Pin It This creamy raw cacao and banana shake blends ripe bananas, almond milk, and raw cacao powder into a naturally sweet, plant-based breakfast or snack. Combine bananas, milk, cacao and optional maple syrup or add-ins like chia, vanilla, or spinach; blitz until smooth and adjust sweetness to taste.
For a thicker texture use frozen bananas, switch plant milks to suit preference, and finish with cacao nibs, sliced banana, or shredded coconut for garnish.
The blender roared to life at 6am on a Tuesday and my roommate stumbled into the kitchen asking if I was constructing something. I was just making chocolate banana shakes before work but the sound of frozen bananas hitting blades at high speed is genuinely alarming before sunrise.
I started making these during a summer when my apartment had no air conditioning and turning on the stove felt like a personal attack. Cold chocolate anything became a survival strategy and this particular combination stuck around long after the weather cooled down.
Ingredients
- 2 large ripe bananas: The riper the better because natural sweetness means less added sugar later and frozen ones give you that thick diner shake texture.
- 1 cup almond milk: Any plant milk works but almond milk lets the cacao flavor shine without competing.
- 2 tablespoons raw cacao powder: Not cocoa powder because raw cacao has a deeper earthier chocolate flavor that makes this feel indulgent rather than healthy.
- 1 to 2 teaspoons maple syrup: Optional if your bananas are truly ripe but a little maple rounds everything out beautifully.
- 1 tablespoon chia or flaxseeds: Adds thickness and omega 3s and you barely notice them once blended.
- 1/2 teaspoon vanilla extract: A small amount makes the chocolate taste richer and more complex.
- Pinch of sea salt: Salt in a shake sounds wrong until you try it and realize it wakes up every flavor.
Instructions
- Toss everything in:
- Put the bananas almond milk cacao powder and sweetener into your blender and if you are adding chia seeds vanilla or salt toss those in too.
- Blend until silky:
- Run the blender on high for about sixty seconds stopping once to scrape down the sides if needed until the mixture is completely smooth with no cacao lumps hiding anywhere.
- Taste and tweak:
- Sample a small spoonful and decide if you want more sweetness more chocolate intensity or a little more milk to thin it out.
- Pour and enjoy:
- Divide between two glasses and drink immediately because this shake is best when it is cold and frothy straight from the blender.
Pin It One morning I handed a glass to a friend who claimed to hate healthy smoothies and watched her drain it in silence then ask for the recipe without making eye contact.
Making It Your Own
Think of this as a blueprint rather than a rulebook and swap freely based on what you have.
When to Drink It
Mornings are obvious but I genuinely prefer this as a 3pm slump rescue when the office vending machine starts calling my name.
Tools and Cleanup
You only need a blender measuring cups and glasses which means cleanup takes less time than drinking it.
- Rinse the blender immediately after pouring because cacao dries into a stubborn brown film.
- Keep a bag of frozen peeled bananas ready so you never have an excuse not to make this.
- Double the recipe if you want leftovers because it disappears fast.
Pin It Keep this recipe in your back pocket for any moment that needs a little chocolate intervention. It is simple enough to memorize after one try and forgiving enough to survive any improvisation.
Recipe FAQs
- → Can I use frozen bananas for a thicker result?
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Yes. Frozen bananas give the shake a milkshake-like thickness and colder temperature; blend a little longer to fully break down the fruit for a smooth texture.
- → What plant milks work best with cacao?
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Almond, oat, soy, or coconut milk all pair well. Almond and oat keep the flavor light, while coconut adds a richer, slightly tropical note that complements cacao.
- → How can I increase protein or nutrition?
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Add a scoop of plant-based protein powder, a tablespoon of nut butter, or a handful of spinach for extra protein, fiber, and micronutrients without altering the core flavor much.
- → Which sweeteners suit this shake?
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Ripe bananas provide natural sweetness; for more, use a teaspoon or two of maple syrup or agave. Start small and taste as you go to avoid overpowering the cacao.
- → Any tips for maximizing chocolate flavor?
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Use high-quality raw cacao powder and a small pinch of sea salt to enhance depth. Let the blended shake sit for a minute to allow flavors to meld, then taste and adjust cacao strength.
- → How long can I store leftovers?
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Best enjoyed immediately. If needed, store in a sealed container in the refrigerator for up to 24 hours; separation may occur, so stir or re-blend before serving.
