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Creamy Classic Banana Milkshake |
Introduction
The banana milkshake is a product that has so much more than just simple flavor to it. Indeed the hallmark of an excellent banana milkshake is the structural engineering of it. The shake is in jeopardy of becoming a separation of watery banana fibers within seconds of its initial creation. However with a solid masterclass such as this one you will be treated to a velvety smooth shake that clings perfectly to your straw. It’s a study on texture and temperature. And to top it all off is a proper balance of sweetness for your palate as well.
This rich, sweet and even slightly savory milkshake combines the taste of very ripe bananas with that of premium dairy to create a strong and lingering flavor that isn’t overcome after three helpings. Initially conceived in the early 20th century by American soda fountains as a fun and indulgent way to use up over-ripe bananas, this simple formula was a product of its time and the advancing technology of mechanical refrigeration and industrial-sized blenders. It is now a classic year-round flavor option that can be used to create an almost infinite variety of differing textures and even minute flavor variations.
Ingredient Deep-Dive & Smart Substitutions
To achieve the optimal viscosity of a formula, choosing the right raw materials for it is of the utmost importance. Each of the individual ingredients is chosen for the specific role it will play in creating the end product, i.e. the emulsion.
The Bananas (Musa acuminata)
Bananas - Look for bananas that have gone past the clear yellow skin and have lots of dark spots on them. They should also be soft to the touch. At this stage the bananas will have gone from containing complex starches in the fruit to containing simple sugars (sucrose, fructose and glucose).
Function: The ripe banana contains soluble pectin which makes for an excellent natural stabilizer / texture provider within your frozen cocktail and provides a silky smooth mouth feel that you would not be able to get from simply using ice.
Substitutions: These alternative ingredients may not have the same effect in your cocktail as raw bananas, but unripe, roasted pawpaw or soursop could create a similar texture to that of bananas, just with vastly different flavor.
Super-Premium Vanilla Ice Cream
Look for super-premium ice cream here. Low overrun and high butterfat will make the best smoothy. I am looking for a few ingredients including: cream, milk, sugar, egg yolks, and real vanilla bean specs.
Function: The butterfat in the ice cream serves as the physical matrix for your shake. When you are blending your scoop of ice cream into a liquid, the butterfat forms a physical network which traps the micro air bubbles created by blending and, thereby, allows the resulting liquid to have a very dense, scoopable density which will not melt instantly.
Substitutions: For a plant-based scoop, look to full-fat coconut milk ice cream or an alternative made with frozen and pureed avocado in vanilla frozen dessert form. It is crucial to contain similar amounts of fat found in traditional dairy in order to form an emulsified mixture that holds together when blending.
Whole Milk
Note: For barista-style frozen drinks, use the freshest pasteurized whole milk with 3.25% milkfat. Avoid using ultra-pasteurized (UP) or ultra-high-temperature (UHT) milk as the high heat can alter the whey proteins and produce a less flavor intense mix.
Function: Milk functions as the fluid in the frozen mixture to form a vortex in the blender and provides enough looseness in the frozen mixture to drink.
Substitutions: Unsweetened barista-edition oat milk or cashew milk. The high native protein and fat in these plant-based milks makes them a perfect structural substitute.
Malted Milk Powder & SSalt
Look for: Carnation or artisan diastatic/non-diastatic malt powder; fine sea salt or Diamond Crystal kosher salt.
Function: The malted milk powder adds a savory umami type flavor that helps to cut through the very sweet flavor of the fruit. The fine salt adds contrast to the bitter flavor of the banana and as a chemical enhancer it accentuates the aromas of the fruit and helps to cut through the sweetness.
Substitutions: In Gluten-free formulations, the malted milk powder can be omitted and 1 teaspoon of lucuma powder or Maca root powder can be used to provide a similar earthy/caramel flavor and complexity
Component Measurements
| Ingredient | US Customary | Metric | Primary Function |
|---|---|---|---|
| Heavily Speckled Bananas | 2 medium | 200 g | Pectin structure, primary flavor |
| Super-Premium Vanilla Ice Cream | 3 large scoops | 285 g | Butterfat matrix, cold storage |
| Whole Milk (Cold) | 1/2 cup | 120 ml | Fluid vehicle, vortex facilitation |
| Malted Milk Powder | 1 tablespoon | 7 g | Flavor depth, structural enhancement |
| Kosher Salt | 1/8 teaspoon | 0.75 g | Sodium balance, aromatic amplification |
Essential Equipment
High-Speed Blender (1200+ Watts): Since banana frozen and blended must be instantly pulverized into a uniform suspension before the heat from friction from continued mechanical activity begins to melt the ice cream fats, a blender with a high-wattage motor is key to the ice cream being made.
Pre-Chilled Glassware: A heavy-bottomed milk glass or thick-walled soda glass should be stored in the freezer at 0°F (-18°C) for at least 30 minutes prior to service. This ingredient will act as a thermal buffer to decrease the rate at which the mixture’s crystalline structure is lost as it is poured to make your fresh fruit shake.
Digital Kitchen Scale: For precisely weighing out your banana “ice” as well as your scoops of actual ice cream to keep fat-to-liquid ratio constant.
Step-by-Step Professional Method
1. The Cryogenic Fruit Preparation
Remove the speckles from these heavily speckled bananas and slice into 1/2-inch (1.25 cm) thick rounds. Place the rounds in a single layer on a sheet pan lined with parchment paper. Place in the freezer for at least 2 hours or until hard and frozen solid.
Chef's Note: By freezing individual banana slices they do not bond together in the freezer to form a solid brick. The individual slices can then be easily swirled down into the blender by the blender blades without the need for excessive liquids.
2. Thermal Staging
Remove the premium vanilla ice cream from the freezer 5 minutes prior to blending. Allow it to come to room temperature. Note the exterior will lose its frosty crystalline structure. Measure the temperature with an infrared thermometer to find it approximately 10°F-12°F or -12°C- -11°C. It should have a little “give” to firm pressure but still be very solid.
3. Layering the Blender Jar
Blender jar ingredients are added in strict bottom-to-top order:
- To prevent damage to the blade assembly by dry ingredients, it is crucial to pour in the chilled whole milk first.
- Add the malted milk powder and kosher salt directly into the liquid so that it can dissolve in the milk.
- Add the frozen banana rounds.
- Top with the tempered scoops of vanilla ice cream.
4. Executing the Emulsion Vortex
Twist lid onto base securely. Start at lowest speed and blend for 5 seconds to crush first banana disc, then turn up to highest speed. Continue blending for 20 to 25 seconds.
Notice the formation of the mixture into a tight spinning vortex with a single dimple in the center of the blender. You’ll also notice the change in sound from a sharp chopping to a low humming sound. As long as you stop blending when the last piece of fruit disappears you’ve made a perfect banana “ice-cream”!
5. The Architecture of the Pour
Frost the glasses ahead of time and place them in the freezer. Pour the thick mixture slowly into the center of the glass, allowing it to cascade down the sides in thick, ribbon-like folds. The shake will hold the peak on the surface of the milk for a few seconds before finally leveling. Serve immediately with a wide straw.
The Science Behind the Recipe
Formulation, phase change and emulsion stabilization are critical to the success of this recipe. Ice cream is a matrix of solid ice, air and fat in a solution of sugar in water. The addition of whole milk and frozen bananas to this system will introduce mechanical shear to the system.
The use of frozen banana rounds as physical temperature anchors is key to the success of this mix-in, because native sugars and starches in bananas do not form the same hard, unforgiving crystalline ice as water freezing naturally. Instead, they are blended into a highly viscous micro-puree made from the fruit that coats the surfaces of released fat globules.
The short, intense blending period generates maximum air hold, the smallest possible particle size and an absolute minimum of heat generated by the friction in the motor. If the mixture is blended for too long the sensitive fat-protein-network is destroyed and the butterfat is released. It then forms an unpalatable film on the roof of the mouth.
Pro Tips for Success
The Maillard Flash-Roast: First make a few of these as they will add the most complex flavor to your ice cream. To make a Maillard Flash-Roast, peel and place the bananas on a baking sheet. Roast them in the oven at 350°F (177°C) for 15 minutes or so, until the skins are completely charred black and are leaking juices. Allow to cool completely and then peel and freeze. They can then be added to your blender to make a banana ice cream.
The Spindle Simulation: Use the old-school diner way of mixing your frozen banana mixture and get small flecks of ice cream instead of a smooth puree by not continuously blending the banana mixture in your blender but instead pulsing until the desired consistency is reached.
The Glass Shield: Swirl the dark molasses or the sweetened condensed milk around the inside of your frozen glass and then pour in your banana ice cream to create a dramatic architectural presentation that will hold its boundary layers.
Common Mistakes to Avoid
| Symptom | Underlying Cause | Corrective Action |
|---|---|---|
| Thin, watery consistency | Excessive milk or unfrozen bananas used. | Freeze the fruit solid; strictly weigh the milk component. |
| Grainy or icy mouthfeel | Ice cubes added to the blender jar. | Never use raw ice; rely entirely on frozen fruit for temperature reduction. |
| Greasy, filmy coating on palate | Over-blending caused fat separation. | Limit high-speed blending to a maximum of 30 seconds. |
| Blender blade stalls completely | Ingredients layered incorrectly; no liquid base. | Always place fluid milk at the bottom of the jar to initiate the vortex. |
Culinary Safety & Hygiene
Blender jar, blender lid and blender tamper must be cleaned and sanitized before you can make a dairy smoothie. The dairy mixture needs to be kept at room temperature as long as possible and then mixed with the other ingredients as quickly as possible and put in the refrigerator at a temperature of 40°F (4°C) or below as soon as possible. Also note that bananas with broken skin must be discarded as they can be contaminated with wild yeast or even mold.
The Perfect Pairing
To pair with the extremely rich and thick, velvet textured, extremely sweet flavor of the Milkshake consider the following pairing elements.
Salty/Savory Side: Twists of pretzels sprinkled with sea salt or thick cut, warm potato chips. The strong saltiness of the chips cuts a stark contrast to the sugar of the milkshake and continues to assert itself between sips of the rich shake.
Pastry Accompaniment: Pair with a dark bitter chocolate biscotti or slice of spiced ginger cake. The sharp notes of volatile compounds such as in fresh ginger and warm aromatic compounds such as in cloves cut through the richness of the dense dairy.
Contrasting Beverages: Double espresso shot or a high-rye bourbon over rocks – pour the hot shot directly over the top of the thick milkshake to create a modern and sophisticated rendition of an affogato.
Storage & Reheating Excellence
A milkshake is a short-lived, very unstable food. It’s meant to be consumed straight away. But if you do happen to have some leftover, then it’s best to transfer it to an airtight container and place it in the freezer at 0°F (-18°C) for up to 48 hours.
To reconstitute a milkshake that has been allowed to thaw at room temperature, the milkshake will begin to break down or undergo phase separation. In order to revive the milkshake, place the frozen milkshake back into the blender jar with 2 tablespoons (30 ml) of warm whole milk. Pulse the high-speed blender 5 to 6 times to re-establish the emulsion in the milkshake and create the desired texture, which will be identical to the original milkshake.
Frequently Asked Questions (FAQ)
Banana milkshake turning brown!
The major enzyme involved in browning of banana fruit is polyphenol oxidase, which is present in the flesh of the banana. When the banana is frozen, the enzyme is denatured and the oxidation reaction is slowed down greatly. To completely stop oxidation (i.e. create an oxidized free-zone), you can add a tiny pinch (less than 1/16 teaspoon) of ascorbic acid (Vitamin C powder) at the bottom of your blender. This is commonly used in fruit-processing facilities to prevent browning of various fruits and to create an appearance of “freshness”.
Can I make this milkshake ahead of time for a party?
Once a milkshake is made and placed in the refrigerator it begins to break into two separate components – a layer of water at the bottom of the glass and a dome of foam on top. To avoid this and keep all the components of your milkshake mixed together and of the perfect thickness, prepare the blender jars with all of the ingredients (except for the milk and ice cream) and place them in the freezer until the time of the party. Then simply add the milk and ice cream to the blender and blend until the desired consistency is reached.
How do I achieve a thick milkshake without burning out my blender motor?
So long as the ice cream has been tempered correctly, allowing it to sit at room temperature for a few minutes prior to freezing will suffice to render it so soft that it is easily mixed into a milkshake without fear of motor seizure while still preserving its requisite crystal structure, necessary for a thick and frosty emulsion. Note that allowing it to completely thaw will cause the opposite problem of an overly-wet banana smoothie.
Nutrition Facts
How do you use bananas that are currently at different stages of ripeness for your fro-yo and other frozen treats? Any ideas for subbing out half of the sugar with other sweets? This would be a great adult-only emulsion too with a splash of rum… Leave a comment with your favorite way to make this emulsion and the architectural creations you’ve made with it to share with the rest of the community.
