Yes, this is happening. It is time for a Chocolate Banana MILKSHAKE. Super thick, uber creamy, and most important of all…downright CHOCOLATELY.
Today’s recipe tastes like a ”treat yo’ self” kind of milkshake but is actually a good-for-you smoothie // meets protein-shake in disguise. Think classic diner milkshake. Without the refined sugar, mystery ingredient syrups, or hidden scoops of ice cream blended up inside.
Um. This is not to say that those ice cream laden shakes aren’t freaking de-LISH-ussss. Because they just are. And sometimes they inexplicably appear in front of me and I can’t NOT slurp down the whole thing.
My self-control around desserts is notoriously…hmm. What’s the word? Lacking? Absent? M.I.A.? Those all sound about right to me.
Let me put it this way. If you told me I couldn’t have pizza for a month, you might be met with a long and drawn out heavy sigh. An eye roll perhaps. Or maybe at best, an overly dramatic groan. But if you told me I could have nothing sweet for a week…ok, lets be real. Even one measly day.
I might involuntarily lunge at you.
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My love of desserts is REAL. It is deep, unconditional, and shall never waver.
So this quick little recipe exists to fill that void. It helps bridge the gap between the bratty “I do what I want” attitude (proceeds to eat entire bag of marshmallows) and wanting to make sensible food choices that feel good.
The peanut butter, vanilla, and salt might are all must-haves in this recipe. They all really help round out the chocolate flavor in the pure cocoa powder. Plus nut butters have plenty of good, healthy fats in them that help give you that sensation of being fuller longer.
The little splash of strong brewed coffee (I just get mine from whatever is leftover in the pot that day) helps deepen the taste of the chocolate.
Oh and the avocado? Trust me. It’s heavenly in this.
If you haven’t yet taken this typically savory ingredient for a test-drive into the realm of desserts, then you have been missing out. Not to worry, friends. I got you covered.
See I was also considered “late to the avocado party”. I got the invitation but RSVP-ed “NO THANKS, WEIRDOS”. I was totally content with just blending up bananas or adding greek yogurt to get that creaminess instead. I didn’t need something green and mushy and best eaten on a salty, citrusy corn chip to begin creeping its way into my sweet, fruity smoothies. HARD. PASS.
But one weekend I found myself with a mad hankering for a smoothie. One of those cravings that wiggles its way into your brain like a bad, catchy one-hit wonder and refuses to stop its infernal chanting until you just eat the damn thing already.
But, here’s the kicker, I had NO bananas, NO yogurt, and absolutely ZERO motivation to put on real pants and go to the store. It was one of those “ugh, I just…I can’t” kind of days. BUT. I did find some ripe avocados lurking on the countertop. They stared at me expectantly, knowing full well what was about to happen to them. I decided it was time to see what all the hype was about and give it a whirl. And just like that, into the blender they went.
Not gonna lie. That first sip was an apprehensive one, because everything in me was saying “you are NOT hardcore healthnut enough to handle this, WHAT ARE YOU DOING”. You dabble in chia seeds and salads and stevia, but this. This is next level. Billy looked at me like he was ready to intervene at any moment. But as soon as I tried it, I proved my own foolish, scaredy-cat brain downright wrong.
I have since eaten my words (and a number of avocado filled goodies like Blueberry Avocado Spinach Smoothies + Chocolate Avocado Pudding cups) and embraced the genius that is putting avocados in anything and everything possible. Savory or sweet. I am down to try it all.
The shake I made that day had a lot of added sweetness from a heavy handed squeeze of honey, so I later revised the recipe to include half of (the previously missing) frozen banana to supply a natural source of sweet instead.
I like my smoothies cold but I don’t like them watery, so I like to freeze some ingredients ahead of time instead of adding ice cubes.
This is why I tend to buy bananas in bulk instead of just a few at a time. I keep some on hand to eat fresh and whatever is left at the end of the week (or whichever ones get a little too ripe for snacking) become part of the freezer stockpile. I slice these overripe bananas and freeze them in a big bag to keep on hand for smoothies. Slicing them beforehand helps me portion them easily when I’m read to use them. Plus it makes things a tad easier on the blender.
I stack the blender in order of things closest to the blades that are easiest for it to work with. Then work my way up to the top with things that are a little harder for it to tackle.
2: Soft Things – Yogurts / Nut Butters / Honey
3: Powdered Ingredients / Grains
4: Greens / Fresh Fruits / Fresh Veggies
5: Nuts / Seeds
6: Frozen Fruit / Veggies / Ice
So go ahead, weasel that blender out of wherever it’s hiding in your kitchen and get to blending yourself up a well-deserved, big-kid treat. Find a tall glass, grab a straw, and get your sip ON.
Take the avocado leap of faith. I double dog dare you.
Here’s a list of the tools + ingredients I used in this recipe:
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MORE HEALTHY SMOOTHIE RECIPES:
- 3/4 c almond milk
- 1 tsp vanilla extract
- 1 tbs strong brewed coffee
- ½ avocado
- 1 tbs peanut butter (can sub PB2, almond butter, or hazelnut butter)
- 1-2 tbs honey*
- 2 – 3 tbs cocoa powder**
- ½ very ripe banana (frozen)
- 1 scoop chocolate protein powder***
- pinch of salt
- LAYER INGREDIENTS IN BLENDER: Add ingredients in the order listed above.
- BLEND: Blend all until smooth
*Can swap for maple syrup or coconut nectar (to keep it vegan or paleo-friendly) or 10-15 drops of liquid stevia (if you’re watching your sugar intake)
**Adjust amount depending on if you like things more like milk chocolate or on the side of dark chocolate
***I use whey protein powder, but to make the recipe vegan-friendly you can use a plant-based protein powder (such as rice, pea, or hemp blends)
For an even colder milkshake, freeze some almond milk in an ice cube tray and add in until desired texture is reached. You can also mash the half an avocado with a fork and freeze it in a little Ziploc bag.
- Serving Size: 1 smoothie