Raw Banana Bread Milkshakes Recipe From ‘The First Mess'

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Laura Wright of The First Mess shares recipe for raw banana bread milkshakes, with no milk in sight.

Photo: Laura Wright

Raw Banana Bread Milkshake
Serves to 2-4

I think my pal Emily von Euw understands what a huge role juices, shakes, and little wholesome bites can play in personal wellness. Her newest book, 100 Best Juices, Smoothies and Healthy Snacks, has so many vibrant and delicious ideas to keep anyone satisfied.

I took her basic nut milk formula (using walnuts, upon her recommendation), and I can tell you, with certainty, that it won’t be the last time I do so. I’ve made almond, cashew, macadamia, hemp, coconut, and brazil nut milks before, but this here is somethin’ special.

As soon as I tasted her buttery and toasty–tasting milk, I knew I had to mix it with banana, cinnamon, vanilla, and cacao nibs for a creamy-sweet banana bread feel. The nuts-to-water ratio makes for a rich texture, and in this shake, it’s so decadent, nourishing, and perfect.

For the walnut milk:
1 cup raw walnuts, soaked for at least 4 hours
3 cups filtered water

For the milkshake:
3 cups walnut milk
2 scant cups sliced bananas (fresh or frozen)
1 tsp ground cinnamon
Pinch of fresh grated nutmeg
1/2 tsp vanilla powder (or extract)
1 tbsp maple syrup (optional, but I enjoy it)
Ice (optional)
2 tbsp cacao nibs
Toppings of your choice (I used bee pollen—which is not vegan—chia seeds, sliced bananas, more cacao nibs, and teeny sprinkles of pink Himalayan salt)

Make the walnut milk: Strain the soaked walnuts and place them in an upright blender. Add the filtered water to the blender. Blend the mixture on high for about 2 minutes, or until you have a fluid, creamy “milk.” Strain the milk with a fine mesh strainer over a large bowl or pitcher. Push the walnut pulp in the strainer with the back of a spoon to get all of the milk out. Pour the strained milk into a sealable container and refrigerate until ready to use. The milk will separate, so just shake it every time you use it.

In an upright blender, combine 3 cups of walnut milk, sliced bananas, cinnamon, nutmeg, vanilla powder, and maple syrup (and ice, if using). Blend on high until you have a creamy and smooth mixture. Add the cacao nibs and blend for 10 seconds more. Cover blender pitcher with plastic wrap and refrigerate until mixture within is chilled.

Pour the shake into glasses and garnish with desired toppings. Serve cold.

More drinkable goodies:

Ryan Seacrest’s Vitamix smoothie recipe

A peanut butter and kale smoothie that tastes delicious, we swear

A breakfast milkshake you can’t say no to

Are smoothies and shakes a regular part of your diet? Tell us below!