Save to Pinterest The blender was too loud for a Saturday morning, but I didn't care. I'd just discovered that frozen bananas could turn into something that tasted like ice cream without any actual ice cream involved. That first spoonful was so thick I had to scrape it off the spoon with my teeth, and I remember thinking this is what breakfast should always feel like. My roommate wandered into the kitchen, still half asleep, saw the chocolate-streaked bowl, and asked if I was having dessert at 9 a.m. I handed her a spoon and she stopped asking questions.
I started making these on Sunday mornings when my sister would come over to complain about her week ahead. We'd sit at the counter with our bowls and she'd pick off all the granola first, leaving the chocolate chips for last. One time I forgot to freeze the bananas and tried to make it anyway with regular ones and it turned into a sad, thin puddle. She still ate it, but we both knew it wasn't right. Now I keep a bag of sliced frozen bananas in the freezer at all times, just in case.
Ingredients
- Frozen bananas: These are the secret to that thick, creamy texture that makes you feel like you're eating soft serve, so make sure they're completely frozen or it won't work.
- Peanut butter powder or peanut butter: The powder keeps it from getting too heavy, but regular peanut butter adds richness if you don't mind a denser bowl.
- Vanilla extract: Just a teaspoon wakes up all the other flavors and makes the whole thing smell like a bakery.
- Cocoa powder: This is what makes it chocolatey without adding sugar, and it blends in completely so you don't get any bitter clumps.
- Coconut water: It helps the blender actually move everything around without turning your smoothie into a drink.
- Fresh banana: Slicing this on top gives you a little sweetness and soft texture contrast.
- Maple cinnamon granola: The crunch is non-negotiable, and the cinnamon adds warmth that plays nicely with the chocolate.
- Cacao nibs: These add a bitter snap that keeps the sweetness in check.
- Hemp seeds: They're nutty and soft and make you feel like you're doing something good for yourself.
- Mini chocolate chips: Totally optional, but sometimes you just want a little extra joy in your bowl.
Instructions
- Blend the base:
- Throw the frozen bananas, peanut butter powder, vanilla, cocoa powder, and coconut water into your blender or food processor. Start on low and work your way up, using the tamper to push everything down into the blades until it's thick and smooth like soft serve.
- Divide and top:
- Scoop the mixture into two bowls, then arrange your banana slices, granola, cacao nibs, hemp seeds, and chocolate chips on top. Don't be shy with the toppings, they're half the fun.
- Serve right away:
- These bowls wait for no one. Grab a spoon and dig in while everything is still cold and perfect.
Save to Pinterest There was a morning last summer when I made this for breakfast before a long hike, and I packed the toppings separately in a little container. When we got to the trailhead, I realized I'd forgotten spoons, so we ate it with granola bars like tiny shovels. It tasted even better outside, with the sun just starting to warm up the day. My friend said it was the best pre-hike meal she'd ever had, and now she asks me to make it every time we go.
Making It Your Own
I've swapped the peanut butter for almond butter when my cousin visits because she can't have peanuts, and it works just as well. You can also throw in a handful of spinach if you want to sneak in some greens, though I'll warn you the color turns a little swampy. If you need more protein, add a scoop of your favorite powder, but blend it in with the base so it doesn't get clumpy on top. Sometimes I add a pinch of cinnamon or a tiny bit of espresso powder to the cocoa for a deeper flavor.
Choosing Your Toppings
The granola matters more than you'd think. I've used plain granola and it just sits there, but the maple cinnamon kind adds warmth and a little sweetness that ties everything together. Cacao nibs can be intense if you're not used to them, so start with less and add more as you go. Hemp seeds disappear into the bowl but they add a soft nuttiness that I really love. If you're skipping the chocolate chips, consider adding a drizzle of nut butter on top instead for that little extra indulgence.
Storage and Prep Tips
I slice bananas whenever I have extras that are getting too ripe, then freeze them flat on a tray before tossing them in a bag. That way they don't clump together and you can grab exactly what you need. The smoothie base doesn't keep well once it's blended, it gets icy and weird, so only make what you'll eat right away. If you want to prep ahead, portion out your toppings into small containers so you can just grab and sprinkle in the morning.
- Keep frozen banana slices in a sealed bag for up to three months.
- Pre-measure your cocoa and peanut butter powder into small jars for quick access.
- Store granola in an airtight container so it stays crunchy.
Save to Pinterest This bowl has become my go-to when I need something that feels like a treat but also fuels my morning. I hope it makes your kitchen smell like chocolate and your mornings feel a little more intentional.
Common Recipe Questions
- → Can I make these bowls ahead of time?
For best texture and consistency, enjoy these bowls immediately after preparation. The frozen banana base melts quickly and can become watery if stored. You can prep the toppings in advance and keep them in separate containers for faster assembly.
- → What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower seed butter work beautifully as substitutes. Each option provides a slightly different flavor profile while maintaining the creamy texture and nutty element that complements the chocolate.
- → How do I get the right consistency?
The key is using frozen bananas and adding liquid gradually. Start with 2 tablespoons of coconut water and blend, adding more only if needed. The mixture should be thick enough to hold a spoon upright but still blendable.
- → Are these bowls suitable for meal prep?
While best enjoyed fresh, you can freeze portioned smoothie bases in freezer-safe containers. Thaw slightly in the refrigerator, then stir and add toppings when ready to eat. The texture will be slightly thicker but still delicious.
- → Can I add protein powder?
Absolutely. Add 1-2 scoops of your favorite vanilla or chocolate protein powder when blending. You may need to increase the coconut water slightly to accommodate the extra powder and maintain blendability.