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Are you ever left with a bunch of bananas that are too ripe to eat? Don't chuck them in the bin. Instead peel them, chop them into slices, and freeze them in an air tight container. They are the perfect ingredient to add to milkshakes as they become super creamy like ice cream once blitzed up in a blender. And by using bananas in place of ice cream you avoid saturated fat, sugar and excess calories.

This milkshake is so delicious! It also makes a great afternoon snack as it contains one of your daily serves of calcium, potassium from the banana, protein from the nut butter, fibre from the dates, and polyphenols from the cocoa. The polyphenols found in cocoa have been found in studies to increase HDL cholesterol (the good kind), and reduce triglycerides and inflammatory markers. See studies here and here.


1 frozen banana, cut into slices

1 cup milk or calcium fortified non-dairy milk (soy, almond, rice etc.)

1 1/2 Tbsp nut butter (peanut, cashew or almond)

2 Pitted Medjool dates (or 4 smaller dates)

1 Tbsp unsweetened cocoa or cacao powder


Put all the ingredients in a blender and blitz until smooth and creamy.

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