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Home / Breakfast & Brunch / Peanut Butter & Banana Smoothie Bowl

Peanut Butter & Banana Smoothie Bowl

Breakfast & Brunch

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A great alternative to a traditional breakfast porridge, this Peanut Butter & Banana Smoothie Bowl recipe is made with ripen bananas, peanut butter, chia seeds, dash of milk and honey, topped up with peanuts and more bananas.

Why make this recipe?

  • Easy to make breakfast recipe, perfect for any time of the year
  • Nutritional & healthy recipe full of protein, good fat, fiber and magnesium
  • Low sugar recipe (most of the sugar comes from the bananas


MORE SMOOTHIE BOWLS RECIPES

  • Coconut Smoothie Bowl >>
  • Caramel Smoothie Bowl >>
  • Goji Berry Smoothie Bowl >>

My top tips on making this recipe successfully the first time round

Use ripen bananas to get the most banana flavour (and the natural sweetness that comes from ripen bananas)

I use chia seeds with this recipe to add extra protein and nutrions. I usually have a jam jar with chia seeds soaking in the fridge, but if you don’t, it’s a good idea to soak them about 12 hrs in advance.

One tablespoon with about 3 tablespoons of milk usually gives me the right consistency.

Any specialist equipment needed?

You will need a hand blender or food processor to make your breakfast peanut butter smoothie bowl.


MORE BREAKFAST RECIPES
  • Peanut Butter Porridge >>
  • Pumpkin Butter & Banana Oatmeal >>
  • Pumpkin Pie Spice Oatmeal >>
  • Apple Pie Oatmeal >>

Ingredients

Smoothie Base

  • peanut butter
  • bananas
  • honey
  • milk
  • chia seeds

Toppings

  • mixed seeds
  • banana
  • chopped peanuts
  • peanut butter

Extra flavourings

  • Cinnamon
  • Gingerbread mixed spice >>
  • Mixed spice >>

How to make peanut butter smoothie bowl

Preparation (if you have the time and you prefer to have a colder smoothie bowl)

If you have the time or if you can remember to do this 12-24 hrs before you like to make this breakfast smoothie bowl.

Pour the milk into ice cube trays and leave to freeze. You can freeze more milk to have them ready for the next breakfast smoothie bowl. Try to remember how many ice cubes is roughly 1 tablespoon to know what to ad to your recipe. It doesn’t have to be precise, but it helps.

Freeze bananas by peeling them and roughtly chopping them and adding them into a freezer bag. Again, these are very useful for other smoothies and breakfast bowls recipes, so freeze more than you need.

Soak some chia seeds with plant based (or regular) milk or water. 1 tablespoon of chia seeds to 3 tablespoons of liquid. Keep in a jam jar with a lid and store in the fridge for up to 3 days if needed.

To make your breakfast smoothie bowl

Add the milk ice cubes, frozen banana, peanut butter, honey, chia seeds (if using) and a few grains of salt into a food processor or a blender. Blend everything until it’s thick and smooth.

Taste the smoothie and adjust the taste by adding more honey if needed.

Spoon the coconut smoothie into breakfast bowl.

Top the smoothie with chopped peanuts, sliced bananas, chia seeds, chocolate or any other toppings of your choice.

Tailor this recipe to your diet

  • Vegan – use plant based milk and swap honey for agave syrup or other sweetener of your choice
  • Gluten – Free – make sure you don’t use oat milk
  • Dairy – Free – use plant based milk

Serving size

This recipe is for 1 large serving of breakfast smoothie bowl.

Can this recipe be made in advance?

If you are using frozen bananas and milk, you can make your smoothie bowl and keep it in the fridge for few hours before eating it.

It’s difficult to make this smoothie bowl more in advance, unless you freeze it. For this you would need to use non-frozen bananas and milk, make your smoothie mixture and then freeze it.

When you are ready to have your breakfast smoothie bowl, take it out the night before and defrost in the fridge. In the morning top it up with your choice of topping and enjoy your breakfast!

How to store this recipe if you have any leftovers

If you have any leftovers, your breakfast peanut butter smoothie bowl will be fine in the fridge for 12-24 hrs maximum (but the banana will go brown).

MORE SMOOTHIE RECIPES
  • Greens & Pistachio >>
  • Strawberry & Pink Pepper >>
  • Pumpkin & Chia >>
  • Chocolate & Peanut Butter >>
  • Almonds & Dates & >>
  • Mocha Smoothie >>

Extra Tip

If you don’t like cold food, you don’t have to freeze the bananas or the milk. Process together the peanut butter, bananas, chia seeds, honey and few grains of salt and only add milk if really needed. You might find that by not freezing the bananas and milk, the mixture is slightly more watery and doesn’t really need that extra milk.

If you find that the smoothie bowl mixture is too thin, add more chia seeds (not soaked) and leave to rest for 10-20 minutes if you can. The chia seeds will soak up some of that moisture and expand – thickening the smoothie bowl.

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Peanut Butter & Banana Smoothie Bowl

Print Recipe
A great alternative to a smoothie drink, this peanut butter and banana smoothie bowl with a hint of honey is very easy to make and delicious to eat.
Prep Time:5 mins
Cook Time:5 mins

Equipment

  • Blender or food processor

Ingredients

Coconut Smoothie Base

  • 1 banana large one or 1 1/2 medium sized ones – frozen if possible
  • 2 tablespoons peanut butter
  • 1 tablespoons chia seeds optional (pre-soaked)
  • 1-2 tablespoons almond milk or other type of milk (can be frozen)
  • tiny pinch salt
  • 1 teaspoon honey

Toppings

  • 1 tablespoon peanuts chopped
  • 1/4 banana sliced
  • 1 teaspoon chia seeds or any other seeds
  • 1 tablespoon chocolate grated or chopped

Instructions

Preparation (if you have the time)

  • If you have the time or if you can remember to do this 12-24 hrs before you like to make this breakfast smoothie bowl.
  • Pour the milk into ice cube trays and leave to freeze. You can freeze more milk to have them ready for the next breakfast smoothie bowl. Try to remember how many ice cubes is roughly 1 tablespoon to know what to ad to your recipe. It doesn't have to be precise, but it helps.
  • Freeze bananas by peeling them and roughtly chopping them and adding them into a freezer bag. Again, these are very useful for other smoothies and breakfast bowls recipes, so freeze more than you need.
  • Soak some chia seeds with plant based (or regular) milk or water. 1 tablespoon of chia seeds to 3 tablespoons of liquid. Keep in a jam jar with a lid and store in the fridge for up to 3 days if needed.

To make your breakfast smoothie bowl

  • Add the milk ice cubes, frozen banana, peanut butter, honey, chia seeds (if using) and a few grains of salt into a food processor or a blender. Blend everything until it's thick and smooth.
  • Taste the smoothie and adjust the taste by adding more honey if needed.
  • Spoon the coconut smoothie into breakfast bowl.
  • Top the smoothie with chopped peanuts, sliced bananas, chia seeds, chocolate or any other toppings of your choice.

Nutrition

Calories: 446kcal | Carbohydrates: 39g | Protein: 8g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 660mg | Fiber: 5g | Sugar: 18g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 5mg
Course: breakfast
Servings: 1 large bowl
Calories: 446kcal
Author: Magdalena
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5 March 2022 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Favourite Recipes for February

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Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

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Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

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