas. Of course since I shot this strawberry season has come and (mostly) gone, and so I tried this recipe with fresh strawberries and frozen bananas. It totally works– but I think I prefer the first version just a tad more. And since my strawberries are back in the freezer again, that’s the one I’ll be making and the one I recommend. It’s simple yet substantial, with peanut butter and jelly vibes that will have you craving it on the regular.
¾ cup unsweetened vanilla plant-based milk
¼ cup salted peanut butter
¾ cup frozen strawberries
2 ripe bananas
Very optional: bit of sweetener, to taste (not necessary if fruit is very ripe)
- Combine everything in a blender and process until smooth, stopping to scrape sides as necessary. Enjoy.
Yield: 2 cups
If you love bananas and peanut butter, then you will love this shake. The date adds just enough sweetness and a slight caramel flavor; the vanilla makes it extra delicious. I’ve listed the ice cubes as optional because I like this shake both with and without them. Without the ice cubes it’s a little creamier, and with, frostier (though, admittedly, a bit brain freeze inducing). Also, I know I’ve mentioned this before but it bears repeating: this peanut butter is the BEST EVER. Phil and I order the 35 oz jars in bulk because we’re
obsessed hardcore like that.
1 cup unsweetened milk of choice
splash of vanilla extract
1/3 cup natural, unsweetened peanut butter (if using unsalted, add pinch of salt)
1 smallish date, pitted
2 frozen bananas
1-2 small ice cubes, optional
Blend all ingredients in a high speed blender until well combined and creamy.
Yield: 2 servings
The mornings are now cool and the evenings breezy, but– at least in my neighborhood– afternoons continue to be hot and sunny. I’m still taking my coffee iced at least most of the time, still stuffing my face with tomatoes and peaches, still scratching mosquito bites. It’s technically still summer. So it’s rather perfect timing that Philip and I recently acquired our very own Vitamix (many thanks to my sister Norah for the Crate & Barrel gift card! one of the many perks of getting married). I finally get to see what all the hype is about and am totally geeking out. When I tried this shake with strawberries, almond butter, and coconut, I was instantly reminded of a Good Humor Strawberry Shortcake ice cream bar. The speckled pink and tan kind with the deep cerise middle I so loved as a kid. Indeed, this shake is pretty and sweet and completely delightful– the perfect after school, after work, anytime treat.
*This shake is quite thick– like ice cream!– so feel free to add more almond milk if you’d prefer something more straw-friendly.
¾ cup unsweetened almond milk
1/8 tsp vanilla extract
3 tsp agave nectar
2 tbsp plain almond butter
pinch of sea salt
2 tbsp unsweetened shredded coconut
2 cups frozen strawberries
Add all the ingredients, in listed order, to a high speed blender and process until fairly smooth, about 45 seconds or so. You may have to stop once or twice to scrapes the sides of the blender with a spatula (or tamper).
Yield: 2 servings