Chocolate Peanut Butter Banana Smoothie Bowl
Why this recipe works
- Ready in minutes: Everything blends together quickly, making it well suited to busy mornings or a fast cold snack.
- Thick and spoonable: Greek yoghurt gives the bowl body and tang, while ripe banana helps create a smooth, creamy base.
- Balanced sweetness: Honey and ripe banana soften the cocoa’s bitterness, with a pinch of salt helping the chocolate and peanut flavours stand out.
Get the most out of this recipe
Ingredient notes
- Use ripe bananas: Ripe bananas blend more smoothly and bring enough natural sweetness to support the cocoa.
- Avoid dry cocoa pockets: Whisking the cocoa into the yoghurt before blending helps it disperse evenly through the base.
- Keep the yoghurt cold: Cold Greek yoghurt helps the bowl stay thick, fresh and immediately ready to serve.
Texture tips
- For a thicker bowl: Blend only until smooth and spoonable, stopping to scrape down the sides rather than overworking the mixture.
- For a smoother finish: Blend briefly again after tasting if the cocoa or banana has not fully incorporated.
- For an easier peanut butter drizzle: Warm the peanut butter briefly so it loosens before spooning it over the cold base.
Make-ahead tips
- Best served straight away: The texture is at its thickest and coldest immediately after blending.
- Add toppings later: If making the base ahead, refrigerate it in a sealed container and add the peanut butter and banana slices just before serving.
- Stir before serving: A chilled blended base can be kept for up to 1 day, but should be stirred well before it goes into the bowl.
Equipment you'll need
Ingredients
Instructions
- Peel the bananas. Slice one banana and set it aside for topping. Break the remaining bananas into a blender.
- Add the greek yogurt, cocoa powder, honey, vanilla extract and fine sea salt. Blend until thick, smooth and spoonable, stopping to scrape down the sides as needed. Taste and blend again briefly if you want it smoother.
- Divide between two bowls. Spoon the smooth peanut butter over the top, then finish with the reserved banana slices. Serve immediately while cold.
Recipe notes
Tips
- For a stronger chocolate flavour, whisk the cocoa powder into the greek yogurt first in a mixing bowl, then blend with the bananas to avoid any dry pockets.
- Warm the smooth peanut butter for 10 seconds in the microwave so it drizzles neatly over the top.
- If serving to young children or anyone with swallowing difficulties, thin the peanut butter with a little greek yogurt to reduce stickiness.
Substitutions
- Replace honey with maple syrup for a slightly deeper, caramel-like sweetness.
- Replace vanilla extract with madagascar-vanilla-paste for a fuller vanilla flavour.
Storage
- Refrigerate up to 1 days
- Best served straight away. If needed, refrigerate the blended base in a sealed container for up to 1 day; stir well before serving, then add the peanut butter and banana topping just before eating.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk Peanuts
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