I know, I know….It’s September and we’re supposed to be talking about crockpots, pumpkin, and cinnamon. And this weekend, I can’t even complain about the temperatures here. We’ve had highs in the 90s, and yesterday we even got rain! I mean, being rained on for a good 3 hours of my bike ride was not ideal, but I will never complain about rain in this city!
And honestly, I don’t care if it’s 100 degrees or 50, I still always want ice cream. My friends think I’m crazy when I crave fro-yo in the winter, but it just is, and always will be, my favorite dessert. Cookies are a close second.
The other day, my little sister (in-law–ps I hate the term “in-law”) was over after just having her braces tightened and was having trouble chewing on any solid food. I am of strong belief that any mouth or throat pain means ice cream is a necessity. If you’re going to be miserable, there should at least be ice cream.
I decided to use up the last of my chocolate fro-yo, throw in a banana, and of course I had to add in peanut butter. I tasted a sip, and it was dangerously good. I knew I wanted to remake it at least a tiny bit healthier for myself, so I put some extra ripe bananas in the freezer for a day when I would need a little pick-me-up.
I love milkshakes because they literally require 3 minutes of your time (and then an other 30 as you stress out trying to photograph them before they turn into a melty puddle of mess), and they are a total comfort dessert for me! I ended up using a combination of chocolate peanut butter and chocolate chips to get the chocolate flavor in there, and the blended up chips added just the right amount of texture.
This chocolate peanut butter banana milkshake is ridiculously simple and comes together in minutes.
Ingredients
- 3 bananas, sliced and frozen
- 2 tbsp chocolate peanut butter
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- 3/4 cup unsweetened almond milk
- whipped cream or whipped coconut cream and sprinkles for serving, optional
Instructions
- Combine bananas, peanut butter, chocolate chips, vanilla and 1/2 cup of your almond milk in a high-quality blender. Blend until smooth (you will likely need to stop and stir--it will be very thick). Slowly, add more milk until milkshake has reached your desired consistency. Serve immediately. Top with whipped cream/whipped coconut cream and sprinkles if desired.
it is sad how the words PREP TIME THREE MINUTES made me smile 🙂
Love this recipe! I’m all about peanut butter and chocolate! Plus smoothies are one of my favorite treats. So easy to make !
I have the same order of favourite desserts – even when it’s -45 I want ice cream! And this smoothie. 🙂
MM this looks good! We have ice cream in the winter too, not as often but we still do it!
Best combo ever!
Screw pumpkin–this shake sounds unreal! Love the addition of dark chocolate chips.
“I don’t care if it’s 100 degrees or 50, I still always want ice cream” – yeah, we’re pretty much the same person. Chocolate, PB, and banana – how can you go wrong?!
Anything with chocolate and peanut butter in the mix, I am a definite fan! This looks tasty, especially on a hot and humid day like today!
Ugh… I wouldn’t go back to braces if you paid me. This shake would have been perfect when I broke my jaw too. Not that it wouldn’t be perfect now… 😉
Chocolate, pb, banana. ’nuff said!
So glad I discovered your blog Ari!
Love all the ingredients in this indulgent Shake.
Great posts, and pictures .
Peanutbutter banana smoothies are a morning staple for me.. never thought of throwing chocolate into the mix! This is genius!
can’t ever go wrong with peanut butter banana…. especially with added chocolate MMMM!!!!