Add Liquids First: Pour the 200ml of almond milk and the 150g of Greek yoghurt into the blender jug. Starting with the liquids helps the blender blades to move freely and prevents thicker ingredients from getting stuck.

Add the Softer Solids: Next, add the 2 tablespoons of almond butter and the scoop of protein powder.

Add the Frozen Fruit: Finally, add the frozen banana chunks on top of everything else.

Blend Until Smooth: Secure the lid on your blender. Start blending on a low speed for about 10 seconds to combine the ingredients, then increase the speed to high.

Blend on High: Let the blender run on high for 45-60 seconds. What works best for me is to keep it going until I can no longer hear any chunks of banana hitting the blades and the mixture is visibly thick and smooth.

Check Consistency: Stop the blender and check the texture. If it's too thick for your liking, add another splash of milk and blend for 10 more seconds. If you'd prefer it thicker, add a couple more pieces of frozen banana or a spoonful of yoghurt.

Serve Immediately: Pour the creamy protein smoothie into a tall glass and enjoy straight away for the best texture and temperature.