Introduction

This delicious coffee smoothie combines the rich flavor of espresso with creamy bananas and a touch of chocolate. It’s a refreshing and energizing treat perfect for breakfast or an afternoon pick-me-up.

Two tall clear glasses filled with a thick light brown iced coffee drink, swirled with dark chocolate syrup inside the glasses creating vertical patterns. Each glass is topped with a thick layer of white whipped cream with a few coffee beans and chocolate shavings on top. A black straw is placed in each drink. The glasses sit on white speckled round plates, which are placed on a dark wooden board. Bright pink flowers and some coffee beans are scattered around the board. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups unsweetened oat milk (or low fat milk)
2 frozen overripe bananas (broken into chunks)
8 oz. ice cubes
2 Tbsp cashew butter*
1 1/2 Tbsp instant espresso powder
1 Tbsp maple syrup
1/4 cup oat flour (or 6 Tbsp rolled oats)
2 tsp unsweetened cocoa powder (Dutch or regular)
Sweetened whipped cream (or whipped coconut cream), for garnish
Chocolate sauce or chocolate shavings, for garnish
Vanilla sauce or caramel sauce, for garnish

Instructions

Step 1: Add oat milk, frozen bananas, ice cubes, cashew butter, instant espresso powder (omit if using frozen cold brew cubes instead of plain ice), maple syrup, oat flour, and cocoa powder to a high speed blender.
Step 2: Cover the blender and blend on low speed, gradually increasing to high speed until the mixture is smooth, about 30 to 60 seconds.
Step 3: Pour into a glass and garnish with whipped cream and your choice of chocolate sauce, chocolate shavings, vanilla sauce, or caramel sauce, if desired.

Tips & Variations

Use frozen cold brew coffee cubes instead of ice and omit espresso powder for a stronger coffee flavor without dilution.
Substitute cashew butter with almond or peanut butter for a different nutty taste.
Add a scoop of protein powder for an extra boost.
For a vegan version, use plant-based whipped cream and maple syrup.

Storage

Store any leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking, as separation may occur. It’s best enjoyed fresh and chilled. Reheating is not recommended, as it can affect the texture and flavor.

How to Serve

Two tall clear glasses sit on a white speckled plate with a white marbled surface and wooden board underneath. Each glass holds a frothy light brown iced coffee drink with a thick texture, swirled with dark brown chocolate syrup drip patterns inside the glass forming wavy vertical lines. A metal straw leans out of each glass, angled slightly. Around the plate and drinks are scattered coffee beans and small bright pink flowers with green leaves, with a soft pink cloth in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of oat milk?

Yes, low fat milk or any milk alternative can be used according to your preference. Oat milk adds a subtle sweetness and creaminess but is not essential.

What if I don’t have oat flour?

You can easily substitute oat flour with rolled oats. Just use 6 tablespoons of rolled oats and blend them with the other ingredients for a smooth texture.

Creamy Coffee Banana Smoothie with Chocolate and Vanilla Drizzle Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

This rich and creamy Coffee Smoothie combines the bold flavor of espresso with the natural sweetness of overripe bananas and the creamy texture of oat milk. Enhanced by cashew butter for a nutty richness and a subtle hint of cocoa, this refreshing smoothie is perfect for a morning boost or an afternoon pick-me-up. Garnished with whipped cream and optional chocolate or vanilla sauces, it offers a delightful café-style treat that’s easy to make at home.

Author: Lena
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Yield: 2 servings 1x
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

1 1/4 cups unsweetened oat milk (or low fat milk)
2 frozen overripe bananas, broken into chunks
8 oz. ice cubes
2 Tbsp cashew butter
1 1/2 Tbsp instant espresso powder
1 Tbsp maple syrup
1/4 cup oat flour (or 6 Tbsp rolled oats)
2 tsp unsweetened cocoa powder (Dutch or regular)

Garnishes (Optional)

Sweetened whipped cream (or whipped coconut cream)
Chocolate sauce (or chocolate shavings)
Vanilla sauce (or caramel sauce)

Instructions

Combine Ingredients: Add oat milk, frozen bananas, ice cubes, cashew butter, instant espresso powder, maple syrup, oat flour, and cocoa powder into a high-speed blender. If using frozen cold brew cubes instead of plain ice, omit the espresso powder.
Blend Smooth: Place the lid on the blender and start blending on low speed, then gradually increase to high speed. Blend until the mixture is smooth and creamy, which should take about 30 to 60 seconds.
Garnish and Serve: Pour the smoothie into serving glasses, then garnish with sweetened whipped cream or whipped coconut cream, and drizzle with chocolate sauce, vanilla sauce, or sprinkle chocolate shavings as desired. Enjoy immediately for the best texture and flavor.

Notes

If using frozen cold brew coffee cubes instead of ice, omit the instant espresso powder to avoid bitterness.
Overripe bananas add natural sweetness and creaminess to the smoothie; freezing them beforehand improves texture and chill.
Oat flour can be substituted with rolled oats. If using rolled oats, blending time may need to be slightly longer for smoothness.
For a vegan version, use oat milk and whipped coconut cream, and ensure sauces are dairy-free.
Adjust sweetness by varying the amount of maple syrup according to taste.

Keywords: coffee smoothie, oat milk smoothie, healthy coffee drink, banana coffee smoothie, cashew butter smoothie, iced coffee drink