Ingredients
Scale
- 1 large frozen banana (sliced before freezing)
- 1 scoop (30g) vanilla whey or plant-based protein powder
- 1/2 cup plain non-fat Greek yogurt
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened almond milk (add more only if needed)
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond butter (for the “cinnamon swirl” effect)
- A pinch of sea salt
- Optional toppings: Low-sugar granola, extra cinnamon, or a drizzle of maple syrup
Instructions
- Place your blender jar in the freezer for 5 minutes before starting to ensure the smoothie stays cold and thick. Gather all your ingredients and ensure your banana is completely frozen solid, as this provides the creamy, ice-cream-like base. Measure out the protein powder and almond milk so you are ready to blend quickly.
- Add the frozen banana slices, vanilla protein powder, Greek yogurt, ground cinnamon, vanilla extract, sea salt, and half of the almond milk into a high-speed blender. Start blending on the lowest speed, using a tamper to push the ingredients down toward the blades. Gradually increase the speed, adding the remaining almond milk only if the motor is struggling. Blend until the mixture is completely smooth and reaches a soft-serve consistency.
- Scoop the thick mixture into a chilled bowl. In a small microwave-safe dish, melt the almond butter for 10 seconds until runny, then stir in a pinch of cinnamon. Drizzle this mixture over the smoothie bowl and use a toothpick or spoon to create a “cinnamon roll” swirl pattern. Add your favorite toppings like granola or a dash of extra cinnamon and serve immediately while cold.
- Cook Time: 5 minutes