I bought too many bananas at the store last week (a bad habit of mine) and of course, several of them became overripe. Well-speckled and on the verge of becoming squishy, they were prime for banana bread making. But I wasn’t. Not in the mood to bake, I threw them in the blender with unsweetened cocoa powder, greek yogurt and skim milk. I love the combination of banana and chocolate, and this didn’t disappoint
– so good!
After a couple more tweakings, it has evolved into an non-fat, high protein smoothie, that tastes rich and yummy – a treat without the need to cheat. I have protein powder on hand all the time, but decided to use non-fat skim milk powder for this one – at 9 grams per 4 tbsp, it packs a good protein punch without the price tag of whey protein powder.
I served this to a group of fun ladies at Alberta Education last week as part of an Eating to Thrive workshop presented by Loreen Wales of Revive Wellness and me. They loved the chocolatey goodness, and that they could make a big batch and keep it in the fridge for a quick treat or even freeze it into ice pops.
Click here for the recipe and some non-dairy and vegan alternatives. Enjoy!