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Chill four glasses in the freezer. In a large nonstick skillet, melt the butter over medium heat.Add the sugar and stir until bubbly and the sugar dissolves.Add the bananas and toss to coat. Cook, stirring, until the bananas are tender, about 2 minutes.Remove from heat and transfer the contents of the skillet to a bowl to cool. Refrigerate until chilled.In a blender, combine the cooled banana mixture, milk, yogurt, peanut butter, almonds and ice. Blend on high speed until smooth and creamy.Pour into glasses and serve.
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