Chocolate Banana Protein Shake
This Chocolate Banana Protein Shake is thick, creamy, and packed with over 35 grams of protein per serving. Made with a frozen banana, Greek yogurt, chocolate protein powder, and unsweetened cocoa powder, it blends up in under five minutes and tastes like a dessert smoothie, not a health supplement. It is the perfect post-workout drink or high-protein breakfast on the go.
Equipment
- High-speed blender
- Measuring cups and spoons
- Tall glass or shaker cup
- Protein shake bottle (optional, for on-the-go)
- Freezer-safe bag or container For storing frozen bananas
Ingredients
- 1 large frozen banana peeled, cut into 3-4 chunks before freezing
- 1 scoop chocolate protein powder about 30-35g; whey or plant-based both work
- 2 tbsp unsweetened cocoa powder
- 1 cup milk 240ml; dairy or non-dairy (almond, oat, or coconut milk all work)
- ½ cup Greek yogurt 120g; plain, full-fat for creamiest texture
- 1 tbsp almond butter optional, for extra richness and healthy fats
- 4 ice cubes
Instructions
- Peel a ripe banana, break it into 3 to 4 chunks, and place in a zip-top freezer bag. Freeze for at least 2 hours or overnight for best results.
- Pour 1 cup of milk into the blender first. This protects the motor and helps the frozen ingredients blend smoothly.
- Spoon ½ cup of plain Greek yogurt into the blender on top of the milk.
- Add 1 scoop of chocolate protein powder and 2 tablespoons of unsweetened cocoa powder. Adding powders after liquid prevents clumping.
- Drop the frozen banana chunks into the blender. Make sure the banana is fully frozen, not just cold, for that thick milkshake texture.
- Add 1 tablespoon of almond butter if using, then add 4 ice cubes on top. Add 2 more ice cubes for a thicker shake, or skip ice entirely for a thinner consistency.
- Start on low for 5 to 10 seconds, then increase to high and blend for 45 to 60 seconds until completely smooth. Add 2 to 3 tablespoons more milk if too thick to blend.
- Taste and adjust as needed: add honey for sweetness, extra cocoa for more chocolate flavor, or extra yogurt for more thickness. Blend for 10 seconds after any additions.
- Pour into a tall glass immediately and top with a sprinkle of cocoa powder, chocolate chips, or a drizzle of almond butter. Serve right away for the best texture.
Notes
- Always use a fully frozen banana, not just a cold one. Only a properly frozen banana gives you that thick, milkshake-like consistency.
- Freeze ripe bananas with lots of brown spots. The riper the banana, the sweeter your shake will be without adding any sugar.
- Add liquid first before any frozen ingredients. This protects your blender motor and helps everything blend evenly.
- Use high-quality chocolate protein powder. Cheap or chalky powders will negatively affect the flavor of the entire shake.
- For a deeper chocolate flavor, increase the cocoa powder to 3 tablespoons instead of 2.
- Do not over-blend. Once the shake is smooth, stop blending. Blending too long generates motor heat that can warm up the shake.
- Vegan option: Use plant-based protein powder, oat or almond milk, and a coconut-based dairy-free yogurt.
- For meal prep, portion banana chunks, cocoa powder, and almond butter into zip-top freezer bags. Dump the bag into the blender in the morning, add fresh milk, yogurt, and protein powder, and blend.
- Store leftover shake in a sealed jar in the fridge for up to 24 hours. Add a splash of milk and stir or re-blend before drinking as it will thicken overnight.
- Do not freeze the finished blended shake. Freezing changes the texture significantly and is not recommended.
Nutrition
Serving: 1ShakeCalories: 420kcalCarbohydrates: 45gProtein: 37gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 180mgPotassium: 700mgFiber: 5gSugar: 22gVitamin A: 6IUVitamin C: 12mgCalcium: 35mgIron: 15mg
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