Creamy Matcha Banana Smoothie Bowl with Crunchy Toppings

Serves 2 · 10 min prep

Ingredients

• 2 large bananas (about 2 cups) frozen banana chunks
• 1/2 cup, plus more as needed unsweetened almond milk or oat milk
• 1/2 cup plain Greek yogurt
• 2 tsp ceremonial or culinary matcha powder
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup ice cubes
• 1 banana fresh banana slices
• 1/2 cup fresh strawberries or kiwi, sliced
• 1/3 cup granola
• 2 tbsp unsweetened shredded coconut
• 1 tbsp chia seeds
• 2 tbsp sliced almonds or pumpkin seeds

Instructions

1. 1Add the frozen banana chunks, almond milk, Greek yogurt, matcha powder, honey, vanilla, and ice to a high-speed blender.
2. 2Blend on high, stopping to scrape down the sides once or twice, until completely smooth, thick, and bright green, 45–60 seconds. The texture should be like soft-serve ice cream—add milk at a time only if the blades stall.
3. 3Taste and adjust sweetness or matcha intensity; a stronger matcha note is trendy and balances the banana.
4. 4Divide the thick smoothie between two shallow bowls. Use the back of a spoon to create a swirl or flat surface so toppings sit nicely.
5. 5Arrange fresh banana slices and strawberry or kiwi in neat rows or a crescent pattern on one half of each bowl.
6. 6Sprinkle granola, shredded coconut, chia seeds, and sliced almonds over the remaining half for crunch and contrast.
7. 7Serve immediately with a spoon. The cold, creamy base should hold the toppings without sinking if it was blended thick enough.
8. 8For an extra café touch, dust a tiny pinch of matcha over the finished bowls just before eating.