Banana Smoothie Bowl

My weekday breakfasts are pretty standard. Porridge, granola, and all the usual suspects make an appearance each day. However, weekends are another story altogether.

With more time on my hands, I like to get fancy AF. And when it’s hot hot hot outside nothing quite beats a refreshing smoothie bowl. They’re tasty, healthy, colourful, and packed with flavour. Seriously these are so damn good you’ll want to have them for breakfast, lunch, and dinner (something I do often!).

the-hungry-piggy-banana-smoothie-bowl-1

If I had to choose one type of food to eat for the rest of my life, I’d go with bananas. To me, they are the perfect whole food. So when it came to creating my ideal smoothie bowl, I knew EXACTLY what to hero in the recipe.

the-hungry-piggy-banana-smoothie-bowl-2

My truly favourite part about making these bowls are the toppings. Since we’ve just had a nice hot summer in New Zealand, berries of every kind have been in season, giving me plenty of options to pimp my bowls with.

To balance the creamy texture, toasted coconut flakes and cacao nibs simply cannot be beaten. Of course, you could always switch things up by adding chia seeds, sunflower seeds, shredded coconut, or anything else that you’ve got on hand.

And as for the flowers…well…they just look cool. And I’m a sucker for pretty things.

the-hungry-piggy-banana-smoothie-bowl-3

I hope you love this recipe as much as I do, and I absolutely encourage you to change things up to suit your tastes. If you’re lacking inspiration then fear not — I’ll be adding a tone of other smoothie bowl recipes to the blog to cater to all tastes.

Be sure to show off your creations on Insta with the hashtag #thehungrypiggy so I can check it out!

Creamy Banana Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 2 large frozen bananas
  • 1 cup coconut milk
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of vanilla bean paste
  • 2 tablespoons of natural peanut butter
  • 2 tablespoons of LSA

TOPPINGS (recommended)

  • 1/2 banana
  • 3-4 strawberries
  • 1/4 cup blueberries
  • Toasted coconut flakes (dry toast them on medium heat until lightly golden)
  • Cacao nibs

Directions

  1. Make ahead tip: Freeze bananas overnight in containers. I break mine up into smaller pieces first.
  2. Remove frozen bananas from freezer. Let them sit for 10 minutes or run them under warm water to reach an easily blendable texture.
  3. Add bananas to a food processor or high powered blender and process until creamy. Add coconut milk, then other ingredients, and blend.
  4. Pour into bowl and decorate as desired with toppings.