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Banana Split Smoothie Recipe


  • 2 medium-large bananas, ripe, peeled, sliced and frozen
  • 2 Tbsp (6 g) cacao powder (or cocoa powder)
  • 1 Tbsp (16 g) salted almond butter (if unsalted, add pinch sea salt)
  • 1/4 cup (60 ml) unsweetened almond milk (more depending on preferred thickness)
  • 1/2 tsp vanilla extract
  • optional: 2 pitted dates (for extra sweetness)
  • 1 just ripe banana, peeled and sliced lengthwise
  • Coconut whipped cream
  • Ripe cherries
  • 1 Tbsp (3 g) shredded unsweetened coconut
  • 1 Tbsp (4 g) cacao nibs
 Banana Split Smoothie Recipe

  1. Add frozen banana, cacao powder, almond butter, and almond milk to a blender and blend on low until thick and creamy (see photo), scraping down sides as needed. You are looking for a soft serve consistency.
  2. Add vanilla extract and dates (optional), and a bit more almond milk and blend once more until thick and creamy and well blended. Taste and adjust flavor as needed, adding more almond butter for nuttiness, vanilla extract for vanilla flavor, salt for flavor balance, or cacao powder for more intense chocolate flavor. Set blender in freezer or refrigerator while preparing serving glasses.
  3. Cut a banana in half lengthwise and peel. Then slice in half lengthwise again (so you have four pieces). Slide banana wedges down into two serving glasses (or 1 large serving glass, as pictured), and press with a spoon to “adhere” to the sides.
  4. Add smoothie and top with desired toppings, such as coconut whipped cream, cherries, shredded coconut, and cacao nibs (I highly recommend all!).
  5. Best when fresh, but can be covered and frozen up to 2 days. Let thaw before enjoying.

Banana Split Smoothie Recipe  Banana Split Smoothie Recipe Reviewed by kuji hara on 4:17 AM Rating: 5

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