Chocolate Banana Tofu Smoothie

Ingredients

• 1ripe banana, frozen
• 120 ml (½ cup)silken tofu
• 15 ml (1 tablespoon)unsweetened cocoa powder
• 180 ml (¾ cup)milk of your choice
• 5 ml (1 teaspoon)maple syrup

Instructions

1. 1

   Blend tofu and cocoa

   Blend the milk, silken tofu and cocoa powder until completely smooth and evenly coloured. Add the frozen banana and maple syrup, then blend again until thick and shake-like.

2. 2

   Use tofu for creaminess

   The silken tofu thickens the smoothie in place of ice cream or frozen yoghurt, while the cocoa and frozen banana give it a chocolate milkshake-like flavour.

3. 3

   Freeze bananas ahead

   For a thick, milkshake-like texture, peel and slice bananas before they turn brown and keep them in a bag in the freezer.

What is a chocolate banana tofu smoothie?

This is an American-style blended drink that pairs banana and cocoa with silken tofu for a creamy finish. It takes the familiar flavours of a chocolate milkshake and uses frozen fruit and tofu for its thick texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The banana and maple syrup provide most of the carbohydrate, while the milk and silken tofu contribute protein and the tofu also adds some fat. Pair the smoothie with wholegrain toast or oats for a more substantial plate.

Why use silken tofu?

Silken tofu: its smooth, soft texture blends readily into the milk and cocoa, helping the drink feel creamy without ice cream or extra yoghurt.

Blend the cocoa smoothly

Cocoa first: blend it with the milk and tofu before adding the banana. This helps distribute the powder evenly and avoids streaks of dry cocoa in the finished smoothie.

Get the right thickness

Frozen banana: it gives the smoothie a thick, shake-like body. Slice the banana before freezing so it is easier to blend.

Adjust the consistency

Thicker drink: use a well-frozen banana and blend until no pieces remain. If you prefer a thinner smoothie, add a little more milk and blend again.

When to serve it

Serve it straight after blending, while the frozen banana keeps the texture cold and thick. It works as a quick breakfast or a sweet afternoon drink.

What to have alongside

For a more filling plate, pair the smoothie with toast or a small bowl of oats. Fresh fruit on the side adds a bright contrast to the chocolate and banana.

Recipe notes & tips

• Use a ripe banana for a naturally sweeter flavour.
• Blend the cocoa with the milk and tofu first to help it mix evenly.
• Cut the banana into slices before freezing for easier blending.
• Pause to scrape down the blender if cocoa or tofu clings to the sides.
• Taste before serving and adjust the maple syrup to suit your preference.

Variations

• Use oat milk: swap it for the milk of your choice for a plant-based version.
• Add peanut butter: blend in a spoonful for a nutty flavour.
• Make it less sweet: leave out the maple syrup and rely on the ripe banana.
• Add cinnamon: blend in a pinch for a warm spice note.
• Use fresh banana: add a few ice cubes to help chill the drink, though the texture may be less thick.

Common mistakes to avoid

• Adding cocoa last: it can leave dry streaks; blend it with the milk and tofu first.
• Using an unripe banana: it can taste starchy and less sweet; choose one that is ripe.
• Freezing the banana whole: it is harder to blend; peel and slice it before freezing.
• Adding too much milk: the smoothie can turn thin; pour in extra milk gradually.
• Stopping too soon: small banana pieces can remain; blend until the drink is smooth.

How to store

This smoothie is best enjoyed straight after blending, when it is thick and cold. If needed, refrigerate it in a covered container and drink within a day; stir or briefly re-blend before serving.

Frequently asked questions