• Becky Berberich

Cocoa Peanut Butter Banana Milkshake

Do you like ice cream? Do you wish you could eat ice cream for breakfast and not feel emotionally drained by judgement? You can! I'm sure by now you've seen people turn frozen bananas into ice cream (and if you haven't I am both sorry for you and excited for you to open up your world).

It's ridiculous how close to ice cream it tastes. Just slice up some bananas into 1/2 inch pieces, pop them in the freezer, and when you want some ice cream take as much as you want and put it in a food processor until it rices, and then turns into ice cream.

If you want a milkshake, just add some additional liquid and switch over to the blender. Bananas are loaded with fiber, potassium, and prebiotics which help make space for the good bacteria in your gut to grow. In addition cocoa powder has many of the compounds that make dark chocolate so healthy for you, including essential minerals that help with heart, bone and immune health.


- 3 medium sized bananas frozen

- 1-2 Tbs unsweetened dark cocoa powder

- 1/4 cup PB2 or other powdered peanut butter

- 1/2 tbs stevia in the raw or munk fruit powder

- 1/2 cup water with more added as you blend for consistency


Step 1: Blend all ingredients with the half cup water and add as you go until blending easily but still thick.

Apparently I like mine with enough cocoa powder to practically make it look like chocolate sauce. Which it kind of did. And I'm not complaining

Nutrition Information: Serving size 1; Makes about a 3 cups. Calories 420; Fat 4.9 g; Fiber 12.2 g; Protein 15.4 g; Carbohydrates 95.4 g

#sweets #summerrecipes #chocolate

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