*If using cashews and water rather than an already made milk, soak the cashews for at least two hours prior.
In one ramekin mix the peanut butter and 2 tablespoons of maple syrup and stir continuously until fully incorporated. In a separate bowl, add the raspberries and maple syrup and crush the raspberries until the resemble a consistency that is drinkable.
Add the ingredients: frozen bananas, milk, flavoring if using, to a high speed blender and blend on highest setting for 50 seconds using tamper to move the bananas down into the blades.
Add a portion of the banana and cream milkshake to a large 32 ounce jar then stop 1/4 of the way up to swirl some of the peanut butter and raspberry in. Continue this all the way to the top. Garnish with more raspberries and any leftover peanut butter or raspberry mixture.
