Banana Malt

Peel 1-2 ripe bananas and slice them into chunks, then place them in the freezer for at least 30 minutes until partially frozen for a thicker consistency.

Measure out 2-3 scoops of vanilla ice cream and allow it to soften slightly at room temperature so it blends more easily.

Add the frozen banana chunks, softened vanilla ice cream, 3/4 cup of whole milk, 3 tablespoons of malted milk powder, and 1 teaspoon of vanilla extract into a blender.

Secure the blender lid and blend the mixture on medium-high speed for 30-60 seconds until the malt is smooth, thick, and creamy with no banana chunks remaining.

Taste the malt and adjust sweetness by adding a small drizzle of honey or vanilla syrup if desired, then blend for an additional 10-15 seconds to incorporate.

Pour the finished banana malt immediately into a chilled tall glass, taking care to preserve its thick and frothy texture.

Top with a dollop of whipped cream and a light dusting of malted milk powder or a banana slice as a garnish before serving.