Raw Chocolate Banana Shake

My blender was collecting dust until a sweltering Tuesday afternoon when the idea of turning on the stove felt like a personal attack. I tossed in a couple of bananas that had been sitting on the counter far too long and discovered something that tasted like a milkshake but left me feeling like I had done something right.

My roommate walked in while I was pouring the second glass, grabbed it without asking, and then stood in the kitchen doorway drinking the whole thing in silence before saying we need to make this every single morning.

Ingredients

• 2 large ripe bananas (fresh or frozen, peeled): The riper the better because those brown speckled skins mean natural sweetness and a thicker, creamier blend.
• 1 cup almond milk (or other plant-based milk): Acts as the liquid base and keeps everything dairy free while adding a subtle nutty flavor.
• 2 tablespoons raw cacao powder: This is where the deep chocolate flavor comes from and it packs antioxidants without any added junk.
• 1 to 2 teaspoons maple syrup or agave syrup (optional): Only needed if your bananas are not fully ripe or you want it extra sweet.
• 1 tablespoon chia seeds or flaxseeds (optional): Adds thickness, fiber, and a nice nutritional boost without changing the taste.
• 1/2 teaspoon vanilla extract (optional): Rounds out the chocolate flavor and makes the whole thing taste more like a treat.
• Pinch of sea salt: Just a tiny amount makes the chocolate taste deeper and more complex.

Instructions

Load the blender:

Toss the bananas, almond milk, cacao powder, and sweetener straight into the blender jar and listen for that satisfying thud of frozen fruit if you are using it.

Add your extras:

Drop in chia seeds, vanilla, and that tiny pinch of salt if you are using them.

Blend until silky:

Crank the blender to high and let it run until the mixture is completely smooth with no chunks lurking anywhere.

Taste and tweak:

Stop and taste it on a spoon, then adjust the sweetness or add more cacao if you want a stronger chocolate punch.

Pour and enjoy:

Divide between two glasses and drink immediately because this one is best fresh and cold.

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There is something quietly satisfying about making something this simple that actually tastes like you tried much harder than you did.

Making It Your Own

This shake is more of a template than a rule. I have thrown in a handful of spinach when I wanted to feel virtuous and honestly could not taste it at all beneath the chocolate.

Serving Suggestions

Poured over ice on a hot day it becomes almost dessert like, and topped with cacao nibs or shredded coconut it suddenly looks like something from a cafe menu.

Storing and Preparing Ahead

This is best made fresh but if you want to prep ahead you can freeze peeled bananas in chunks so they are always ready to go.

• Freeze banana slices on a parchment lined tray first so they do not clump together in the bag.
• Keep a stash of frozen bananas and you are never more than five minutes from this shake.
• Do not blend ahead and store in the fridge because it separates and gets gummy.

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Keep this one in your back pocket for any afternoon that needs a little rescue. It is proof that the best recipes are sometimes barely recipes at all.

Recipe FAQs

→ Can I substitute raw cacao with regular cocoa?

Yes. Regular unsweetened cocoa will work but has a slightly different, less bitter flavor; you may need to adjust the amount to taste. Avoid Dutch-processed cocoa if you want the brighter chocolate notes raw cacao provides.

→ How do I make the shake thicker?

Use frozen bananas or add a spoonful of chia or flax seeds. A small handful of oats or a scoop of plant-based protein powder also adds body without diluting the chocolate flavor.

→ What’s the best way to sweeten without refined sugar?

Maple syrup or agave are mild options—start with 1 teaspoon and increase to taste. Ripe bananas contribute significant natural sweetness, so adjust sparingly.

→ How long can I store leftovers?

Store in an airtight container in the fridge for up to 24 hours. Expect some separation—just give it a quick stir or shake before serving. Freshly blended is best for texture and flavor.

→ Any nut-free milk alternatives?

Oat, rice or coconut milk are good nut-free swaps. Choose a thicker plant milk like oat or canned coconut for a creamier mouthfeel if avoiding almond milk.

→ What garnishes and add-ins work well?

Top with cacao nibs, sliced banana, shredded coconut or a dusting of extra cacao. For extra greens, a small handful of spinach blends in without overpowering the chocolate-banana profile.