Sunday, February 6, 2011

Chocolate Banana Smoothie

This post is a little late but I've been debating for a while now whether I want to include too many posts here that are not related to baking since this is supposed to be a baking blog. The thing is, smoothies are sort of their own food group in my diet and I'm always on the prowl for new recipes so I've decided that I'm going to use this blog to share them too. My smoothie recipes are usually inspired by a smoothie I've tried from an actual smoothie shop or a dessert.  On my way back home for the holidays, I had a brief layover in Toronto Pearson airport and was on the search for a small meal amid the plethora of over-priced junk food that was available. Without much success in the realm of solid foods, I decided to try a Chocolate Vivanno Smoothie from Starbucks. And then I got addicted . . .

I remember when Starbucks started selling smoothies a few years ago and had read a couple reviews saying that they tasted too banana-ey since an entire banana is added to the 16oz drink. That's not a problem for me because the concept of 'too much banana' is foreign to me. I actually have to deliberately buy overripe bananas to bake with as they never stick around long enough to reach the prime baking level of ripeness at my place.  I've watched very intently as the baristas make this and my recipe does have some differences. They make the Vivanno with a room temperature banana and just add plenty of ice while my recipe includes a frozen banana. Also as I will likely never have access to their top secret mocha syrup, I've replaced it with cocoa. It took me a couple tries to get this smoothie right, but here it is!

Chocolate Banana Smoothie
Yield: 1 ~16oz smoothie
  • 1 ripe banana (sliced and frozen)
  • 3/4 cup soy milk
  • 2 tablespoons unsweetened cocoa
  1. Blend and enjoy!
Per smoothie:
223 calories | 19g sugar | 4g fat

1 comment:

Izzy V. said...

Wow- I just made this and it tastes JUST like the Starbucks vivanno smoothie! Amazing! And I love how it has no added sugar. Thanks so much for the recipe, I'll be making very good use of it :)


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