Vegan Chocolate Banana Smoothie

Frozen banana gives the dairy-free chocolate smoothie a thick, creamy texture, while cocoa powder adds rich chocolate flavor, and peanut butter brings a nutty element that pairs well with the banana and dates. It's quick enough for a snack, but you can also enjoy it for breakfast or as a healthier dessert.

If you're looking for more easy chocolate treats, try this chocolate peanut butter nice cream or this easy vegan chocolate pudding. For more quick blended drinks, browse these vegan smoothie recipes.

Recipe features

• Creamy without dairy or yogurt - frozen banana gives this vegan chocolate smoothie a thick, smooth texture.
• Naturally sweetened - dates and ripe banana add sweetness.
• Quick and easy - ready in 5 minutes if you have frozen bananas.
• Simple ingredients - banana, cocoa powder, peanut butter, dates, and dairy-free milk.
• Easy to adjust - simple swaps make it easy to change the sweetness, thickness, or flavor.

Ingredient notes and substitutions

The chocolate banana smoothie recipe uses simple ingredients, but please see the recipe card below for the exact measurements.

Frozen banana - A ripe frozen banana gives this vegan banana smoothie its creamy texture and natural sweetness. The riper the banana, the sweeter the smoothie will be. You can use a fresh banana, but the smoothie won't be as thick or cold unless you add a few ice cubes.  For more recipes using ripe bananas, try banana overnight oats, vegan oatmeal cookies, or vegan banana bars.

Dates - I use Deglet Noor dates because they're easy to find and tend to be cheaper, but Medjool dates also work well. Since Medjool dates are larger and sweeter, start with 2 and add more if needed. If your dates aren't soft enough to smash between your fingers, soak them in the dairy-free milk from the recipe for about 15 minutes, then add the milk and softened dates to the blender with the rest of the ingredients. You can also use maple syrup instead. Start with 2 teaspoons, then taste and adjust.

Natural peanut butter - I use natural peanut butter made with peanuts, sometimes it has salt as well. If there's oil separation, stir it back in before measuring. If using regular peanut butter with added oil or sweetener, you may want to adjust the dates. Almond butter or cashew butter can also be used. Sunflower seed butter is a nut-free option, but it has a stronger flavor. For a lighter option, try peanut butter powder. Using powder will thicken the smoothie, so you may need more dairy-free milk.

Unsweetened cocoa powder - Cocoa powder gives the smoothie its rich chocolate flavor without added sugar. Cacao powder can also be used, but it may taste a little stronger and slightly more bitter, so you may want to add an extra date or a little maple syrup.

Dairy-free milk - Use your favorite unsweetened dairy-free milk. Almond milk keeps the smoothie lighter, while oat milk and soy milk make it creamier. Add more milk for a thinner smoothie or use a little less for a thicker, milkshake-like texture.

How to make a banana chocolate smoothie

1. Add the frozen banana, soft pitted dates, peanut butter, cocoa powder, and dairy-free milk to the blender.

2. Blend until smooth.

3. Taste and adjust the sweetness or thickness.

Variations 

Make it thicker - Start with less dairy-free milk, add more frozen banana, a few ice cubes, or a tablespoon of whole chia seeds.

Make it thinner - Add more dairy-free milk, a little at a time.

Make it sweeter - Add another date or a small drizzle of maple syrup.

Make it more chocolatey - Add a little extra cocoa powder. If it tastes bitter, balance it with another date or maple syrup.

Add greens - Blend in a handful of spinach. It has a mild flavor, but it may slightly change the color.

Make it higher in protein - Use soy milk, hemp seeds, chia seeds, or vegan protein powder. Add more milk as needed because protein powder can thicken the smoothie.

Make it nut-free - Use sunflower seed butter, or skip the nut butter and add chia seeds to help thicken it.

Make it into a smoothie bowl - Use two frozen bananas and less dairy-free milk so the smoothie is thick enough to eat with a spoon. Top with sliced banana, berries, granola, cacao nibs, or a drizzle of peanut butter.

How to freeze bananas for smoothies

Very ripe spotted bananas are perfect for freezing and using in smoothies or frozen treats. The riper the banana, the sweeter it will be.

To freeze bananas, peel them first, then slice or cut them into smaller pieces before freezing. I like to cut each banana into quarters so it's easy to measure later. Four pieces equal one banana, and the smaller pieces are easier on the blender than one whole frozen banana. Store the banana pieces in a freezer-safe bag or container until ready to use.

Storage

This vegan chocolate banana smoothie is best enjoyed right after blending while it's cold, thick, and creamy. As the frozen banana thaws, the smoothie will become thinner and may separate.

Store leftovers in an airtight jar or container in the refrigerator for up to 24 hours. Stir or re-blend before drinking. If it loses some of its frosty texture, blend it with a few ice cubes or extra frozen banana.

For longer storage, pour leftover smoothie into an ice cube tray and freeze for up to 1 month. Once frozen, transfer the cubes to a freezer-safe bag or container. Blend the smoothie cubes with dairy-free milk when ready to enjoy.

Related recipes

• Banana Ice Cream
• Pineapple Nice Cream
• Cherry Nice Cream
• Banana Instant Pot Steel Cut Oats

I hope you enjoy the smoothie recipe!  If you did, feel free to rate it and leave a comment. Originally published on March 16, 2020.