Chocolate banana smoothie
The Morning I Remember I Still Had Bananas
Alright, so here’s the thing: I used to think smoothies were just a new-fangled trend—something you spot on fancy menus but never actually make at home. (I was wrong, turns out!) The first time I tried making this chocolate banana smoothie, it was because I forgot to eat my bananas and they were going a little, you know, spooky in the fruit bowl. My brother wandered in while I was making it and almost tried to convince me not to add cocoa, but—thankfully—I didn’t listen. Anyway, now I make this whenever I want something that tastes way fancier than it actually is. Oh! Once I tried to substitute in an avocado…but that’s another story.
Why I Keep Coming Back to This One
I make this when my brain needs waking up, but I don’t want to dirty every pan in the kitchen (who does?!). My family goes mad for this because it’s sweet, thick, and has that oh-wow creaminess—plus it uses up those bananas always going brown. (True story: I once tried to make it without cocoa and my daughter looked at me like I’d ruined her week.) It’s also mercifully forgiving. I’ve used different milks, tossed in extra peanut butter, or skipped the honey when I was out—and it still drinks like a treat. There was that one time I forgot the lid on the blender. Sudden kitchen redecorating. Oops.
The Not-So-Fancy Ingredients (and swaps!)
- 1 large ripe banana (the spottier, the sweeter)
- 1 heaping tablespoon unsweetened cocoa powder (I sometimes use Ovaltine, but purists, look away!)
- 1 cup milk of your choice (almond, oat, or, honestly, whatever’s in the fridge)
- 2 teaspoons honey or maple syrup (I skip this if my bananas are extra ripe; if not, I use a squirt of agave)
- 1 tablespoon peanut butter (optional, but c’mon, it’s delicious—sunflower butter works too, if you need nut-free)
- 1/2 cup ice (ish; I don’t actually measure, I just grab a handful)
- Pinch of salt (my grandmother always insisted on Maldon, but honestly any table salt works)
How I Actually Make It (with a few detours)
- Peel your banana (if it’s super ripe, toss it in the freezer for 20 minutes first; makes it even creamier, no idea why). Chop or just break it up—no ceremony required.
- Chuck everything into the blender–yep, all at once. Don’t stress about order. Milk, banana, cocoa, honey, peanut butter (if you’re feeling it), ice, and salt. Sometimes I add a splash of vanilla, if I remember.
- Blitz! I usually let the blender run about 30 seconds, but if you like it chunky (no judgment), just pulse a few times. This is where I sneak a taste—don’t worry if it looks a bit weird at this stage, it always sorts itself out after a few whizzes.
- Pour into a glass (or, honestly, a mug if no clean glasses are left). I tip the blender jar over the sink sometimes because, well, I’ve made that spill too.
Some Things I Wish I’d Known (Notes)
- If you overdo the cocoa, it tastes less like a smoothie and more like a science experiment gone rogue. Stick with a flat tablespoon (learned that after the triple-cocoa fiasco).
- Milk: oat milk makes this extra thick, which I love, but my partner prefers dairy for the flavor. Go with what makes you happy.
- You can skip ice if your banana’s frozen already. Actually, I find it works better if you don’t use both frozen banana and loads of ice: gets too thick and then you need a spoon, which is a whole other breakfast.
Variations: My Smoothie Experiments
- Added a bit of instant coffee powder for a mocha kick—pretty good, honestly. Still thinking about that one time I threw in a handful of spinach (was trying to be all virtuous). Did not fool anyone. Wouldn’t recommend, unless you’re a spinach superfan.
- Chucked in chia seeds once—usually a win, but you need to let it sit a bit or it gets a weird texture. You’ve been warned.
Gear (and how to get by without)
If you don’t have a blender, you could use a stick blender in a big mug, but honestly, I’ve mashed it all up with a fork and whisk in a mixing jug once when my power was out. Not the smoothest, but still tasty. If you want a proper blender, Wirecutter’s got a solid guide—though don’t let lack of gadgets stop you.
Let’s Talk Leftovers (If You Actually Have Any)
You can stash any extra smoothie in the fridge—but honestly, in my house it never lasts more than a day! It gets a little thicker as it sits, which I like, but give it a stir before drinking. Or shake it like you mean it, as my uncle used to say.
How I Like To Serve It
I sprinkle a teensy bit of cinnamon on top if I’m feeling fancy. My son dunks cookies in his. Occasionally, I pour it into a small thermos for the road (messy but worth it). In summer, pouring it over ice in a tall glass feels a bit like I’m on holiday in my own kitchen.
What I’ve Learned The Hard Way (Pro Tips)
- Once tried to make this with a hot banana/fresh form the microwave (don’t ask) and the result was…strange. Let your banana be room temp or chilled for best results.
- Don’t rush blending; the smoother the better. And if you skip the salt, it always tastes a little flat—I didn’t believe it until I tried it.
Questions People Have Actually Asked Me (FAQs!)
- Do I have to use ripe bananas? I mean, you could use a yellow one, but you’ll need more sweetener, and it’s not as creamy (in my experience, anyway).
- Can I make it vegan? Yup—just use oat or almond milk, and swap honey for maple syrup or agave. Easy as anything.
- Does it taste like a milkshake? Sort of! Actually, sometimes I crave this more than ice cream. Especially if you load it up with peanut butter. If you want it extra thick, freeze your banana first (thanks, Minimalist Baker, for that idea!).
- Can I prep this in advance? You can slice up bananas and freeze them in bags. But it takes like 3 minutes to make fresh, so…I usually don’t bother. Up to you!
- What if I don’t have cocoa powder? Honestly, hot chocolate mix works in a pinch, just skip any other sweetener or you’ll wind up with a sugar bomb.
Anyway, if you ever find yourself staring at an oversupply of bananas (or just need a sweet pick-me-up that doesn’t require ten bowls), this chocolate banana smoothie is a keeper—even if your blender is on its last legs. Try it, experiment, let it get messy. That’s half the fun, isn’t it?
Ingredients
- 2 ripe bananas, peeled and sliced
- 2 tablespoons unsweetened cocoa powder
- 1 cup milk (dairy or non-dairy alternative)
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
- 1 tablespoon chia seeds (optional)
Instructions
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1Add the sliced bananas, cocoa powder, milk, Greek yogurt, and honey to a blender.
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2Add vanilla extract, ice cubes, and chia seeds if using.
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3Blend on high speed until smooth and creamy.
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4Taste and adjust sweetness if needed by adding more honey.
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5Pour into glasses and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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