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
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.
Ingredients
Smoothie Base
- peanut butter
- bananas
- honey
- milk
- chia seeds
Toppings
- mixed seeds
- banana
- chopped peanuts
- peanut butter
Extra flavourings
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).
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.
Peanut Butter & Banana Smoothie Bowl
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.
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