Banana And Chocolate Shake Food

BANANA MILKSHAKE

Steps:

• Put the milk, vanilla ice cream and banana into a blender. Whizz everything up until smooth then pour into a tall glass.
• Top with a big spoonful of whipped cream and decorate with a pinch of cinnamon, some banana chips and a cherry. Serve immediately with a colourful straw.

CHOCOLATE BANANA SMOOTHIE

Steps:

• Add all ingredients to a blender and blend until creamy and well-combined. Serve immediately topped with whipped cream if you like.

CHOCOLATE BANANA SHAKE

Steps:

• In a blender, combine milk, malt powder and banana. Blend until smooth. Pour into glasses and serve.

CHOCOLATE BANANA MALTED SHAKE

Steps:

• Place mashed banana, syrup, milk, ice cream& malted milk powder (if using) in blender.
• Blend on med-high speed until all ingredients are thoroughly blended and smooth.

BANANA AND CHOCOLATE SHAKE

Steps:

• Put Sustagen Dutch chocolate powder, milk, banana and ice cubes in a blender and blend until smooth.
• Transfer to a jug or divide between 2 large glasses to serve.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.

CHOCOLATE BANANA MILKSHAKE

Steps:

• Place the frozen banana chunks, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses.

CHOCOLATE STRAWBERRY BANANA MILK SHAKE RECIPE

Steps:

• In a blender, combine all ingredients. Blend until smooth. If consistency is too runny, add more strawberries and blend slightly.