Peanut Butter Banana Shake

Name: Peanut Butter Banana Shake
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 120 g (1) ripe banana, very ripe, with brown spots; 3 tbsp smooth peanut butter; 2 tbsp honey; a pinch of fine salt; 60 ml (¼ cup) whipping cream (35–40% fat); 90 ml (¼ cup + 2 tbsp) whole milk; 110 ml (⅓ cup + 2 tbsp) whole milk, cold

Ripe banana and peanut butter blended into a thick, nutty shake, with a little honey and salt to round it out.

Hands-on: 10 min
Freeze: 24 h
Program: Milkshake
Makes: 4 glasses6 glasses

Ingredients

7 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

449 of 473 ml674 of 709 ml

In the tubpintScale reads

120 g (1 ripe banana)1 (120 g)1 (120 g)180 g (1½ ripe bananas)1½ (180 g)1½ (180 g)ripe bananaripe bananaripe bananavery ripe, with brown spots
3 tbsp3 tbsp3 tbsp4½ tbsp4½ tbsp4½ tbspsmooth peanut buttersmooth peanut buttersmooth peanut butter
2 tbsp2 tbsp2 tbsp3 tbsp3 tbsp3 tbsphoneyhoneyhoney
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt
60 ml (¼ cup)60 ml¼ cup (60 ml)90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)whipping cream (35–40% fat)whipping cream (35–40% fat)heavy cream
90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)135 ml (½ cup + 1 tbsp)140 ml (135 ml)½ cup + 1 tbsp (135 ml)whole milkwhole milkwhole milk

Add right before spinning

110 ml (⅓ cup + 2 tbsp)110 ml⅓ cup + 2 tbsp (110 ml)165 ml (⅔ cup)170 ml (165 ml)⅔ cup (165 ml)whole milkwhole milkwhole milkcold

TubsPints

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Steps

Blend 120 g ripe banana1 ripe banana1 ripe banana180 g ripe banana1½ ripe bananas1½ ripe bananas, 3 tbsp smooth peanut butter3 tbsp smooth peanut butter3 tbsp smooth peanut butter4½ tbsp smooth peanut butter4½ tbsp smooth peanut butter4½ tbsp smooth peanut butter, 2 tbsp honey2 tbsp honey2 tbsp honey3 tbsp honey3 tbsp honey3 tbsp honey and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until smooth.
Add 60 ml whipping cream60 ml whipping cream¼ cup heavy cream90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream and 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, then blend for 10 seconds more.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Pour into chilled glasses and add a banana slice to each rim.

Tips

Use a well-spotted banana. It is sweeter and blends smoother.
For a nut-free shake, use sunflower seed butter in place of the peanut butter.
Want it thinner? Add 2–4 tbsp cold milk and run Re-spin.

Texture not right? Find the fix in Texture help.

Why it works

Ripe banana adds natural sugar and pectin, and peanut butter adds fat, so the frozen base stays soft and blends into a thick, smooth shake.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

211kcal

5 gProtein

13 gFat

21 gCarbs

16 gSugar

Whole tubpint: 845 kcal, 20 g protein1268 kcal, 30 g protein (709 ml24 oz). Contains: Peanuts, Milk.

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