This Date Milkshake is one of my favourite breakfast drinks for two reasons – has no added sugar and it instantly boosts energy.

Estimated reading time: 3 minutes

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  • Ingredients You’ll Need
  • Watch Banana Milkshake Video
  • My Tried and True Tips
  • Banana Date Milkshake Recipe

Date Milkshake is a delicious, fulfilling smoothie recipe packed with dates, and bananas. Both are excellent for digestion, energy boosting, and keep you full for hours. It is a great pre-workout drink as well.

Reasons To LOVE Date Milkshake

  • gluten-free
  • sugar-free
  • possible vegan (use oat milk)
  • energy booster and fulfilling
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Ingredients You’ll Need

  • Dates: Use sweet, super soft dates such as Medjool, Deglet Noor, or any other similar variety. Get rid of the seeds inside the dates or use pitted ones.
  • Banana : A ripe, sweet banana is perfect for this milkshake recipe.
  • Milk: I use low-fat milk for making the milkshake. For a vegan milkshake, you can use almond/soy/cashew milk.
  • Figs : The dried figs give a good taste and add nutrition to the milkshake. Feel free to add almonds, walnuts, pecan nuts, or any other dry fruits and berries.
  • Cinnamon Powder : It gives an earthy, warm, ad slightly spicy taste to the date milkshake. You can substitute it with cardamom powder, pumpkin spice powder, or instant coffee powder.

Watch Banana Milkshake Video

My Tried and True Tips

  • Before using dates for making milkshake or bread , soak them to soften. I prefer soaking them in milk overnight and keep in the fridge. Use the soaked dates for making a super creamy and smooth milkshake.
  • Make sure to use sweet-tasting and ripe bananas for making the milkshake. If you have a frozen banana sitting in the refrigerator then nothing like it.
  • I prefer using chilled milk for making the date milkshake. It makes it more creamy.
  • Banana and cinnamon are a match made in heaven. A pinch of cinnamon takes even simple banana muffins to the next level. Also, the taste of cinnamon helps to balance the sweetness.

More Indian Drink Recipes

  • Mango Lassi
  • Mango Milkshake
  • Kesar Badam Milk
  • Classic Cold Coffee
  • Mango Oats Smoothie
  • Masala Chaas – 3 Flavors
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Ingredients

  • ▢ 1 Cup dates, pitted
  • ▢ 4 Cup chilled milk
  • ▢ 1 Cup ripe and sweet banana
  • ▢ 2 – 4 dried figs
  • ▢ ¼ teaspoon cinnamon powder

Instructions

  • Remove the seeds of dates. Chop them roughly. Soak dates in one cup of milk. Keep in the fridge overnight.
  • The next morning, combined soaked dates, milk, cinnamon powder, chopped banana, and figs in a blender. Blend until smooth.
  • Pour the milkshake into the serving glasses. Garnish with the chopped almonds and cinnamon.
  • Serve Banana Date Milkshake chilled.

Recipe Notes:

  • To make vegan date milkshake, use soy milk or almond milk.
  • Adding cinnamon powder is optional.
  • For flavor, you can add a teaspoon or so of instant coffee powder as well.

Nutrition

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Banana Date Milkshake Recipe

Equipment

  • Blender

Ingredients

  • 1 Cup dates, pitted
  • 4 Cup chilled milk
  • 1 Cup ripe and sweet banana
  • 2 - 4 dried figs
  • ¼ teaspoon cinnamon powder

Instructions

  • Remove the seeds of dates. Chop them roughly. Soak dates in one cup of milk. Keep in the fridge overnight.
  • The next morning, combined soaked dates, milk, cinnamon powder, chopped banana, and figs in a blender. Blend until smooth.
  • Pour the milkshake into the serving glasses. Garnish with the chopped almonds and cinnamon.
  • Serve Banana Date Milkshake chilled.

Video

Notes

  • To make vegan date milkshake, use soy milk or almond milk.
  • Adding cinnamon powder is optional.
  • For flavor, you can add a teaspoon or so of instant coffee powder as well.

Nutrition

The ultimate banana muffins recipe. One bowl, whole wheat flour, and all the soft, moist with a classic banana bread flavour everyone loves.

Estimated reading time: 5 minutes

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  • Ingredients You’ll Need
  • How To Make Banana Muffins
  • My Tried and True Tips
  • Easy Banana Muffins Recipe

These are unbelievably easy banana muffins that are perfect for using up those overripe bananas sitting on your counter.

Why you’ll love this Muffin Recipe

  • One Bowl Wonder: Fewer dishes mean less cleanup.
  • Simple Ingredients: Flour, sugar, eggs, butter, and, of course, bananas.
  • Moist and Fluffy: The secret to their incredible texture is the mashed banana.
  • Kid-Friendly: These muffins are a guaranteed hit with kids.
  • Customizable: Feel free to add chocolate chips, nuts, or a dash of cinnamon to make them your own.
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IngredientsYou’ll Need

  • Banana: The riper, the better! Look for bananas with lots of brown spots.
  • Egg , at room temperature, preferably large size. Trust me, size matters!
  • Fine Light Brown or Raw Sugar, for the caramel-y sweetness. It also gives a deep brown colour to the muffins.
  • Unsalted butter , softened, not melted or warm.
  • Whole Wheat Flour , finely milled with minimal husk or sift it once before adding to the batter. Best if you can get wheat flour milled especially for baking.
  • A pinch of ground cinnamon takes your banana muffins to next level.
  • Use vanilla extract rather than essence, for better flavour.
  • Baking Powder, Baking Soda, and Salt

Optional Add-ins For Banana Muffin: Pumpkin Seeds, Chocolate Chips, Chopped Walnut, Pecans, Shredded Coconut, Fresh Blueberries, or Breakfast Oats for a healthier touch

How To Make Banana Muffins

1. Prep Your Oven and Pan:

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Wet Ingredients:

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  • Whisk sugar and softened butter till well combined.
  • Add egg, banana, and vanilla. Whisk together until well combined.
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3. Add the Dry Ingredients:

  • Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
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4. Fold and Combine:

  • Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix! If you’re adding chocolate chips or nuts, gently fold them in now.

5. Fill and Bake:

  • Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full.
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  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.

Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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Serve them immediately or store in an air tight container. Unlike banana bread , they are perfect for a grab go and go breakfast, school lunchbox, tea time or potluck .

My Tried and True Tips

  • Don’t Overmix! This is the number one rule for light and fluffy banana muffins. Mix just enough to incorporate the ingredients. Overmixing will develop the gluten in the flour, resulting in tough, dense muffins.
  • Use Overripe Bananas: The riper the bananas, the more moist and sweet your muffins will be. They also add a richer banana flavour.
  • Don’t overload the batter! Stick to about ½ to ¾ cup of total add-ins to ensure your muffins bake up properly and aren’t too dense.
  • Storing Your Muffins: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To thaw, simply let them sit at room temperature or warm them in the microwave for a few seconds.

More Muffin Recipes For You

  • Apple Muffin with Oats
  • Wheat Mocha Muffins
  • Corn Cheese Muffins
  • Double Chocolate Chip Muffins
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Ingredients

  • ▢ 3 overripe banana, large size
  • ▢ 1 large egg, room temperature
  • ▢ 80 gram (⅓ Cup) unsalted butter, softened
  • ▢ ½ teaspoon vanilla extract
  • ▢ ⅓ Cup granulated light brown sugar
  • ▢ 1 Cup (113 gram) wheat flour, finely milled
  • ▢ 1 teaspoon baking powder
  • ▢ ½ teaspoon baking soda
  • ▢ ¼ teaspoon cinnamon powder
  • ▢ ¼ teaspoon salt
  • ▢ 2 tablespoon pumpkin seeds

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Whisk sugar and softened butter till well combined. Add egg, banana, and vanilla. Whisk together until well combined.
  • Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
  • Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix!
  • Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full. Add 4 – 5 pumpkin seeds on top of each muffin.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve or store in an airtight container.

Recipe Notes:

  • Substitute Butter with ⅓ cup (80ml) melted coconut oil or any neutral oil (like vegetable, canola, or olive oil).
  • You can use regular all purpose flour also. Substitute wheat flour with 1 ½ cups (180g) all-purpose flour.

Nutrition

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