Facebook Twitter

Eggnog Banana Protein Shake

Eggnog Banana Protein ShakeEggnog Banana Protein Shake
(Nutritional breakdown does not include optional whipped cream or cocoa spinkle topping.)

Calories 201 (18% from fat)
Fat 4 gram
Saturated Fat 1.5 gram
Trans Fat 0 mg.
Chol. 179 mg.
Sodium 242 mg.
Carb. 23 gram
Fiber 1 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 15 gram


3 cups fat free milk, divided

3 cups fat free half and half cream, divided

6 egg yolks

3/4 cup Splenda

2 large (about 7.5 ounces with skin each) ripe bananas

2 Tbsp. rum extract

1 1/2 tsp. vanilla extract

2 scoops (2/3 cup) vanilla protein powder
(We used GNC 100% Whey Protein Vanilla Cream.)

1/4 cup Splenda or Stevia


3 Tbsp. Splenda or Stevia

1 Tbsp. Dark Chocolate Cocoa

Whipped Cream

After a workout get a little natural sugar to pick you up and protein to build muscle.

1. Heat a large non-stick sauce pan over medium-low heat. In the pan, whisk together 1-1/2 cups milk, 1-1/2 cups half and half, egg yolks and 3/4 cup Splenda or stevia. Cook and stir until the mixture reaches 160 degrees Fahrenheit.

2. Put the remaining 1-1/2 cups of milk, 1-1/2 cups half and half, bananas, rum extract, vanilla extract, protein powder and 1/4 cup Splenda or stevia in a blender and mix until combined.

3. Combine everything into a pitcher, cover and refrigerate for at least 3 hours before serving. This will store well in the refrigerator.

4. For the optional topping, mix together the Splenda or stevia and cocoa. Spray a little whipped cream over the eggnog and sprinkle up to 1/2 a tablespoon of the cocoa powder over the whipped cream.

Yield: 8 Servings, Serving Size 1 cup each

 Eggnog Banana Protein Shake
Eggnog Banana Protein Shake

  • Print Friendly and PDF
    More Recipes

    Protein ShakesProtein Shakes