Chocolate Smoothie
This thick, creamy chocolate smoothie recipe uses frozen banana instead of ice, so the cocoa flavor stays concentrated and it turns out like a milkshake rather than a watery slushy. With just eight simple ingredients and 13 minutes of active time, you get a naturally sweetened, protein-rich drink that feels like a treat.
Equipment
- High-speed blender - Strong enough to break down frozen banana without leaving chunks
- Silicone freezer trays - For pre-portioning banana slices before freezing (optional)
- Measuring cups and spoons - For the liquids and cocoa powder
- Rubber spatula - For scraping down the sides of the blender jar
- Glass smoothie cups - For serving
- Reusable stainless steel straws - (optional)
- Freezer-safe storage bags - For keeping sliced banana ready to go (optional)
- Insulated tumbler - If taking this to go (optional)
- Kitchen scale - For weighing cocoa powder for consistent results (optional)
Ingredients
- 2 large ripe bananas - about 300g / 10.5 oz, sliced and frozen at least 2 hours ahead
- 1 cup unsweetened almond milk - 240ml, plus more for thinning
- 1/2 cup plain Greek yogurt - 120g
- 3 tablespoons unsweetened cocoa powder - 18g
- 2 tablespoons raw honey or pure maple syrup - 30ml
- 1/2 teaspoon pure vanilla extract - 2.5ml
- 1/2 cup ice cubes - 65g
- 1 pinch fine sea salt
Instructions
- Confirm banana slices have been frozen solid for at least 2 hours. Have all remaining ingredients measured and ready, with a rubber spatula nearby.
- Pour the almond milk into the blender jar first, then add the Greek yogurt on top to help the blades catch and pull everything down.
- Add the cocoa powder, honey, vanilla extract, salt, and frozen banana slices. Add the ice cubes last so they sit closest to the blades.
- Start blending on low speed for about 15 seconds to break up the largest banana pieces. Increase to high speed and blend for 45 to 60 seconds until smooth.
- Check the texture; it should hold its shape on a spoon but still pour slowly. Add extra almond milk if too thick, or more ice or frozen banana if too thin.
- Pour immediately into two glasses and serve right away, while still cold and thick, with a straw or spoon.
Notes
- Freeze the banana in slices, not whole. Whole frozen bananas are nearly impossible for a blender to break down evenly.
- Use full-fat Greek yogurt for extra creaminess; nonfat versions produce a slightly thinner result.
- Don't skip the salt. A small pinch sharpens the chocolate flavor without making the smoothie taste salty.
- Blend the cocoa powder with the liquid before adding the banana to keep small cocoa clumps from sticking to the frozen fruit.
- Taste before adding extra sweetener. Bananas vary in ripeness, and a very ripe one may need no added honey at all.
- Weigh your cocoa powder if you have a kitchen scale for a more consistent flavor batch after batch.
- Layer the blender jar with liquid on the bottom and frozen ingredients on top for the best blending results.
- For a dairy-free version, swap the Greek yogurt for a plain coconut or almond-based yogurt.
- Add 2 tablespoons of peanut butter, 1/4 teaspoon cinnamon, or a scoop of protein powder to change up the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours, and stir or re-blend before drinking.
Nutrition
Serving: 1smoothieCalories: 220kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 3mgSodium: 95mgPotassium: 650mgFiber: 6gSugar: 24gVitamin A: 2IUVitamin C: 12mgCalcium: 18mgIron: 8mg
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