This banana milkshake recipe includes sweet bananas and coconut milk for a rich and creamy consistency that everyone (especially kids) will love. Plus we add a bit of vanilla and cinnamon for an extra delicious drink that’s perfect for breakfast, as a snack, or even for a healthy dessert. This banana shake recipe is vegan.
Table of Contents
Why This Recipe Works
Traditional Indian milkshakes are cold and creamy drinks that are made in a variety of tasty flavors. I love all sorts of milkshakes, from decadent Chocolate Shake to fresh and fruity Strawberry Milkshake or Mango Milkshake – just about any favorite ingredient can be turned into a shake!
However, it should be noted that unlike thick and frosty milkshakes made in the United States and other countries, Indian versions do not typically include ice cream. (Restaurants usually will note *with ice cream* on menus.)
Instead, our shakes tend to be have a medium consistency that is creamy but light. They are prepared with dairy milk or plant-based milks, depending on what other ingredients are being used.
For this banana milkshake recipe I always use either coconut milk or almond milk. According to ayurveda, bananas and dairy milk do not go well together. This combination can lead to indigestion and a sluggish stomach.
But when made with non-dairy milk this banana shake becomes a super healthy and nutritious drink. It is vegan, gluten-free, and perfect for those who are lactose intolerant. You can even add a pinch of cardamom powder or cinnamon powder for extra gut health and delicious flavor.
Banana milkshakes are sweet enough that kids will love them, and they can be considered a dessert. Or enjoy a refreshing banana milkshake for a quick breakfast or snack that’s both light and filling.
How to Make Banana Milkshake
1. First peel and chop 3 medium sized bananas, roughly 2 cups. Add the chopped bananas in a mixer or blender jar.
Have overripe bananas? Add them in the blender to make a flavorful milkshake. Frozen bananas also make a creamy thick shake.
2. Then add 2 cups of lite coconut milk or thin coconut milk, preferably cold or chilled. I have used Homemade Coconut Milk with a very thin consistency.
3. Add a ½ teaspoon of vanilla extract, or 1 to 2 pinches of vanilla powder. This is optional, but the vanilla really does help to balance the sweetness of the banana and adds great flavor.
4. Add 2 to 3 tablespoons, or more or less to taste, of raw sugar or jaggery. You can also use palm sugar, coconut sugar, honey or maple syrup instead of raw sugar, if you prefer. Or opt to omit the sweetener.
5. Blend until smooth. If you find the banana shake to be very thick, add a few splashes of water and blend again until you get the desired consistency.
6. Pour into 2 large or 3 small glasses.
If you like you can sprinkle some cinnamon or cardamom powder onto each banana milkshake. Serve right away while cold.
Banana discolors due to oxidation, so to get the best flavor and taste, drink the shake as soon as you make it. I would not recommend to refrigerate the banana shake even for a few hours.
Tips + FAQs
Although I prefer coconut milk for the tropical taste and rich consistency, you can prepare a tasty banana shake with almond milk or soy milk. For a non-vegan recipe feel free to add dairy milk.
As-is this drink is quite smooth and creamy. To make a thicker milkshake similar to what you’d find in the U.S., simply add a handful of ice cubes while blending. You also can flash freeze the banana slices on a baking sheet for one hour before using.
Certainly you can prepare as much banana shake as you like. This recipe make approximately 2 to 3 servings. You can halve the ingredients for 1 or 2 generous servings, or double to make 4 to 6 glasses.
I recommend enjoying the banana milkshake shortly after preparing. It’s best when creamy and cold, and won’t keep well in the fridge.
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Banana Milkshake Recipe
- 2 cups coconut milk – lite or with a thin to medium consistency
- 3 bananas – medium sized
- 2 to 3 tablespoons raw sugar or as required, optional
- ½ teaspoon vanilla extract or 1 to 2 pinches of vanilla powder (optional)
- ¼ teaspoon cardamom powder or ground cinnamon powder for garnish – (optional)
Making Banana Shake
- Peel the bananas and chop them.
- Transfer the chopped bananas, vanilla and coconut milk into the blender.
- Add raw sugar or your preferred choice of sweetener. You can choose to omit the sweetener.
- Blend everything until smooth and creamy. If you find the banana shake to be too thick for your liking, add a few splashes of water and blend again.
- Pour the milkshake in glasses and serve right away.
- If you like you can sprinkle some cinnamon or cardamom powder onto each banana milkshake. Top with some chopped nuts if you like. Serve right away while cold.
- To get the best flavor and taste, drink the banana shake as soon as you make it as banana discolors due to oxidation. I would not suggest to refrigerate the banana shake even for a few hours.
- More milk options: Although I prefer coconut or almond milk, you can prepare a tasty banana shake with cashew milk, oats milk or soy milk.
- Thicker banana shake: As-is this drink is quite smooth and creamy. To make a thicker milkshake similar to what you’d find in the U.S., simply add a handful of ice cubes while blending. You also can flash freeze the banana slices on a baking sheet for one hour before using or use a vegan vanilla ice cream.
- Scaling: Certainly you can prepare as much banana shake as you like. This recipe make approximately 2 to 3 servings. You can halve the ingredients for 1 or 2 generous servings, or double to make 4 to 6 glasses.
- Make ahead? I recommend enjoying the banana milkshake as soon as you make it. It’s best when creamy and cold, and won’t keep well in the fridge.
Nutrition Info Approximate values
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This banana shake recipe from the blog archives (May 2013) has been republished and updated on 14 May 2021.