Today I come with a drink I love! A banana shake with almond milk refreshing, delicious and filling. It's a great way to start a brave person's day, a perfect dessert if you've eaten light or a delicious snack.
You'll see that all the recipe ingredients are easy to have at home. Also, in the warm months, it's a great way to use those riper bananas that at other times of the year we use for cakes, puddings or muffins.
If you like banana, this shake will grab you from the first sip and I'm sure it will become one of your favorites. All the ingredients are great on their own, but when combined, the flavor is absolutely delicious and suitable for any time of day.
For this shake you will only need a blender. So there's no excuse!
Ingredients
- 1/2 l almond milk
- 3 ripe bananas previously peeled and frozen whole
- 1 ripe banana at room temperature
- Juice of 1/2 lemon
- 1 cc of vanilla extract
- 1 cc of honey
- 3 cs of sunflower oil (you can replace it with coconut oil)
- 1/2 cc of cinnamon (optional)
Preparation
- Take the bananas out of the freezer and, without wasting time, cut them into large pieces. Put the pieces in the blender.
- Add all the remaining ingredients. Blend about 50 seconds (use the "Pulse" function if your machine has it, to help cut the frozen pieces).
- Pour the contents of the jar into a tall glass*, garnish with a few banana slices and serve with a bamboo straw or with these stainless steel ones from Lurch.
- Ready to enjoy!
*You can serve the shake in the handled jug Quattro Staggioni, or in a tall clear glass, a short colored glass, a handled jug or a pretty goblet. Here you'll find endless possibilities so that your shake, besides being delicious, looks great!
Ideas for serving your banana shake
Besides banana slices, you can serve the shake as you like using your favorite toppings. Here are some ideas:
- Sprinkle cinnamon on top or serve it with a cinnamon stick as a straw to bring it to the table.
- You can also sprinkle cocoa or decorate it with some chocolate shavings that you can easily make with a kitchen grater.
- Put two tablespoons of shredded coconut, cocoa, cinnamon, or the sugar you prefer (white, brown or coconut) on a plate. Moisten the rim of the empty glass with water or a little of the shake itself. Turn the glass over and place it on the plate so it absorbs the chosen ingredient and leaves a perfectly defined rim.
- You can also do it by putting honey, dulce de leche or salted caramel instead of water and on the plate put some crushed cookies or finely chopped nuts.
Notes
- You can also add vanilla or cinnamon by incorporating them with the other ingredients. I personally love both flavors and they pair very well with banana and almond milk.
- If you like very sweet shakes, you can sweeten it naturally with stevia, honey or agave syrup.
- If you like banana you must try this shake no matter what. And if you want to discover other shakes with very tasty and easy-to-make combinations, here you have several options.
- You can use other oils instead of sunflower oil, besides coconut. Try a nut oil, like almond oil, or even sesame oil, which will give it a very interesting toasted note.
- If you don't have frozen bananas, you can make the shake by adding a little crushed ice to the rest of the ingredients. It'll be just as tasty!
- You can serve it immediately or keep it for a few hours in the fridge in a well-sealed bottle, but remember that banana oxidizes quickly and the shake will darken (the added lemon will slow that oxidation, but won't prevent it).
- Bearing the previous point in mind, if you make more than one, you can prepare them individually. That way you won't have to open and close the bottle every time you want to serve one. For these presentations, glasses or jars with lids are ideal, or the Quattro Stagioni jars from Bormioli Roco.
Comments
Claudia said:
Muchas gracias, Marta! Muy feliz de que te haya gustado. Espero que la disfrutes mucho este verano. Un saludo!
Marta said:
Muchas gracias, muy agradecida por la receta, debe estar delicioso, esta tarde me pongo con ella.