Ingredients
Scale
- 1.5 frozen bananas (peeled and sliced before freezing)
- 1 scoop (approx. 30g) Vanilla or Cookie Dough flavored protein powder
- 1/4 cup non-fat Greek yogurt (or dairy-free alternative)
- 1 tablespoon almond butter or cashew butter
- 1–2 tablespoons unsweetened almond milk (add slowly)
- 1 tablespoon mini dark chocolate chips
- A pinch of sea salt
- Optional: 1 tablespoon oat flour for that authentic “doughy” texture
Instructions
- Step 1: Prepare the Base. Place your frozen banana slices into a high-powered blender or food processor. It is crucial that the bananas are rock-solid to achieve that thick, ice-cream-like consistency. Add the Greek yogurt and the nut butter on top of the fruit to help the blades catch.
- Step 2: Blend to Perfection. Add the protein powder, oat flour (if using), and a tiny splash of almond milk. Pulse the blender several times to break up the frozen fruit. Gradually increase the speed, using a tamper if your blender has one, to push the ingredients toward the blades. Only add more liquid one teaspoon at a time if the motor is struggling. You want the mixture to be thick enough that it doesn’t fall off a spoon when turned upside down.
- Step 3: Mix and Plate. Once the mixture is completely smooth and creamy, stir in half of the mini chocolate chips by hand. Transfer the smoothie into a chilled bowl. Smooth the top with the back of a spoon and garnish with the remaining chocolate chips and a sprinkle of sea salt. Serve immediately while it is still frozen and thick.
- Cook Time: 5 minutes