Tuesday, July 23, 2013

Chocolate Banana Shake

Several weeks ago, I was faced with bananas that were really ripe.  I was going to be out of town for the weekend, and they would have gone bad before I could make banana bread.  To preserve my precious organic bananas, I mashed them up and froze them in ice cube trays, with some vague idea that I might use them to make banana bread in the future.

Fast forward a few weeks.  It has been hot here, and, being on the river, it has been humid.  Talk about uncomfortable!  All things ice cream and frozen have sounded really good.  On a whim, I decied to use the banana cubes.  One of my favorite shake flavors is chocolate-banana, so I decided to make a chocolate shake.
Does this not look delicious?

Oh, my goodness!  It turned out to be one of the best shakes I've ever had, and ridiculously easy to make.  I haven't introduced it to the kids yet, because I know if I do, I'll be making shakes nonstop.  Making it with frozen puréed banana means you don't end up with the unblended ice chunks that bother the oldest boy so much.

As usual, some notes on ingredients.  This can be made free of most allergens.  Use your favorite non-dairy milk.  Silk makes a dark chocolate almond milk that would be heavenly in this.  In that case, omit the chocolate syrup.  It could also be made using cocoa powder, but you might need to add sweetener of some sort.

Chocolate Banana Shake

Servings: 1
Three simple ingredients...

6 frozen banana cubes
1 cup milk or non-dairy milk of choice
2 tablespoons chocolate syrup

Combine all ingredients in a blender.  I used my Magic Bullet, using the handled cup container. 

Blend until banana cubes are mostly broken up.  Unlike ice cubes, banana cubes are soft, so if a few chunks are left, it's okay.  Enjoy immediately.

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