This Banana Milkshake recipe combines ripe bananas and coconut milk, creating a creamy, kid-friendly treat. It’s enhanced with vanilla and cinnamon, making it great for breakfast, snacks, or a vegan dessert.
About This Banana Milkshake
Traditional milkshakes offer a delightful range of flavors, from Chocolate to Strawberry or Mango – transform any favorite ingredient into a creamy, cold treat!
However, unlike thick and icy milkshakes made in the United States and other nations, Pakistani versions often do not include ice cream. (Restaurants generally include ice cream on their menus.)
Our shakes are typically creamy yet light, made with either dairy or plant-based milk, depending on the ingredients.
I prefer using coconut or almond milk in my banana shake recipe. Ayurveda suggests avoiding bananas with regular milk to prevent digestion issues.
When prepared with plant-based milk, this banana shake turns into a nutritious vegan, gluten-free option, ideal for lactose-intolerant individuals.
You can also add a pinch of cardamom or cinnamon powder for added intestinal health and flavor.
Children enjoy sweet banana milkshakes as a dessert. Savor a revitalizing banana milkshake for a swift, satisfying breakfast or snack.
How to make a Banana Milkshake?
- Peel and chop 3 medium bananas (about 2 cups). In a mixer or blender jar, combine the diced bananas.
- Do you have overripe bananas? Blend them together to make a tasty milkshake. Frozen bananas also make a rich, creamy shake.
- Next, add 2 cups of light or thin coconut milk, preferably cool or chilled. I used a fairly thin consistency of Homemade Coconut Milk.
- Add a ½ tsp vanilla extract or 1 to 2 pinches vanilla powder. Although this is optional, the vanilla helps to balance the sweetness of the banana and adds fantastic flavor.
- Add 2 to 3 tbsp raw sugar or jaggery, or more or less to taste. If you like, you can substitute palm sugar, coconut sugar, honey, or maple syrup for the raw sugar. You can also leave out the sweetener.
- Blend until smooth. If it’s too thick, add a few splashes of water and blend again until you get the desired desired thickness.
- Pour into a glass and enjoy!
Feel free to add cinnamon or cardamom to your banana milkshake. Serve immediately when cold. For the best taste, consume it right after preparation; avoid refrigeration.
Milk: I like using coconut or almond milk for Banana Shake, but you can also use cashew, oats, or soy milk to make a delicious milkshake.
Bananas: Overripe or frozen bananas work best for this milkshake. Frozen ones make it creamier. Adjust sugar based on banana sweetness.
Thicker milkshake: For a thicker milkshake like in the U.S., blend with ice cubes freeze banana slices for an hour, or use vegan vanilla ice cream.
Sweetener: Use raw sugar, jaggery, palm sugar, coconut sugar, maple syrup, or agave syrup. Omit sweetener if desired.
Flavorings: Vanilla and cinnamon are optional in this milkshake. You can skip them.
I suggest enjoying the banana milkshake right after making it. It’s tastiest when it’s creamy and cold, and it doesn’t stay fresh in the refrigerator.
Yes, you can modify the banana shake recipe. It yields 2-3 servings. Halve for 1-2 servings or double for 4-6 glasses.
I use coconut milk for tropical flavor and creaminess, but almond or soy milk works too. Non-vegan? Choose your favorite plant-based milk.
BANANA MILKSHAKE RECIPE
- Peel the bananas and chop them.
- Add the chopped bananas, vanilla and coconut milk into the blender.
- Add raw sugar or your favourite sweetener, or leave it out entirely.
- Blend until smooth. If it's too thick, add a few splashes of water and blend again until you get the desired desired thickness.
- Pour into a glass and enjoy!