Breads and Breakfast
Roasted Banana Chocolate Peanut Butter Milkshake Recipe
This isn't just your average blender treat; roasting the bananas first unlocks a deep, honey-like sweetness that pairs perfectly with salty peanut butter. It is thick, rich, and features a complex flavor profile that makes standard milkshakes feel a bit shy by comparison.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Level
- Easy
- Per serving
- 740 kcal
Method
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
Place the banana slices on the sheet and sprinkle them evenly with the brown sugar.
Roast the bananas for 15-20 minutes until they are bubbly, caramelized, and smell like heaven. Remove from the oven and let them cool completely. For an extra thick shake, pop the roasted bananas in the freezer for 20 minutes after cooling.
In a high-powered blender, combine the cooled roasted bananas (scraping up all that syrupy sugar from the parchment), chocolate ice cream, peanut butter, milk, vanilla, and sea salt.
Blend on medium-high speed until the mixture is smooth and velvety. If it’s too thick for your liking, add a splash more milk and pulse again.
Pour into tall, chilled glasses. Top with a swirl of whipped cream or a few extra chocolate shavings if you're feeling fancy.
Notes
The riper the bananas, the better the roast—look for those with plenty of brown spots.
Don't skip the salt; it's the secret ingredient that cuts through the sugar and makes the peanut butter pop.
If you want to prep ahead, roast the bananas the night before and keep them in a sealed container in the fridge.
Chill your glasses in the freezer for 10 minutes before serving to keep the shake thick for longer.
