Before we do anything else… let me explain how to make the perfect banana milkshake.
To make the perfect banana milkshake you chuck a ripe banana, a tiny slurp of banana flavouring and some milk in the food processor/blender with a large dollop (or three) of vanilla ice cream and whiz till it is all frothy and bubbly. Pour that glorious concoction into a tall glass and top it with a very large scoop of chocolate ice cream, yes chocolate. And last, but by no means least important, shake a few sprinkles on the top.
I don’t drink tea or coffee, but banana milkshakes are my vice, and I seem to have passed on that obsession to my children. While they all have different flavour preferences, when we are going all out, we top each one with a dollop of chocolate ice cream and some sprinkles.
Why am I telling you all this? Because it explains why these muffins are referred to as ‘Banana Milkshake Muffins’ in our house. Ok so they are really just banana choc chip (or mini choc buttons in this case) muffins, but with an extra dash of vanilla and a dollop of chocolate icing on top, and sprinkles (of course), they tasted just like the world’s best milkshake!
But no matter what you call them they are delicious!
I don’t usually bother to ice any of the muffins or cupcakes I make. We don’t need the extra sugar from the icing and waiting for them to cool down enough rarely happens around here, but I made these for a special occasion, and they would not be banana milkshake muffins with that dollop of chocolate on the top! So we waited, not so patiently, for them to cool completely and then iced them with this simple chocolate icing/frosting.
Don’t forget the sprinkles!!!