This banana strawberry chocolate smoothie is like having chocolate covered strawberries for breakfast.
Rich and creamy with just the right amount of chocolate this smoothie also makes a refreshing summer dessert.
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- Milk: Choose your favorite milk whole, skim, or low-fat milk, coconut milk, rice milk, soy milk, cashew milk, almond milk, etc.
- Frozen Bananas and Strawberries: Bananas add a natural sweetness and creamy texture.
- Chocolate Chips: Just two tablespoon per serving! Because the chocolate chips are blended and chopped into small chunks it doesn’t take much to give delicious chocolate flavor to every sip.
You can purchase frozen bananas and frozen strawberries at the store or you can freeze your own. Freezing your own fruit is often cheaper than buying it already frozen. And I don’t know about you but I always have a couple of bananas that are past their prime.
How do you freeze strawberries?
Smaller chunks of fruit blend more easily. I usually cut my strawberries in half or for particularly large strawberries in fourths. Freeze the strawberries chunks in a single layer on a parchment paper-lined sheet pan. Once the strawberries have frozen transfer them to a zip-top freezer bag and label with the date and contents.
How do you freeze bananas?
Frozen bananas are probably one of the most popular ingredients to add to a smoothie. They make amazingly creamy smoothies with just a hint of natural sweetness. Plus we always seem to have an overripe banana or two.
To freeze bananas, peel them, break them into three or four chunks, and freeze them in a single layer on a parchment paper-lined sheet pan. Once the bananas have frozen transfer them to a zip-top freezer bag and label with the date and contents.
Cooking Tip: Adding frozen fruit like strawberries and/or bananas to your smoothie gives a more smooth, thick, and less icy texture compared to adding ice plus as the smoothie melts, the flavor doesn’t get diluted. If you don’t have frozen fruit on hand you can add 1 cup of ice instead.
What’s the best way to blend a smoothie?
Use a high-quality blender to blend your smoothie. Blending frozen fruit isn’t an easy job. I currently use this Ninja blender. It does a pretty good job, but sometimes I have to stop and push the fruit down towards the blades. My dream blender is this Vitamix blender.
Follow these seven simple steps to make a homemade creamy smoothie perfectly every time:
- Add the milk first to avoid jamming up the blades.
- Next, add the frozen strawberries and bananas
- Finally, top with the chocolate chips.
- Start blending at low speed. Then gradually increase the speed and blend to your desired consistency. Starting at a lower speed allows the larger pieces of fruit to blend before they are pushed up and away from the blades. My blender doesn’t have a speed control so I start with small pulses and gradually increase the length of the pulses.
- Rinse and wash your blender container with soap and warm water immediately. Nothing is worse than scraping dried smoothie out of all of the nooks and crannies.
How long do I blend the smoothie?
Blend time will depend upon the strength of your blender and the ingredients you have added. One clue to look for is that the smoothie is fully circulating within the blender for about 5 seconds with no visible chunks. This could take up to 2-3 minutes.
Do smoothies keep overnight?
Personally I think smoothies taste best fresh. But if you do need to store your smoothie here are some tips.
A thick smoothie will last in the refrigerator for up to 24 hours and still maintain its flavor but may become runny as ingredients melt. To store a smoothie in the refrigerator, pour it into a tightly sealed container such as a Mason jar.
You could also freeze your smoothie in an ice cube tray. I like these flexible silicone ice cube trays. I think they make cube removal extremely easy.
Once frozen the smoothie cubes should be transferred to an air-tight container. To blend add the smoothie cubes to your blender and add just enough milk to allow the smoothie cubes to circulate without jamming.
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