Banana milkshake
- Prepare
- 1-2 hours
- Cook
- no cooking required
- Serve
- Serves 2
A deliciously indulgent banana milkshake, topped with a swirl of vanilla-flavoured whipped cream and grated chocolate. For a healthier version, try using 3 frozen bananas and omit the ice cream when making the milkshake, and skip the topping.
For this recipe you will need a blender and, for the whipped cream topping, a piping bag fitted with a large star nozzle.
By Annie Rigg
Ingredients
For the milkshake
For the topping
- double cream: 75ml/2½fl oz double cream
- vanilla bean paste: 1 tsp vanilla bean paste
- maple syrup: 2 tsp maple syrup
- dark chocolate: 1 square dark chocolate, finely grated
Method
Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen.
Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use.
To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl.
Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve.
Recipe tips
For a vegan version, this can be made with dairy-free milk and ice cream.
For a less indulgent milkshake, use 3 frozen bananas and omit the ice cream when making the drink, and skip the whipped cream topping.
