Place your frozen banana slices into a high-speed blender or food processor. If you are using dates for natural sweetness, ensure they are pitted and soft. If they are firm, soak them in hot water for 5 minutes beforehand to ensure a smooth blend. Add the Greek yogurt and vanilla extract to the blender canister.

Add the protein powder, sea salt, and half of the almond milk. Start blending on the lowest speed. Use a tamper to push the frozen fruit down toward the blades. Gradually increase the speed as the mixture begins to break down. If the blender gets stuck, add the remaining almond milk one tablespoon at a time. The goal is a texture similar to soft-serve ice cream, so avoid adding too much liquid.

Once the mixture is completely smooth and thick enough to hold its shape, scoop it into a chilled bowl. Use the back of a spoon to create swirls on the surface. Immediately sprinkle with extra flaky sea salt and your choice of toppings. Serve right away before it starts to melt for the best texture.