Banana-Chocolate Smoothie

Adapted by
January 2005
Yield: 1 serving
Tips: A “no-brainer”, infinitely variable recipe. Use nonfat or whole milk chocolate yogurt; if you can’t find chocolate yogurt, use plain or vanilla, and add chocolate syrup to taste. Use less yogurt if you prefer a dominant banana flavor, or go in the opposite direction for a more pronounced yogurt/chocolate taste. I’ve even had a suggestion from a friend about using strawberry yogurt and chocolate syrup here. If this is refrigerated overnight, it will thicken slightly, but it isn’t a long “keeper”. Use this as a quick breakfast, an afternoon pick-me-up, or a dessert. Good any time of year.


1 banana, ripe but still firm
6 to 8 ounces chocolate, vanilla, OR plain yogurt
chocolate syrup to taste


Peel banana, cutting off and discarding any bruised spots. Slice into workbowl of food processor fitted with steel blade OR blender container. Cover; blend/puree at high speed until smooth, scraping container with spatula if necessary to be sure all of banana is pureed. Add yogurt and optional chocolate syrup. Cover and blend/puree at high speed briefly, until all ingredients are combined. Serve immediately, or cover and refrigerate for as long as overnight.