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Sunday Magazine Recipe: caramelised banana and coconut thick shake

My banana shakes are light, refreshing and use caramelised bananas, which intensifies their flavour. Other roasted fruits such as plums or nectarines would also be delicious and you can use any kind of milk.

Serves: 2

4 ripe bananas
1 teaspoon coconut oil or butter
1 teaspoon maple syrup
⅓ cup ice cubes
1 cup coconut milk
¼ teaspoon pure vanilla extract
1 tsp cinnamon 
Whipped cream for serving (optional)
Freshly grated cinnamon quill for serving (optional)

Peel bananas and cut into large chunks. Place in a non-stick frying pan with the coconut oil (or butter) and maple syrup and fry until caramelised and soft. Cool completely.

In a blender place bananas, ice cubes, coconut milk, vanilla and cinnamon. Blend on high until shake is smooth. 

Pour into 2 glasses and top with a dollop of whipped cream and freshly grated cinnamon quill, if using. Serve immediately.


This recipe was originally published in the Sunday Star Times

Photography: Emma Boyd