Coffee Banana Protein Smoothie Bowl
Why this recipe works
- Ready fast: Everything is blended cold and served straight away, making it practical for a quick breakfast or post-workout meal.
- Thick, spoonable texture: Frozen banana, Greek yoghurt, oats and peanut butter create body without needing ice, which can dilute the flavour.
- Balanced sweetness: Ripe banana and honey soften the bitterness of the coffee, while cacao nibs add a crisp, slightly bitter finish.
Get the most out of this recipe
Timing notes
- Keep the coffee cold: Use chilled coffee so the smoothie bowl stays thick and cold rather than loosening in the blender.
- Serve immediately: The bowl is best eaten as soon as it is blended; it will soften and become looser as it sits.
Texture tips
- For a thicker bowl: Freeze both bananas and add extra coffee only in small splashes, just enough to help the blades catch.
- For a smoother finish: Use oat flour instead of rolled oats if you prefer a less textured, more blended base.
Ingredient notes
- Use very ripe banana: A ripe banana brings natural sweetness and a softer texture, which helps balance the coffee.
- Choose strong coffee: A stronger brew gives the bowl a clearer coffee flavour once blended with yoghurt, banana and peanut butter.
- Cacao nibs add contrast: Their crisp, slightly bitter bite balances the creamy base and sweet banana topping.
Dietary alternatives
- For a vegan version: Use a thick plant-based yoghurt and swap the honey for maple syrup.
- For a nut-free version: Replace the peanut butter with a seed butter, checking labels if cooking for someone with an allergy.
Equipment you'll need
Ingredients
Instructions
- Pour the coffee into the blender. Peel both bananas; slice and freeze 1 banana for 5 minutes while you get everything else ready, and slice the remaining banana for topping.
- Add the frozen banana, Greek yogurt, rolled oats, smooth peanut butter and honey to the blender. Blend until very thick and smooth, scraping down the sides as needed; add a splash more coffee only if it will not blend.
- Spoon into a bowl and top with the sliced banana and cocoa nibs. Serve immediately while cold and thick.
Recipe notes
Tips
- Chill the coffee first so the bowl stays thick and cold, especially if your blender runs warm.
- For a thicker texture, freeze both bananas and use the coffee only to help the blades catch.
- If serving to children or anyone avoiding caffeine, use decaffeinated black brewed coffee.
Substitutions
- Replace Honey with Maple syrup for a slightly deeper sweetness.
- Replace Rolled oats with Oat flour for a smoother, less oaty texture.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, cover and refrigerate, then stir well before eating; it will loosen as it sits.
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Recipe overview
- Servings: 1 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk Peanuts
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