Banana Smoothie Bowl | The Picky Eater

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

For a refreshing take on breakfast, I make this banana smoothie bowl. I use frozen bananas, almond butter, and almond milk. The frozen fruit blends into a thick, creamy base that is naturally sweet and pairs well with a variety of toppings. It is ready in just 5 minutes, making it an ideal weekday summertime vegan breakfast!

This banana smoothie bowl was inspired by my thick vegan smoothie bowl, which is extremely popular in my house. I had frozen bananas that needed to be used, and decided to make a very specific smoothie bowl. The bananas create a thick base that looks almost like ice cream, which means my kids are eating it in a hurry. Ha! Try it out and treat yourself to dessert for breakfast.

I started experimenting with smoothie bowls the summer my kids wanted smoothies every single morning, but started feeling hungry a few hours later. I needed to meet their needs in every way. Turning the smoothie into a bowl meant I could add nuts, seeds, and other toppings for extra protein and fiber. Since then, we have been alternating with my equally delicious strawberry smoothie bowl. I wonder what fruit I will use for my next recipe. 

Latest Recipe Video!

🥘 Ingredients

This banana smoothie bowl uses just a handful of simple ingredients that create a wonderfully creamy breakfast base. This is what I use:

Bananas: I use ripe bananas that have been sliced and frozen.

Almond butter: For richness, added creaminess, and healthy fats, I use almond butter.

Ground cinnamon: This adds warmth and elevates the natural sweetness of the smoothie.

Vanilla extract: I use vanilla to enhance the flavor of the bananas.

Unsweetened almond milk: This helps blend my ingredients smoothly, without relying on dairy-based products. 

🔪 How To Make

These are the quick and easy steps I follow to make my banana smoothie bowl:

Blend the base: I add the frozen banana slices, almond butter, cinnamon, and vanilla extract to a high-speed blender and blend until smooth.

Adjust the texture: Next, I slowly add in almond milk, 1 tablespoon at a time, while blending until the mixture is thick but scoopable. 

Pour into bowls: I divide the smoothie mixture evenly into serving bowls.

Add toppings: Finally, I top the smoothie bowl with sliced fresh banana, nuts, seeds, berries, and a drizzle of nut butter, then serve immediately.

📖 Variations

I love experimenting with different flavors and ingredients, as it is so easy, and you really cannot go wrong. These are the variations I recommend trying:

Banana Mango bowl: I add 1 cup of chopped frozen mango chunks to the bowl, and serve it with fresh slices of strawberry and mango, for a tropical twist. My husband loves this version because it has so many of his favorite fruits.

Chocolate banana blend: If I really want to treat my kids, I add 1 tablespoon of unsweetened cocoa powder and sprinkle a few vegan chocolate chips on top. And yes, they favor this one over the original. Ha!

Protein boost bowl: I add a scoop of vegan protein powder, or 1/2 cup unsweetened Greek yogurt if I am not keeping vegan. This adds 20g of protein, which makes it light yet nourishing enough to have before a workout. 

🍽 Serving Suggestions

While I usually serve this with freshly sliced bananas, I have also used other variations if I have them left over. Recently, I used some caramelized banana slices, which took this bowl to the next level of decadence. I have also used air fryer banana chips for an extra crunch version, along with nuts and seeds. I recommend trying both of these! 

A few weeks ago, after a long day, my husband and I were up late and decided that we needed something sweet before bed. But we also did not want anything too rich. We made banana smoothie bowls and topped them with some of my leftover crumbled healthy peanut butter and banana oatmeal cookies, and a drizzle of my homemade vegan chocolate syrup. The kids were asleep, and we had to muffle the noise of the blender with a blanket. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I do not refrigerate this recipe as the texture becomes thin and separates.

Freezing: If I want to store leftovers, I freeze just the smoothie mixture in ice cube trays or an airtight container for up to 3 months.

Reheating: I allow my frozen smoothie to thaw lightly in the refrigerator until it reaches a scoopable texture. Or blend with a few more pieces of frozen banana. 

❓Recipe FAQs

📋 Recipe Card