27 March 2010

chocolate banana milkshake

Milkshakes aren't generally regarded as health food (don't even think about SlimFast or anything related). But as a weekend treat for myself, I've figured out a pretty good combination of bananas, unsweetened cocoa powder, and nonfat milk. How do you get a thick creamy milkshake out of nonfat milk? Freeze the bananas!

Frozen bananas are my latest food obsession. Several times a week I send my housekeeper out to buy bunches of the baby bananas we have here. They are very sweet and taste better than any banana I've ever had in the United States. And they are a perfect size for adding to smoothies and shakes without having to cut them up. Not that it's not difficult to cut up bananas, but every bit of time saved seems to help these days. When I get my bunch of baby bananas I peel them all and put them in a bag in the freezer (which also keeps the ants away from them!). Then each morning I pull some out to add to my daily blender beverage. I only use two in fruit smoothies, because there's plenty of other fruit. But four or five added to the milk makes for a cold, smooth, creamy treat that is exactly as if you've added ice cream.

I don't really measure and sometimes I end up with enough for two (or three, depending on if you're counting both Mike and the baby). I use 1 1/2 to 2 cups of nonfat milk (I use Bob's Red Mill Nonfat Milk Powder to make my nonfat milk), four or five frozen baby bananas, and a heaping spoonful of cocoa powder. Blend it up and pour it into tall glasses. It's super-fantastic, if you like bananas.

If you are in the United States, you may be able to find these baby bananas at an international grocery store. I'd get them at an Asian grocery store in Falls Church, Virginia, and I'm pretty sure I saw them at some of the Mexican/South American stores in the area also. They really are tastier than the oversized, over-produced, under-flavored Chiquita or Dole bananas you'll find at Stop & Shop.

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