Peanut Butter Cup Protein Smoothie Bowl

Inspired by the classic American peanut butter cup, this bowl marries cocoa and creamy peanut butter in a thick, spoonable blend. Frozen bananas and protein powder make it a quick no-cook breakfast you can top with crunch and extra drizzle.

Serves 2 · 8 min prep

Estimate for one serving

• 480 cal
• 28g protein
• 52g carbs
• 22g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 2 large frozen ripe bananas
• 3/4 cup unsweetened almond milk
• 3 tbsp natural creamy peanut butter
• 2 tbsp unsweetened cocoa powder
• 1 scoop (about 25 g) vanilla protein powder
• 1/2 cup plain Greek yogurt
• 1/2 cup ice cubes
• 1 tbsp chia seeds
• 2 tbsp dark chocolate chips
• 1/3 cup granola
• 1 medium for topping sliced banana
• 1 tbsp for drizzle extra peanut butter

Instructions

1. 1Add the frozen bananas, almond milk, peanut butter, cocoa powder, protein powder, Greek yogurt, ice cubes, and chia seeds to a high-speed blender.
2. 2Blend on high, stopping to scrape down the sides once or twice, until the mixture is ultra-thick, smooth, and spoonable like soft-serve, 45–60 seconds. If too thick to blend, add almond milk at a time; if too thin, add a few more ice cubes.
3. 3Taste and adjust—add salt or a drizzle of honey if your protein powder is unsweetened and you prefer it sweeter.
4. 4Divide the thick smoothie base between two shallow bowls, using the back of a spoon to create a swirl pattern on the surface.
5. 5Arrange sliced fresh banana in a neat row on one side of each bowl. Sprinkle granola and dark chocolate chips over the remaining surface.
6. 6Warm the extra peanut butter in the microwave for 10–15 seconds until pourable, then drizzle artistically over both bowls.
7. 7Serve immediately with a spoon. For best texture eat within 10 minutes before the base begins to melt.
8. 8Optional: dust lightly with extra cocoa powder for a café-style finish.