It’s More Than A Banana Smoothie, It’s A Thickshake Of Glory
I love MILKSHAKES, chocolate ones, strawberries ones, vanilla ones, banana ones. I am a big fan of the shake, AKA the smoothie, which I prefer to call a shake, cause smoothies to sound wayyyyyyy too complicated…
Banana milkshakes from an old fashion milk bar or corner store bring back many memories for the 80s teenager running down to the corner store after school with a Walkman in hand listening to Madonna’s greatest hits.
Ahhhh…the days where nutritional science had no place in the turn of the industrial food revolution, and we were in no place to question the science around that thick yellow sweet syrup.
This was a milkshake people, or if you liked it thicker, more ice cream was added and we called it a thickshake – like thick and delicious yellow fake smelling banana glory! Ahhhhhh, the old days of milkshakes made using a mixer with a stainless steel cup, a scoop of ice cream and a mixture consisting of milk, flavoring thickener filled with an agent loaded with a bright yellow colour syrup that looks like the midday sun.
And you standing there on tippy toes, chin on the counter, watching the server do that pump-action of some over-coloured yellow sugary fake-ism that filled the steel cup, with you begging for another pump ’cause you are so damn addicted to that flavour…!
Well this one I have created tastes NOTHING like it lol, #truestory…but hey was worth a go and my husband Scott was all up in it. Scott’s exact words were “Yep tastes just as good”!!
How time flies when one is filled with childhood afternoon joys and then all of a sudden BOOM, out of NO-where, Google guru has given us more info on what serves us and what does not.
This recipe is pure goodness and beauty from the inside out.
Ice, lots of ice, to compensate for all that ice cream they use to put in LOL
Freeze your fresh bananas, this makes for a creamier texture in the end
Dehydrating those bananas first like I mentioned in the video brings a concentrated and deeper flavour to your shake
Using gluten free oats from Bob’s Red Mills brand
And I love using my favourite rockstar of a blender, the one and only, Vitamix to make this.
But of course any blender will do. You just need to blend it for longer to get a really smooth consistency. To do that, stop the blender periodically and scrape down the sides, and just keep going!
Blend baby blend….
Chef Cynthia Louise
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.