Esta Batido de plátano y mantequilla de cacahuete 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 Barras Twix sin hornear, Bocaditos de helado Chunky Monkey o Pudín de aguacate y plátano 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, delicioso batido without relying on ice cream or excessive sugar.
Mediante el uso de plátanos maduros 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!
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Batido de plátano y mantequilla de cacahuete
Ingredientes
- 2 large Plátanos maduros - black spotted
- 15 fl oz Leche De Coco Enlatada
- 2-3 cucharadas de Mantequilla de maní - sin sal
To Make The Milkshake
- 2 ¼ taza de Leche de almendras
Opcional
- 1 cucharadita de Extracto de vainilla
- 2-3 cucharadas de Jarabe de arce - no need if the banana are ripe enough
Instrucciones para la impresión en alta definición
- 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.
Nutrición
Ingredientes y sustituciones
- 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.
- Mantequilla de maní: 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
- Consistencia: 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.
- Mezcla: 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.
- Aumento del sabor: For an extra flavor boost, consider adding a pinch of cinnamon or a spoonful of cocoa powder to the mix.
- Variación de textura: If you like a bit of crunch in your milkshake, stir in some chopped nuts or granola after blending.
Sirviendo
- Guarnaciones: Top your milkshake with a drizzle of peanut butter, a sprinkle of cocoa powder, or a handful of granola for added texture and flavor.
- Cristalería: 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.
- Ocasiones especiales: This milkshake makes a perfect breakfast treat, post-workout snack, or a refreshing dessert on a warm day.
- Maridajes: Pair the milkshake with a slice of whole-grain toast topped with peanut butter and banana slices for a balanced and satisfying meal.
Hi! Does it have to be frozen overnight? Can we use it in a few hours?
The longer you freeze it, the creamier the milkshake will be.
I’ve been doing a version of this for years and it’s a goto for me in the mornings. I love your idea of blending the coconut milk, banana and peanut butter together and pouring it into the silicone cups and freezing! I use almond butter typically and add a tablespoon of coconut milk powder, a scoop of unflavoured protein powder and about a teaspoon of instant espresso powder. Thank you for this idea to make it easier and tastier ❤️
¡El gusto es mio!
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
Gracias !!
Could the PB banana milkshake be made in a ninja creami?
I guess, I didn’t try yet