Prep your bananas: Peel the bananas and break them into chunks. If you're using fresh bananas, pop them in the freezer for 10 minutes while you gather the other bits — they'll turn the smoothie thick and frosty without needing loads of ice. You'll see the chunks go slightly opaque on the edges when they're ready.

Measure your liquids: Pour the almond milk into your blender jug first. This helps everything move around freely and stops the powder from sticking to the bottom. The milk should look pale and slightly creamy as it swirls around.

Add the soft ingredients: Spoon in the peanut butter and silken tofu. The peanut butter should slide off the spoon in one satisfying blob, and the tofu will break apart easily — it should feel silky and almost custard-like to the touch.

Add the dry ingredients: Scoop in the protein powder, chia seeds, cinnamon, and salt. You'll see the powder cloud up slightly on the surface of the milk — that's fine, the blender will sort it out. The cinnamon will smell warm and slightly sweet as it hits the liquid.

Sweeten to taste: Drizzle in the maple syrup if you're using it. Give the blender jug a quick swirl with a spoon to combine everything roughly — you'll see streaks of syrup and peanut butter swirling through the milk like a marbled pattern.

Blend until smooth: Start on low speed for 10 seconds, then crank it up to high for a full 45-60 seconds. Listen for the sound to change from a chunky rattle to a smooth, consistent whir. When it's done, the smoothie should look thick, pale beige, and completely uniform — no speckles of chia or tofu visible.

Check the consistency: Stop the blender and lift the lid. The smoothie should slowly settle back into the jug, not splash everywhere. If it's too thick, add another 50ml of milk and blitz for 10 seconds. If it's too thin, add a handful of ice and blend again for 20 seconds.

Taste and adjust: Dip a clean spoon in and taste it. You're looking for a balanced sweetness from the banana and maple syrup, a nutty richness from the peanut butter, and a gentle warmth from the cinnamon. Add more maple syrup if you'd like it sweeter, or an extra pinch of salt if it needs balancing.

Portion for meal prep: Pour the smoothie into four airtight jars or bottles, leaving about 2cm of space at the top for expansion if freezing. The smoothie should pour in a thick, steady stream — it'll look almost like a milkshake as it fills the containers.

Refrigerate or freeze: Seal the containers and pop them in the fridge for up to 4 days, or freeze for up to 3 months. If freezing, leave one jar out for tomorrow's breakfast — it'll be perfectly chilled and ready to drink by morning.