Add ice cubes, frozen bananas, coffee, milk, and maple syrup to the blender.
Cover and process on medium speed for about 30 seconds, using the tamper as needed. Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Adjust with more milk or sweetener (if using) to achieve the desired consistency and taste. Transfer to serving glasses.
In a medium bowl, add the whipping cream. Vigorously whisk until thickened and medium peaks form. Add a few dollops of whipped cream to each glass. Garnish with cinnamon, nutmeg, or cocoa powder if desired.
Recipe Yield: About 2 cups (16 ounces)
Serving Size: 1 cup (8 ounces)
Make it Creamier: Add 2 tablespoons plain or vanilla regular or greek yogurt or heavy cream.
Using Fresh Bananas: Add 1 ½ to 2 cups of ice to give a thicker smoothie.
Sweetener Substitutes: Honey, pitted dates, granulated, or coconut sugar for pure maple syrup.
Using Instant Coffee: Dissolve enough granules as recommended on the package to make ¾ cups (6 ounces) of coffee into ¾ cups of water, or increase milk to 1 cup.
Make it Dairy-Free: Use coconut, oat, soy, or almond milk instead of dairy. For the whipped topping, use whipped coconut cream.