Lighter Treat Recipe: Frozen Banana, Peanut Butter & Chocolate Chip Milkshake
You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It’s a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream.
Well, the same science applies to milkshakes, and it led us to this: a thick, creamy, chip-studded shake that’s lighter than our usual milkshake indulgences, being entirely ice cream-free (i.e. OK for breakfast).
Milkshakes for breakfast! Why not? This is, in many respects, a smoothie. Plus, it has protein from peanut butter and no added sugar. Besides the chocolate chips. But pancakes (sometimes) have chocolate chips. And pancakes are definitely breakfast.
Of course, this is also a lovely dessert, healthier than a regular milkshake but still sweet and satisfying. I’ve drunk this before 9 a.m. and after 9 p.m., and it has tasted good both times.
I should note that this makes a pretty large milkshake. And with two tablespoons of peanut butter and a quarter cup of chocolate chips, it’s certainly not low calorie. It is, however, big enough to split.
The frozen bananas give the shake its body, so while we think the other ingredients make a delicious combination, you can add whatever flavors you want. Chocolate syrup, extra vanilla, or nothing at all.
This recipe has been a serious crowd-pleaser ever since Elizabeth posted it back in 2010. I’ve always loved its smart riff on the infamous Magic One-Ingredient Banana Ice Cream — turn the ice cream trick into a milkshake? Brilliant. I finally got around to giving it a try myself, and I loved it. It’s very generous, so as Elizabeth says you can easily stretch it to serve two or even three as a small treat. It’s also very satisfying; I had half a portion for breakfast and it filled me up.
But maybe best of all, it’s adaptable to dietary needs; just substitute almond or soy milk to make it vegan and dairy-free.
Want a gourmet upgrade? Use chopped high-quality chocolate instead of chocolate chips; the flecks of chocolate are less waxy and more intensely flavored. — Faith
Makes1 to 2 shakes
medium bananas, peeled and cut into bite-sized chunks
- 2 tablespoons
creamy peanut butter
- 1 cup
skim or 2% milk
- 1/2 teaspoon
- 1/4 cup
Freeze the bananas in a covered container for at least 4 hours, or overnight.
Blend frozen bananas, peanut butter, milk, and vanilla in a blender until smooth. Add the chocolate chips at the end and pulse or blend briefly until they are chopped and incorporated.
Tool Tip: We have used an immersion blender and a regular stand blender to make this recipe, and both work fine.
Updated from original post published April 2010.
Want Ice Cream Instead? One Ingredient Ice Cream Recipes:
(Images: Faith Durand)