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If you workout then you probably already know the importance of taking protein powder to help "refuel" after a strenuous workout. Taking just the same thing all the time though gets boring, so I've come up with some different ways to jazz up a regular old protein shake.

This is one that I really like, using the Double Bonded Chocolate Protein Powder. The frozen banana adds a wonderfully creamy texture and the xanthan and guar gums help thicken the shake almost to a pudding-like thickness. I like to eat it with a spoon sometimes. If you don't have any of the gums on hand though taking them out won't hurt too much. And oh, another thing: this isn't a very icy shake without the ice. So if you like your protein shakes icy be sure to include the ice (go by taste, I like to use anywhere from 5 cubes to a large handful).

If you're taking this for breakfast or as a post-workout drink I totally recommend adding the coconut oil as it'll give you that extra energy boost. This protein shake may be a little extra fuss then the normal water/milk + powder but it's worth it.

Let me know what you think if you try it!

Sarah:)

Chocolate Coconut Banana Protein Shake

Chocolate Coconut Banana Protein Shake recipe photo
Chocolate Coconut Banana Protein Shake
Prepared by Sarah Shilhavy,
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 3 minutes

  • 1-2 heaping scoops double bonded chocolate protein powder
  • 1 teaspoon cocoa
  • 1/4 teaspoon xanthan gum, optional
  • 1/4 teaspoon guar gum, optional
  • 1 frozen banana
  • 3/4 cup water
  • 1/2 cup coconut milk* or organic raw whole milk
  • 5 ice cubes, optional (more or less as desired)
  • 1-3 tablespoons coconut oil, melted

Add all ingredients except coconut oil to blender and blend, pouring the coconut oil in slowly. Continue blending until smooth and enjoy.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Why the need for the xanthan gum and guar gum in this recipe? What if it were made without those ingredients?
# Posted By Katie | 5/14/11 4:32 PM
Katie: Read the blog that I wrote for this, I talk about the gums in there. You don't have to use them (and/or you could use all of one gum instead of both, for example: 1/2 teaspoon or guar or xanthan gum). But I do recommend adding them.
# Posted By Sarah:) | 5/14/11 10:13 PM
Can you make this ahead of time? I'd like to make this for my son's breakfast, but I leave for work hours before he gets up and my mom gets him ready.
# Posted By Miss J | 7/14/14 9:06 AM
Miss J - yes you can. Just keep it refrigerated, and omit or cut back on half the gums used.
# Posted By Sarah S. | 7/14/14 10:21 AM

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