Preparation Steps

• Place the frozen banana chunks and almond milk in the blender first and blitz on low for 10–15 seconds until the banana starts to break down. This helps avoid large frozen pieces and gives a silkier base.
• Add the cashew butter, Greek yogurt, almond extract, and vanilla. Pulse 3 times to combine, scraping down the sides once so the nut butter incorporates evenly.
• Toss in the ice and use short pulses to crack it up, then add the protein powder on top. Blend on medium-high until the mixture is smooth and thick — about 20–30 seconds depending on your blender.
• Stir in one tablespoon of the rainbow sprinkles by hand (or pulse once if you prefer them lightly ground). This preserves tiny flecks of color for that classic cake-batter look and prevents your blender blades from dulling.
• To finish, spread a little extra Greek yogurt on the rim of your glass and dip the rim into a shallow plate of sprinkles for a fun garnish. Pour the shake in, add a few more sprinkles on top, and let it rest 30–60 seconds so it thickens slightly before drinking.
• Optional: top with a small dollop of whipped cream for an indulgent treat. Serve immediately.