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PB Banana Chia Pudding
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  1. ¼ c all-natural peanut butter (only the all-natural, runny peanut butter will work for this recipe - JIF will not)
  2. 1 small banana, thinly sliced
  3. ¾ c unsweetened vanilla almond milk
  4. 3½ Tbsp chia seeds
  5. 1⅓ scoops Designer Whey Native Whey Isolate in Vanilla Milkshake
  6. 1 tsp vanilla extract
  7. ¼ tsp sea salt
  1. Using 2 small containers (I love the tiny mason jars) with lids, pour in 1 Tbsp of peanut butter into each container
  2. Divide banana slices evenly among containers and layer on top of peanut butter
  3. In a separate bowl, whisk remaining ingredients really well until incorporated
  4. Pour evenly into containers
  5. Secure with a lid + refrigerate overnight (Tip: these last in the fridge for up to 2 days before the banana starts to get really mushy)
  6. Top with extra peanut butter and banana when it's time to eat
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