Banana Bread Smoothie Bowl
Why this recipe works
- Ready quickly: Everything blends together in minutes, making it practical for a fast breakfast.
- Thick, spoonable texture: Greek yoghurt, oats and ripe banana create a dense, creamy base that holds toppings well.
- Banana bread flavour: Cinnamon, vanilla and honey bring warmth and sweetness without turning the bowl into a dessert.
Get the most out of this recipe
Texture tips
- For a thicker bowl: Use well-chilled Greek yoghurt and add the oats gradually as you blend until the mixture is spoonable.
- For a smoother finish: Blend a little longer after the oats have hydrated slightly, scraping down the sides so no dry patches remain.
Ingredient notes
- Use very ripe bananas: The riper the banana, the sweeter and more banana-bread-like the bowl will taste.
- Choose thick yoghurt: A strained, thick Greek yoghurt gives the bowl body; thinner yoghurt will make the texture looser.
- Walnuts for crunch: Chopped walnuts add the nutty contrast associated with banana bread and keep the topping simple.
Ingredient swaps
- Swap the honey: Maple syrup works well if you prefer a deeper, slightly caramel-like sweetness.
- Change the nuts: Pecans can replace walnuts for a similar crunch with a softer, buttery flavour.
Timing notes
- Serve straight away: The bowl is at its best immediately after blending, while it is cold, thick and freshly topped.
- Short storage only: If refrigerated, stir well before serving, as the oats will continue to thicken and the mixture may separate slightly.
Equipment you'll need
Ingredients
Instructions
- Roughly break the bananas into a blender. Add the Greek yogurt, oats, honey, ground cinnamon and vanilla extract.
- Blend until very thick, creamy and spoonable, scraping down the sides as needed. If it looks too loose, blend in an extra spoonful of oats from the measured amount by sprinkling them in gradually until it thickens.
- Tip the smoothie into two bowls. Roughly chop the walnuts and scatter over the top, then serve straight away while chilled.
Recipe notes
Tips
- For the thickest texture, use very ripe bananas and well-chilled Greek yogurt.
- If your blender struggles, pulse first, then blend on high, stopping to stir with a spoon between pulses.
- Honey is not suitable for children under 1 year old.
Substitutions
- Replace Honey with Maple syrup for a slightly deeper sweetness.
- Replace Walnuts with Pecan nuts for a similar crunch and flavour.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate in a sealed container for up to 1 day; stir well before serving as it will thicken and may weep slightly.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk Walnuts
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