Save A creamy, protein-packed smoothie bowl featuring bananas, peanut butter, and plant-based protein, topped with fresh fruit and crunchy granola—perfect for a nutritious breakfast or post-workout snack. This bowl is naturally vegan and can be made gluten-free with the right choice of granola, making it an ideal fuel source for your morning or after a tough workout.
Save With only 370 calories per serving and 15g of fat, this American-style breakfast is both filling and nutritious. The combination of frozen bananas and almond milk creates a thick, ice-cream-like texture that makes eating healthy feel like an indulgence.
Ingredients
- Smoothie Base: 2 large ripe bananas (frozen and sliced), 2 tablespoons natural peanut butter, 1 scoop (about 30 g) plant-based vanilla protein powder, 1 cup unsweetened almond milk, 1 tablespoon chia seeds, 1–2 teaspoons maple syrup (optional, to taste).
- Toppings: ½ banana (sliced), 2 tablespoons granola (gluten-free if needed), 1 tablespoon peanut butter (drizzled), 2 tablespoons mixed fresh berries (e.g., blueberries, strawberries), 1 teaspoon chia seeds, 1 teaspoon cacao nibs (optional).
Instructions
- Step 1
- In a blender, combine the frozen banana slices, peanut butter, protein powder, almond milk, chia seeds, and maple syrup (if using).
- Step 2
- Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick; add a splash more milk only if needed for blending.
- Step 3
- Divide the smoothie base evenly between two bowls.
- Step 4
- Arrange the banana slices, granola, berries, peanut butter drizzle, chia seeds, and cacao nibs on top of each bowl.
- Step 5
- Serve immediately with a spoon and enjoy!
Zusatztipps für die Zubereitung
To achieve the best consistency, ensure your bananas are fully frozen before blending. Scraping down the sides of the blender helps you get that ultra-creamy texture without having to add too much liquid, which would thin out the bowl.
Varianten und Anpassungen
For extra creaminess, try adding ¼ avocado or a few cubes of silken tofu to the smoothie base. You can also swap out the peanut butter for almond or cashew butter if you prefer. To keep the dish gluten-free, simply ensure your granola is certified gluten-free.
Serviervorschläge
This bowl is best served immediately while it is still thick and cold. For extra texture and flavor, try adding toasted coconut flakes or a mix of hemp and pumpkin seeds on top before serving.
Save Enjoy this nutritious and flavorful vegan peanut butter banana protein smoothie bowl as a refreshing start to your day or as a recovery meal after your workout!
Recipe FAQs
- → Can I make this bowl ahead of time?
For best texture and freshness, blend and assemble immediately. The smoothie base can be prepared up to 24 hours in advance and stored in the freezer—thaw slightly and stir before adding toppings.
- → What other protein powders work well?
Vanilla plant-based protein blends beautifully, though unflavored or chocolate varieties also complement the banana and peanut butter flavors. Whey protein works if you don't require a strictly vegan option.
- → How can I make it thicker?
Use completely frozen bananas without any thawing. Add avocado or silken tofu as suggested in notes, or reduce the almond milk by 1-2 tablespoons. The mixture should be thick enough to support toppings without sinking.
- → Are there nut-free alternatives?
Substitute sunflower seed butter or tahini for peanut butter. Use oat milk, soy milk, or coconut milk instead of almond milk. Ensure your granola is certified nut-free.
- → Can I use fresh bananas instead of frozen?
Frozen bananas create the essential thick, creamy texture. Fresh bananas result in a thinner consistency more like a drinkable smoothie. If using fresh, add ice or reduce the liquid and consider adding avocado for thickness.