This Peanut Butter Banana Milkshake is a healthier milkshake made without ice cream, and perfect to meal prep many ultra-creamy milkshakes.
Creating healthier versions of my favorite treats has always been my passion like when I made my No-Bake Twix Bars, Chunky Monkey Ice Cream Bites, or Avocado Banana Pudding and this Peanut Butter Banana Milkshake is another perfect example.
I love vegan milkshakes, but often find them too much for a quick healthy treat. This recipe came about when I was looking for a way to fix my craving for a creamy, delicious milkshake without relying on ice cream or excessive sugar.
By using ripe bananas and canned coconut milk as the base, and adding a touch of peanut butter, I crafted a milkshake that’s not only healthier but also incredibly tasty and satisfying. Plus, it’s completely vegan, so everyone can enjoy it!
Ingredients and Substitutions
- Ripe Bananas: The bananas should be large and very ripe, with black spots on the peel. These bananas are sweeter and blend smoothly, providing natural sweetness and creaminess. If you don’t have ripe bananas on hand, you can speed up the ripening process by placing them in a paper bag for a day or two. Alternatively, frozen bananas can be used, which also add extra thickness to the milkshake.
- Canned Coconut Milk: This ingredient gives the milkshake its rich and creamy texture. Look for full-fat canned coconut milk for the best results. If you prefer a lighter version, you can use coconut milk beverage, though it will be less creamy. For alternatives, almond milk or cashew milk can be used, but the texture will be slightly different.
- Peanut Butter: Unsalted peanut butter is ideal to control the sodium content. You can use creamy or chunky peanut butter depending on your texture preference. For those with peanut allergies or looking for a variation, almond butter, cashew butter, or sunflower seed butter are excellent alternatives.
- Vanilla Extract (Optional): This adds a lovely depth of flavor to the milkshake. If you don’t have vanilla extract, you can skip it or substitute it with a tiny amount of almond extract or coconut extract for a different twist.
- Maple Syrup (Optional): This sweetener is optional, especially if your bananas are very ripe and sweet. If you prefer, you can use agave syrup, date syrup, or another vegan sweetener of your choice.
How to Make Peanut Butter Banana Milkshake
To make this no-ice cream milkshake, you need to first make the frozen banana mixture and then blend it into a milkshake.
Pour the ripe bananas with the canned coconut milk and peanut butter.
Blend the banana mixture on high speed until it’s smooth.
Pour the banana mixture into a 12-hole silicone pan and freeze it overnight.
The next day, add almond milk
Tips for the Perfect Milkshake
- Consistency: When blending the frozen cubes with almond milk, adjust the amount of milk to achieve your desired consistency. Start with 3/4 cup and add more gradually if needed.
- Blending: Use a high-powered blender to ensure a smooth and creamy milkshake. If your blender struggles with the frozen cubes, let them sit at room temperature for a few minutes before blending.
- Flavor Boost: For an extra flavor boost, consider adding a pinch of cinnamon or a spoonful of cocoa powder to the mix.
- Texture Variation: If you like a bit of crunch in your milkshake, stir in some chopped nuts or granola after blending.
Serving
- Garnishes: Top your milkshake with a drizzle of peanut butter, a sprinkle of cocoa powder, or a handful of granola for added texture and flavor.
- Glassware: Serve the milkshake in a chilled glass to keep it cool and refreshing. For an extra touch, dip the rim of the glass in maple syrup and then in crushed nuts or coconut flakes.
- Occasions: This milkshake makes a perfect breakfast treat, post-workout snack, or a refreshing dessert on a warm day.
- Pairings: Pair the milkshake with a slice of whole-grain toast topped with peanut butter and banana slices for a balanced and satisfying meal.
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Peanut Butter Banana Milkshake
Ingredients
- 2 large Ripe Bananas - black spotted
- 15 fl oz Canned Coconut Milk
- 2-3 tablespoons Peanut Butter - unsalted
To Make The Milkshake
- 2 ¼ cup Almond Milk
Optional
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Maple Syrup - no need if the banana are ripe enough
Instructions
- Blend all the ingredients together and pour the mixture into a 12-hole silicone muffin pan, or ice cube tray.
- Freeze the muffin pan overnight.
- To make the milkshake, pop 1/3 of the amount of frozen blocks (it means if you freeze 12 cubes, you need 4 frozen blocks). Place in a blender with 3/4 cup of almond milk and blend until smooth. If the milkshake is too thick, add more almond milk gradually and blend in. If too runny, blend in more frozen banana peanut butter cubes.
- Store the cube sup to 3 months in the freezer.
Hi Carine. Thanks for this recipe. Do you have any suggestions to substitute coconut milk? Thanks!
I recommend canned coconut milk because it makes the shake quite thick. You can use any normal plant-based milk as well (soy milk, almond milk, regular coconut milk, or cashew milk) but it won’t be as thick.
Yum very good
Thank you!!
Could the PB banana milkshake be made in a ninja creami?
I guess, I didn’t try yet