Iced Double-Mocha Banana Smoothie

Double mocha nods to the classic coffee-shop pairing of espresso and chocolate, chilled for easy sipping. Frozen bananas and cold brew whirl with cocoa and espresso powder into a thick, dessert-style smoothie.

Serves 2 · 10 min prep

Estimate for one serving

• 310 cal
• 11g protein
• 52g carbs
• 8g fat
• 3.6g fiber

Every recipe here is free to read.

Ingredients

• 2 medium ripe bananas
• 1 cup cold brewed coffee
• 2 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1/2 cup plain Greek yogurt
• 3/4 cup milk of choice
• 2 tbsp honey or maple syrup
• 1 1/2 cups ice cubes
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• for topping whipped cream
• 1 tbsp chocolate shavings

Instructions

1. 1Peel the bananas, break them into chunks, and place them in the freezer for 20 minutes if they are not already frozen; this creates a thicker, creamier smoothie.
2. 2Add the cold brewed coffee, cocoa powder, and espresso powder to a high-speed blender. Pulse a few times to dissolve the powders into a dark mocha base.
3. 3Add the chilled banana chunks, Greek yogurt, milk, honey, vanilla extract, and pinch of salt. Blend on low for 10 seconds to start breaking everything down.
4. 4Increase to high speed and blend for 30 to 45 seconds until the mixture is completely smooth, thick, and free of banana lumps. Taste and adjust sweetness if needed by blending in a little more honey.
5. 5Add the ice cubes and blend again on high for another 20 to 30 seconds until the smoothie is frosty, pourable, and uniform in color with no ice shards remaining.
6. 6Divide the smoothie evenly between two tall chilled glasses. The texture should be creamy and hold a soft peak when poured.
7. 7Top each glass with a generous swirl of whipped cream. Finish with a sprinkle of chocolate shavings so the mocha flavor is visible and aromatic.
8. 8Serve immediately with a wide straw or long spoon. Stir once before drinking to pull the whipped cream into the icy mocha banana base.