peanut butter banana coconut-shake

in a blender, (i promise no more blenders for a while after this!) blend until smooth: 1 large banana, 3 tbsp sweetened peanut butter, a 13.5 oz. can of coconut milk, and 6-10 ice cubes.

to make it extra cold, chill all of the ingredients for a couple of hours or overnight. i wouldn’t suggest adding extra sugar to this - there’s already plenty in the banana & PB. for a lower calorie drink substitute half the coconut milk for rice milk.

serve very cold to 4 people. (a small serving goes a long way!)

this was one of the most unique and flavorful banana breads i’ve ever tried! i mean, with a name like “tropical fruit blueberry banana bread” you know from the beginning that this will be different than any banana bread your mom has ever fed you. i love that it calls for coconut oil - just the smell of it makes you want to eat the dough! the final product is dense and gooey, with a crunchy cinnamon crumble topping. i’d eat this for breakfast any day of the week. (or, every day of the week, really.)

you can find the full recipe to this on page 23 of chickpea’s spring issue. the recipe was written by beth cramer.

all this week we’re going to be featuring some of the foods we’ve photographed for our latest issue of chickpea magazine. (if you’ve never heard of chickpea before, basically it’s a quarterly vegan publication we here at hipsterfood started - and it’s packed full of YOUR submissions of photography, recipes, articles, and more. you can find more out about it here!)

currently we’re accepting submissions for our summer issue, so if you’ve got a good idea, contact us!

banana bread for dessert & breakfast tomorrow…mmmm