2 Ingredient Vegan Banana “Milk” Shakes and Joining the Stampede [RECIPE]

Good Morning Everyone!

Happy Saturday! Do you have something exciting planned for today? Around here it’s Spring Cleaning Day, so I’m sneaking in here early to give you all another tasty recipe before I get scrubbing. But first, let me share with you an exciting piece of news. Have you ever put yourself out there to do something you thought you couldn’t? Well, I just did that. I signed up for a 5K! Okay, so it’s a 5K walk…. and I doubt I’ll be able to keep up with competitive walkers who are going to heel-toe it down the road like roadrunner, but I’ll do my best to keep up. I never envisioned myself as someone who would want to do a marathon of any kind. But I suppose it’s all the energy I have lately on this plant-based lifestyle, and losing more weight that has pushed me to join this year’s Strawberry Festival Stampede.

So… I’m doing it. I’m going to walk a 5K! I’ll definitely be posting photos so you can see me in all of my sweaty glory walking along with the rest of the pack. πŸ™‚

And now let’s get on with today’s recipe!

Last night’s dinner was a complete bust. I was so fired up to share with you a Vegan tart that I made, but quite frankly the flavors just didn’t come together like I had hoped. Now anyone who knows me knows that there are very few things that are a “must” in my life. Good food is definitely one of them. I need a nice meal. It doesn’t have to be expensive at all! But tasty? You bet’cha! So when my tart flopped I felt pretty down and out. Instead of wallowing in my failure I decided to head into the kitchen and whip up these banana “milkshakes”. Boy, did they pick me right back up!

Now let me preface that if you have a sturdy blender these are MUCH easier to make. I don’t have one, so I had to use my food processor and really mash it several times with a spoon. But we finally got there and the result was a rich, creamy, frozen, shake that oozed with banana and coconut flavors. Top it off with some pure coconut whipped cream and a dash of cinnamon and my failure-feeling was melting right off my back. Yes, these picked me right back up… no sugar required! πŸ˜‰ Enjoy this wonderful recipe everyone and as always, keep on cooking ❀


2 Ingredient Vegan Banana “Milk”Shakes

Yields: 2 large servings or 4 small


  • 4 frozen bananas
  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 teaspoons vanilla extract
  • For coconut whipped cream:
  • 1 can full-fat coconut milk, refrigerated overnight
  • 1 teaspoon vanilla extract
  • 1 dash ground cinnamon


  1. Before you freeze the bananas for several hours make sure to peel and rip them into chunks. Toss them into a freezer bag and let them go.
  2. When you’re ready to make your shake, pull them out and toss into a blender or food processor.
  3. Next open one of the cans of refrigerated coconut milk. Scoop out the solidified cream and toss it into the blender or food processor. Puree to combine until it’s thick and smooth.
  4. In a separate stand mixer, open the other can of coconut milk, spoon out the cream, (you can save the coconut water for baking or smoothies!) and begin mixing with a stand paddle. Pour in 1 tsp. of vanilla extract and within a minute you have coconut whipped cream! (Note: If you like a more sweet whipped cream, try adding 1 tsp. of maple syrup or agave nectar).
  5. Pour the “milk” shake into a glass, top with whipped cream and a dash of cinnamon and enjoy! πŸ™‚



  1. I will be sending you positive energy vibes at the Strawberry Festival stampede!!! You go Girl!!! By the way, your veggies and hummus may have been missing some spices, but the eggplant in particular looked yummy. You might want to try Lemon Pepper when something needs a little more zest to bring out the flavors. We have just recently discovered this and it is now a staple in my pantry!

    Liked by 1 person

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