Chocolate Banana Smoothie
This chocolate banana smoothie recipe blends frozen banana, cocoa powder, and Greek yogurt into a drink thick enough to hold a straw upright. Ready in about five minutes, it tastes closer to a milkshake than a green drink.
Equipment
- High-powered blender - A personal-sized blender also works for single servings.
- Glass measuring cups
- Knife
- Freezer-safe silicone bags - Or a container for storing sliced banana.
- Reusable smoothie straws - Optional
Ingredients
- 2 large ripe bananas - about 240g total, sliced and frozen at least 4 hours ahead, or overnight
- 1½ cups milk of choice - 360 ml, dairy or unsweetened almond milk
- ⅓ cup unsweetened cocoa powder - 30g
- 2 tablespoons raw honey - 30 ml, or maple syrup, to taste
- ½ cup plain Greek yogurt - 120g
- 1 teaspoon pure vanilla extract - 5 ml
- ice cubes - ½ cup (65g), optional, for a thicker or colder texture
- salt - Pinch, optional, sharpens the chocolate flavor
Instructions
- Pour the milk into the blender jar and add the cocoa powder, Greek yogurt, honey, vanilla extract, and salt if using. Blend for about 10 seconds until the cocoa powder is fully dissolved.
- Break apart any frozen banana slices that have stuck together. Add them to the blender jar on top of the cocoa mixture. Add ice cubes now if using.
- Secure the lid and blend on low speed for about 5 seconds, then increase to high speed and blend for 30 to 45 seconds until completely uniform and smooth.
- If too thick, add more milk one tablespoon at a time and blend briefly. If too thin, add more ice or frozen banana and blend again. Taste and adjust sweetness if desired.
- Pour the smoothie evenly between two glasses. Serve immediately with a straw. Add chocolate shavings or sliced banana on top if desired.
Notes
- Freeze the banana in slices, not whole, to ensure it blends easily and doesn't strain the motor.
- Use very ripe bananas with brown spots for natural sweetness and less added sweetener.
- Blend the liquid and cocoa powder before adding the banana to prevent dry cocoa clumps.
- A small pinch of salt sharpens the chocolate flavor significantly.
- For a thinner smoothie, add more milk one tablespoon at a time. For a thicker smoothie, add more frozen banana or ice.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours. Shake or re-blend before drinking.
- Freeze leftover smoothie in an ice cube tray or popsicle mold for up to 2 months.
- Rinse the blender jar immediately after pouring to prevent cocoa powder from drying on the glass.
- For a vegan version, use plant-based milk, dairy-free yogurt, and maple syrup instead of honey.
- Pre-portion sliced banana in freezer bags for single-recipe amounts to make blending even faster.
Nutrition
Serving: 1smoothieCalories: 225kcalCarbohydrates: 42gProtein: 9gFat: 4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 95mgPotassium: 640mgFiber: 5gSugar: 28gVitamin A: 2IUVitamin C: 15mgCalcium: 20mgIron: 10mg
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