Chocolate Banana Shake

A ripe banana does all the heavy work in this shake, giving it natural sweetness and that thick, creamy body without any ice cream.

Cold skim milk, chocolate syrup, and a hit of vanilla round it out. The riper the banana, the sweeter and smoother this blends. Look for bananas with plenty of brown spots on the skin. Those sugars have fully developed and they’ll break down into a silky base that holds the chocolate flavor better than a firmer fruit would.

Mash the banana before adding it to the blender to avoid chunks. Blend until thick and frothy, which should only take about 30 seconds on high.

Chef Tips

• Freeze the banana ahead of time for a thicker, milkshake-like consistency without watering it down with ice.
• Use cold milk straight from the fridge. Room temperature milk won’t froth up the same way.
• Two tablespoons of chocolate syrup is a starting point. Adjust to taste depending on how chocolatey you like it.

Variations

• Stir in a tablespoon of peanut butter for a chocolate-peanut butter version.
• Use chocolate milk instead of skim plus syrup for a richer, more indulgent shake.
• Add a scoop of oats before blending for extra fiber and staying power at breakfast.