Two milkshakes topped with whipped cream and sprinkles on a grey stone background with a plate of bananas alongside

Banana milkshake

Name: Banana milkshake
Total time: 10 min
Yield: Serves 1
Ingredients: 2 ripe bananas peeled; 1 scoop vanilla ice cream; 100-150ml milk; whipped or squirty cream to serve; ground cinnamon or sprinkles to serve

Anna Glover

Published: December 13, 2021 at 3:07 PM

Save recipe

Serves 1

Easy

Total time: 10 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Whip up a thick, creamy milkshake using fresh bananas and ice cream, then finish with a swirl of whipped cream and sprinkles for a real diner-style classic

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Treat yourself to a fresh banana milkshake, then check out our banana and almond milk smoothie, strawberry milkshake, Baileys milkshake and bubble tea.

Ingredients

Nutrition

2 ripe bananas

peeled
1 scoop vanilla ice cream
100-150ml milk
whipped or squirty cream

to serve
ground cinnamon or sprinkles

to serve

Nutrition: per serving

kcal329
fat12.8g
saturates7.8g
carbs44.9g
sugars41.5g
fibre2.2g
protein7.4g
salt0.2g

Method

step 1

Put the bananas, ice cream and 100ml of milk in a liquidiser and whizz until smooth and foamy. Check the consistency and add another 50ml of milk if you prefer a thinner milkshake, then whizz again to combine.
step 2

Pour into a tall glass and top with whipped cream and a pinch of cinnamon or chocolate sprinkles to serve, if you like.

We have plenty more great banana recipes

Peanut Butter Banana Bread Recipe

Authors

Anna Glover profile

Anna GloverSenior food editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue