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Vanilla banana shake with cinnamon flecks on a honey wood cabin table, accompanied by a banana, cinnamon sticks, and a small maple syrup pitcher.

Crowe’s Kitchen

Maple Cabin Cream

A little maple syrup, frozen banana and cinnamon bring a cabin-inspired twist to vanilla.

Made with MCT Creamy Vanilla IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops MCT Creamy Vanilla IsaLean
  • 8–10 US fl oz cold water
  • ¼ frozen banana
  • 1 tsp pure maple syrup
  • ⅛ tsp cinnamon

How to make it

  1. 1

    Add 8 US fl oz cold water to your blender.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Use pure maple syrup and measure the teaspoon before blending; a little is enough to complement the vanilla and cinnamon.

Need the shake base?

Choose MCT Creamy Vanilla IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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