Chocolate Peanut Butter Banana Smoothie Bowl

Smoothie bowls grew from Brazilian açaí traditions into a global breakfast canvas you eat with a spoon. Here frozen banana, cocoa, and peanut butter blend into an ultra-thick base ready for crunchy toppings.

Serves 2 · 10 min prep

Estimate for one serving

• 485 cal
• 22g protein
• 62g carbs
• 20g fat
• 8g fiber

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Ingredients

• 3 medium frozen ripe bananas, sliced
• 2 tbsp unsweetened cocoa powder
• 3 tbsp natural peanut butter
• 3/4 cup plain Greek yogurt
• 1/2 cup, plus more if needed unsweetened almond milk
• 1 scoop (about 25 g) vanilla protein powder (optional)
• 1 tbsp honey or maple syrup
• 1/2 cup ice cubes
• 1 banana fresh banana slices, for topping
• 1/3 cup granola
• 2 tbsp mini dark chocolate chips
• 2 tbsp chopped roasted peanuts
• 1 tsp chia seeds

Instructions

1. 1Add the frozen banana slices, cocoa powder, peanut butter, Greek yogurt, almond milk, optional protein powder, honey, and ice cubes to a high-speed blender.
2. 2Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture is ultra-thick and spoonable like soft-serve. If it is too stiff, add almond milk at a time; avoid thinning it into a drinkable smoothie.
3. 3Taste and adjust sweetness with an extra drizzle of honey if needed, then blend 5 more seconds to combine.
4. 4Divide the thick smoothie base evenly between two chilled bowls, using the back of a spoon to create a smooth surface with a slight well in the center.
5. 5Arrange fresh banana slices in a neat row or fan on one side of each bowl.
6. 6Sprinkle granola, mini chocolate chips, chopped peanuts, and chia seeds in separate sections so each bite has contrast.
7. 7Serve immediately with a spoon while the base is still frosty and the toppings stay crunchy.
8. 8For meal prep, freeze the blended base in airtight containers up to 1 month and thaw 10 minutes before topping.