Chunky Monkey Smoothie Bowls (Printable Version)

Creamy chocolate-banana bowls with granola, cacao nibs, and hemp seeds. Ready in 10 minutes, vegetarian-friendly.

# Components:

→ Smoothie Base

01 - 2 medium bananas, peeled, sliced, and frozen
02 - 1/4 cup peanut butter powder or 2 tablespoons peanut butter
03 - 1 teaspoon vanilla extract
04 - 2 tablespoons cocoa powder
05 - 2 to 3 tablespoons coconut water

→ Toppings

06 - 1 banana, peeled and sliced
07 - 1/2 cup maple cinnamon granola, gluten-free if preferred
08 - 2 teaspoons cacao nibs
09 - 2 teaspoons hemp seeds
10 - 2 teaspoons mini chocolate chips, optional and dairy-free if desired

# Directions:

01 - Place frozen bananas, peanut butter powder or peanut butter, vanilla extract, cocoa powder, and coconut water into a high-powered blender or food processor.
02 - Blend on low speed, gradually increasing to medium-high, using the tamper to keep the mixture moving. If using a food processor, pulse and scrape down the sides as needed until smooth and creamy.
03 - Divide the smoothie base evenly between two bowls.
04 - Top each bowl with sliced banana, granola, cacao nibs, hemp seeds, and mini chocolate chips if using.
05 - Serve immediately and enjoy.

# Expert Tips:

01 -
  • It tastes like dessert but fuels your morning without the sugar crash.
  • The frozen banana base gets so thick you can eat it with a spoon, not a straw.
  • You can customize every topping based on what's already in your pantry.
  • It's naturally sweet, so you won't need any added honey or syrup.
02 -
  • If your blender struggles, add coconut water one tablespoon at a time, you want thick, not runny.
  • Freeze your bananas in slices, not whole, or you'll be waiting forever for them to break down.
  • Don't skip the frozen step, room temperature bananas will give you a sad, thin smoothie.
03 -
  • Freeze your bananas when they're just ripe, not brown, for the sweetest flavor.
  • Chill your bowls in the freezer for five minutes before serving so the base stays thick longer.
  • Double the smoothie base and freeze half in an airtight container for an instant breakfast later in the week.
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