Tropical Pineapple-Banana Shake

Julie B's Hive's Note:

From my Jenn-Aire cookbook. Refrigerate pineapple and banana overnight for an extra-cold breakfast shake.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 (8 ounce) can pineapple in juice
• 1 large banana , peeled and quartered
• 1 cup buttermilk
• 1 tablespoon honey
• 2 teaspoons finely chopped candied ginger
• 1 drop coconut extract (optional)

Directions:

1. Combine all ingredients in a blender and whirl for 1 minute until smooth.
2. Pour into 2 tall glasses and serve immediately.

Reviews

[Sweet Diva]

I am enjoying this right now and if I could give it more than five stars, I would! It's so good - the only thing I changed was that I added 1/3 cup vanilla protein powder - just for personal dietary preferences, as I often sub protein shakes for my breakfast and am always looking for new flavor possibilities so I don't get bored. I didn't refrigerate the pineapple or banana and it's just fine! Now I'm not so mad at DH for eating all of one of my ingredients for dinner tonight. Since I have to stop at the store anyway, now I can get more pineapple and bananas so that I can have this again tomorrow! :) I had planned to have the rest after my workout this afternoon, but...hope I can resist the temptation and wait till then.....:)

[alligirl]

This was a refreshing change to my morning routine! The candied ginger added a flair, without heat. I added a few ice cubes, and used fat-free buttermilk. Excellent recipe, Julie B! Thanks for sharing...made for ZWT 5.

[bluemoon downunder]

I don't care for ginger but my mother loves it, so I made this for her - exactly to the recipe. She really enjoyed a glass of this shake for this morning's breakfast and is pleased that she has another serve to enjoy tomorrow morning. She loved the blend of flavours and wouldn't even mind a bit more ginger in it! So, Julie, I'll certainly be making this again. Next time, I'm going to try making it with Greek yoghurt instead of the buttermilk. Thank you for sharing this recipe! Made for PRMR.