Peanut butter banana smoothie

• 2 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• 4 tbspnatural peanut butter — stirred smooth
• 2bananas — very ripe, peeled, broken up and frozen
• 1 cupwhole milk — room temperature, not cold
• 2 tbsprolled oats — optional, for body
• 2 tsphoney — optional
• ¼ tspfine salt
• ground cinnamon — a pinch

Method

1. 01

   Freeze the banana chunks on a tray for at least two hours, or overnight. Frozen banana is what makes this thick; ice cubes only make it cold and thin.

   120 min

2. 02

   Put the room-temperature milk, peanut butter, salt, cinnamon and honey in the blender and run it for thirty seconds. Nothing frozen goes in yet.

3. 03

   With the blender running on low, pour in the infused coconut oil in a thin stream. Coconut oil that hits frozen fruit sets instantly into hard white flecks that stick to the pitcher wall, and flecks on the wall are dose nobody drinks.

4. 04

   Add the frozen banana and the oats and blend on high until completely smooth, stopping once to scrape down the sides.

   1 min

5. 05

   Check the texture. It should be thick enough that it holds a groove from a spoon for a second — at that thickness the oil is trapped and cannot rise, which is why a smoothie handles fat so much better than a cold juice does.

6. 06

   Pour into two glasses, dividing by eye and then evening them up, and scrape the last of it out of the pitcher with a spatula. What clings to the blender is the richest part of the batch.

7. 07

   Drink it right away. It separates as it sits, and a smoothie that has been in the refrigerator for an hour needs another ten seconds in the blender before it is even again.