Chocolate Peanut Butter Banana Shake
For all of you lactose-intolerant, dairy avoiders out there, this is for you. If you’re like me, you know milkshakes are just one of those things that you have to pass on. The milk/ice cream combo is completely delicious, but is sure to result in a day-ruining stomach ache.
Last summer I started freezing ripe bananas, and then pureeing them in the food processor to create a sort of healthy, dairy-free “ice-cream”. Recently, I decided to see if by adding a bit more almond milk I could make the recipe into into a milkshake. Success!
This shake is thick, smooth, and creamy (minus the cream) and can be made in minutes.
Not only is this recipe dairy-free, it is also vegan and gluten-free friendly. However, even if you are one of the lucky ones who doesn’t suffer from food intolerances you should still make it because its delicious!
This is an excellent way to cool down on a summer day, and because the base is just bananas, its low-fat too!
There are many mix-in options and flavor combinations you could make. I went for my favorite combo: peanut butter and chocolate.
Some Other Possible Flavour Combinations:
Peppermint Chocolate Chip: add 1 tsp of peppermint extract instead of the vanilla + mini chocolate chip
Chocolate Hazelnut: add a dollop or two of Nutella
Mocha: Replace the almond milk with coffee.
*Tip: Chop your bananas into coin-shaped slices before freezing. This way you can just grab as many at time as you like, and you avoid trying to remove the banana from the frozen peel.
A treat that your body won’t hate you for?
Yes please!
Chocolate Peanut- Butter Banana Shake
serves 2
3 bananas, chopped and frozen
3 tbsp smooth peanut butter
3-4 tbsp almond milk, unsweetened
1 tsp vanilla extract
2 tbsp chocolate chips
1. Place the frozen bananas in a food processor or blender and pulse until the bananas form a crumb-like texture. At this point add 1 tbsp of almond milk and process until the mixture is smooth and has the consistency of soft-serve ice cream.
2. Add in the vanilla and peanut butter and process until combined.
3. Add in more vanilla almond milk, one tablespoon at a time, until it reaches a "milkshake" consistency. (about 3 tbsp)
4. Add in the chocolate chips, and pulse a few times to break the chips into smaller pieces.