Creamy Mocha Banana Smoothie With Cold Brew

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 350 ml / 12 fl oz each)
• Prep Time: 10 minutes (coffee already chilled)
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 cup (240 ml) strong brewed coffee or cold brew, well chilled
• 1 large ripe banana, sliced (ideally frozen)
• 3/4 cup (180 ml) cold milk of choice
• 1/4 cup (60 ml) plain Greek or regular yogurt (optional but creamy)
• 1 1/2 tbsp (9 g) unsweetened cocoa powder
• 1–2 tsp maple syrup or honey, to taste (optional)
• 1/2 tsp vanilla extract
• Pinch fine sea salt
• 1–1 1/2 cups ice cubes (about 6–10 cubes)
• Optional: cocoa powder, banana slices, whipped cream for garnish

Do This

• 1) Chill brewed coffee completely in the fridge so it is very cold.
• 2) Add coffee, banana, milk, yogurt, cocoa, 1 tsp sweetener, vanilla, and salt to a blender.
• 3) Add 1 cup of ice cubes. Reserve the remaining 1/2 cup to adjust thickness later.
• 4) Blend on high for 45–60 seconds until completely smooth and creamy.
• 5) Taste; add more sweetener or cocoa if desired. For a thicker shake, blend in more ice.
• 6) Pour into 2 chilled glasses. Top with whipped cream, a dusting of cocoa, and banana slices if you like.
• 7) Serve immediately while icy-cold and frothy.

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Why You’ll Love This Recipe

• Café-style mocha flavor at home, without fancy equipment or syrups.
• Naturally sweetened mainly with banana, with optional light sweetener to taste.
• Cold coffee plus cocoa delivers a rich mocha hit that actually wakes you up.
• Easy to customize: dairy-free, protein-packed, extra-chocolatey, or decaf.

Grocery List

• Produce: Ripe bananas
• Dairy: Milk (or non-dairy milk), plain yogurt (Greek or regular, or non-dairy yogurt), optional whipped cream
• Pantry: Coffee (for brewing or ready-made cold brew), unsweetened cocoa powder, maple syrup or honey, vanilla extract, fine sea salt, ice

Full Ingredients

For the Mocha–Banana Shake

• 1 cup (240 ml) strong brewed coffee or cold brew, well chilled
• 1 large ripe banana (about 140 g), sliced; ideally frozen for extra creaminess
• 3/4 cup (180 ml) cold milk of choice (whole, 2%, oat, almond, or soy)
• 1/4 cup (60 ml) plain Greek yogurt or regular yogurt, dairy or non-dairy (optional but recommended for creaminess)
• 1 1/2 tbsp (9 g) unsweetened cocoa powder
• 1–2 tsp pure maple syrup or honey, to taste (optional; start with 1 tsp)
• 1/2 tsp pure vanilla extract
• 1 small pinch fine sea salt (about 1/16 tsp) to enhance flavor
• 1–1 1/2 cups ice cubes (about 6–10 standard ice cubes), to desired thickness

Optional Garnishes

• Whipped cream (dairy or coconut), for topping
• Light dusting of cocoa powder or finely grated dark chocolate
• Banana slices or a banana wheel on the rim of each glass
• A few whole coffee beans for decoration (do not drink them through a straw)

Step-by-Step Instructions

Step 1: Chill the coffee

Brew a strong cup of coffee in advance, using about 2 tablespoons of ground coffee per 1 cup (240 ml) of water so the flavor stands out once blended with milk and banana. Let the coffee cool to room temperature, then transfer it to the refrigerator until very cold, at least 1 hour and up to 24 hours. Alternatively, use ready-made cold brew coffee straight from the fridge. Cold coffee is crucial; hot or warm coffee will melt the ice and make the shake thin and watery.

Step 2: Prep the banana and blender

Peel and slice 1 large ripe banana. For the thickest, creamiest texture, slice it and freeze the pieces in a single layer on a plate or small tray for at least 1–2 hours (or overnight). If you are short on time, you can use a room-temperature banana and rely on extra ice, but frozen banana creates a more milkshake-like consistency. Set up your blender, making sure the jar is clean and the lid fits tightly.

Step 3: Load the blender with base ingredients

To the blender jar, add the chilled coffee, sliced banana, cold milk, yogurt (if using), cocoa powder, 1 teaspoon of maple syrup or honey, vanilla extract, and a pinch of sea salt. Adding liquid ingredients first helps the blades catch and blend smoothly. Reserve the ice for the next step; blending everything except the ice at first gives you a smoother base and reduces unblended cocoa specks.

Step 4: Add ice and blend until velvety

Add 1 cup of ice cubes to the blender. Secure the lid. Start on low speed for 5–10 seconds to break up the ice, then gradually increase to high speed. Blend for 45–60 seconds, or until the mixture looks completely smooth, thick, and frothy with no visible ice chunks or banana pieces. If your blender struggles, stop and scrape down the sides with a spatula, then continue blending. For a thicker, spoonable shake, add up to an additional 1/2 cup of ice and blend again.

Step 5: Taste and fine-tune the flavor

Turn off the blender and taste a spoonful. If you prefer it sweeter, blend in another 1 teaspoon of maple syrup or honey. If you want a stronger chocolate flavor, add another 1–2 teaspoons of cocoa powder. For an extra mocha kick, you can splash in another tablespoon or two of chilled coffee, but keep in mind this will thin the texture slightly. Blend for another 10–15 seconds to fully incorporate any adjustments.

Step 6: Garnish and serve café-style

If you like, chill your serving glasses in the freezer for 10–15 minutes so the shake stays cold longer. Pour the mocha–banana shake evenly into 2 glasses. Top with a generous dollop of whipped cream, if using. Dust lightly with cocoa powder or grated dark chocolate, and add a banana slice to the rim of each glass. For a simple café touch, scatter a few coffee beans on the saucer or serving board. Serve immediately while icy-cold and thick, with a straw or a long spoon.

Pro Tips

• Use very ripe bananas: Bananas with plenty of brown freckles are naturally sweeter and give a stronger banana flavor, which means you can use less added sweetener.
• Go strong on the coffee: Brew it stronger than you would for drinking. Weak coffee disappears once you add milk and banana.
• Frozen banana = milkshake texture: When possible, keep a stash of sliced bananas in the freezer. They act like ice cream in smoothies and shakes.
• Layer ingredients for easier blending: Liquids first, then soft ingredients (banana, yogurt), then dry (cocoa), and ice on top. This helps most home blenders work more efficiently.
• Adjust for your blender: High-powered blenders can handle more ice; if yours is smaller or older, blend in stages and avoid overfilling the jar past the maximum line.

Variations

• High-protein mocha shake: Add 1 scoop (about 25–30 g) of vanilla or chocolate protein powder, and reduce the yogurt slightly if the shake becomes too thick. You may need a splash more milk to help it blend.
• Dairy-free and vegan: Use almond, oat, or soy milk, and swap in a plant-based yogurt or skip the yogurt entirely. Sweeten with maple syrup or a ripe extra half banana instead of honey.
• Mocha–banana smoothie bowl: Use only 1/4 cup (60 ml) coffee, skip the ice, and use a fully frozen banana plus extra yogurt. Blend very thick and serve in a bowl with granola, cacao nibs, and sliced banana on top.

Storage & Make-Ahead

This mocha–banana shake is best enjoyed fresh, right after blending, when it is thick, frothy, and icy-cold. If you need to make it ahead, store it in a tightly sealed jar or bottle in the refrigerator for up to 24 hours. The texture will thin as the ice melts and the banana settles, so shake or stir well before drinking. For longer storage, you can pour the blended shake into an ice cube tray and freeze; later, blend the frozen cubes with a splash of fresh milk or coffee to revive the original texture. For the fastest mornings, pre-portion the banana slices and cocoa powder into freezer bags; then all you have to do is add cold coffee, milk, and ice and blend.

Nutrition (per serving)

Approximate values for 1 of 2 servings made with whole milk, Greek yogurt, and 1 teaspoon maple syrup per serving: about 220 calories; 8 g protein; 6 g fat; 37 g carbohydrates; 4 g fiber; 24 g total sugars (mostly from banana and milk); 50–80 mg caffeine, depending on the strength of your coffee. Using non-dairy milk or omitting the yogurt will slightly change these numbers. Treat these values as an estimate rather than exact medical or dietary advice.