Batter Licker

February 29, 2012

peanut butter, banana, and almond milk shake

I didn’t have enough sad, brown (black??), dead, squishy bananas to make banana bread. ::sigh:: I only had one limp little fella laying around, filling my fridge with his sickly sweet scent. He had to go, pronto.

So I blended him to smithereens. (I get a little violent about soggy old bananas sometimes, especially when they taunt me with their so-totally-grossness while I’m making a concerted effort not to waste “food” – if bananas that far gone even still qualify as edible.)

Gussied up with a couple spoonfuls of peanut butter and a pour of almond milk, the banana transformed into such a fantastic shake that I almost can’t wait for the green bananas on my counter to go down the same overripe road.

Not only did it taste great and come together in about 30 seconds (most of which I spent squishing the banana out of its peel while turning my head away and whining ewwwwwwwwww), but the energy boost and fullness I experienced after guzzling down the liquid deliciousness lasted from early morning through lunch.

That’s a feat not many foods can accomplish for me, so I think I’ll keep this one handy for the next rogue banana that comes around!

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Peanut Butter, Banana, and Almond Milk Shake
Serves 1

For a thicker consistency, use a frozen sliced banana (I just used a refrigerated one).

1 c. original almond milk
1 ripe to very ripe banana (the browner, the sweeter!)
2 heaping Tbsp. peanut butter

Blend all ingredients until smooth.

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