Mocha Banana Milkshake

Mocha Banana Milkshake | Natural Chow | http://naturalchow.comI finally was able to get my hands on a copy of the Sally’s Baking Addiction Cookbook last week and I am absolutely drooling over every single recipe. Sally is such a talented woman and her recipe developing skills amaze me. So when her cookbook came out the other day, I knew there were going to be tons of recipes that I was going to want to try and I was 100% correct. There’s a whole section in the cookbook with healthier choices, which is where this recipe comes from. 

Mocha Banana Milkshake | Natural Chow |

This Mocha Banana Milkshake is so easy to make. One tip I have for making it is to plan ahead. For the recipe, you need frozen bananas, but frozen bananas are really hard to peel. So what you have to do is peel your bananas, cut them into chunks, place in a bag, and freeze. It’s not that much planning ahead, but you definitely want to cut and peel them before you freeze them to make your life a whole lot easier.

Mocha Banana Milkshake | Natural Chow |

This milkshake is made with only 5 ingredients—a couple of frozen bananas, a little bit of cocoa, instant coffee, vanilla extract, and milk. I like to use homemade coconut milk to make mine, but you could use regular milk if you’re not sensitive to it. Also, I used Mountain Hagen Organic Freeze Dried Instant Coffee and I feel like I upped the quality of the recipe by using it. 

Mocha Banana Milkshake | Natural Chow |

Here’s the recipe:

Mocha Banana Milkshake
Prep time: 
Total time: 
Made with only 5 ingredients, this milkshake couldn't be simpler.
  • 3 frozen bananas, peeled and sliced into chunks
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup milk, plus extra (I used coconut milk)
  • 2 teaspoons organic instant coffee
  • 2 teaspoons vanilla extract
  1. Place all of the ingredients into a blender, in the order listed, and blend on high until combined (about 1 minute).
  2. Scrape down the sides of the blender as needed. Add more milk to thin, if desired. Enjoy immediately.
Reprinted with permission from Sally's Baking Addiction - Race Point Publishing, 2014.

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Sally's Baking Addiction Cookbook


  1. Cabry says

    It tastes better if you let the bananas ripen before freezing. Bananas can be seriously brown and still very edible. This will make them sweet. I also think they taste better if you leave the peel on when freezing. When defrosting, place them in warm water for about a minute and the peel will come right off.

    • says

      That’s any awesome tip! The only reason why I peel before freezing is because when I tried the method you’re talking about, I couldn’t get over how slimy the peels were and how cold the bananas were when I was trying to peel them. But maybe I’ll give it another go. Thanks for sharing, Cabry! ;)

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