Raw Chocolate Banana Shake

My blender was gathering dust until a sweltering Tuesday afternoon when the idea of turning on the stove felt like a personal attack. I tossed in a spotty banana and some cacao powder hoping for something barely drinkable, and what came out was so thick and chocolatey that I stood in the kitchen drinking both servings before anyone else got home.

I started making these before morning runs and quickly realized my roommate was sneaking into the kitchen to share them, which is how we ended up buying bananas in bunches of twelve every week.

Ingredients

• Ripe bananas (2 large, fresh or frozen): The darker the peel, the sweeter the shake, so never throw out those spotty ones.
• Almond milk (1 cup): Any plant milk works here, but almond milk keeps the flavor light enough to let the cacao shine through.
• Raw cacao powder (2 tablespoons): This is not the same as cocoa powder and the depth of flavor is worth seeking out the raw version.
• Maple syrup or agave (1 to 2 teaspoons, optional): Only needed if your bananas are not fully ripe, since they do most of the sweetening on their own.
• Chia seeds or flaxseeds (1 tablespoon, optional): A quiet way to add omega 3s without changing the taste at all.
• Vanilla extract (half teaspoon, optional): Just a splash rounds everything off and makes the chocolate flavor feel more complete.
• Sea salt (pinch): Salt in a shake sounds wrong until you taste how it wakes up every other ingredient.

Instructions

Toss everything in:

Put the bananas, almond milk, cacao powder, and sweetener into your blender along with any add-ins you are using. The order does not matter much, but putting the liquid in first helps the blades catch faster.

Blend until velvety:

Run the blender on high for about sixty seconds, stopping to scrape down the sides if needed. You want a completely smooth texture with no grainy bits of cacao hiding anywhere.

Taste and tweak:

Sample it with a spoon and decide if it needs more sweetness, a heavier hit of chocolate, or a splash more milk to thin it out. Trust your palate over the recipe here.

Pour and enjoy immediately:

Divide between two glasses and drink right away while it is cold and frothy. This shake does not improve with sitting around.

Save

There is something deeply satisfying about a drink that feels indulgent but is secretly just fruit and a superfood blended together.

Making It Your Own

A handful of spinach disappears completely in this shake, which I discovered on a dare and now do every single morning without telling anyone. A scoop of peanut butter turns it into something closer to dessert, and a few ice cubes help if your bananas are fresh instead of frozen.

Choosing the Right Milk

Oat milk makes the shake slightly thicker and sweeter, while coconut milk adds a tropical undertone that pairs surprisingly well with cacao. Soy milk brings the most protein if that is a priority for you, but honestly whatever is in your fridge will taste just fine.

Serving and Garnishing

The shake is at its absolute best the moment it leaves the blender, crowned with a little frothy foam on top. A sprinkle of cacao nibs adds a pleasant crunch, and a slice of banana on the rim of the glass makes it feel like you put in more effort than you actually did.

• Chill your glasses in the freezer for five minutes before pouring.
• Shredded coconut on top adds a texture that makes each sip more interesting.
• Drink it fast because separation happens quickly and it never tastes as good stirred back together.

Save

Keep a bag of frozen peeled bananas in your freezer at all times and you are never more than five minutes away from the best morning you can have before coffee.

Common Recipe Questions

→ Can I use frozen bananas?

Yes — frozen bananas give a creamier, thicker texture and a colder, more milkshake-like result. Use fresh bananas and a few ice cubes if you prefer a slightly looser pour.

→ How can I make it thicker or thinner?

For thicker texture, use frozen bananas or add a tablespoon of chia or flax. To thin the drink, add more plant milk a tablespoon at a time until you reach the desired consistency.

→ What are good milk substitutes?

Oat, soy, or coconut milk work well. Oat gives a velvety mouthfeel, coconut adds tropical richness, and soy keeps it protein-forward. Choose based on allergy needs and flavor preference.

→ Can I add protein or greens?

Yes — blend in a scoop of plant protein or a handful of spinach. Protein powders and spinach integrate smoothly without overpowering the chocolate-banana flavor when blended well.

→ What sweeteners work best?

Maple syrup or agave are mild and blend cleanly with cacao and banana. Start with 1 teaspoon, then adjust to taste. Ripe bananas also contribute natural sweetness.

→ How should I garnish and serve?

Top with cacao nibs, sliced banana, or shredded coconut for texture and presentation. Serve immediately for best flavor and creaminess.