Save I started making these bowls on rushed mornings when I needed something that felt like dessert but could pass as breakfast. The first batch was too runny because I didn't freeze the bananas long enough, and I ate it with a spoon like soup, laughing at myself. Now I keep a stash of sliced bananas in the freezer just for this. The blend of chocolate, peanut butter, and banana tastes exactly like the ice cream I used to sneak as a kid, but this version actually makes me feel good. It's become my favorite way to start a slow Saturday.
I made this for my niece once when she stayed over, and she didn't believe me when I said it was healthy. She kept asking where the ice cream was hidden, and when I showed her the blender with just bananas and cocoa powder, her face was priceless. We spent the rest of the morning experimenting with different toppings, and she insisted on adding extra chocolate chips to hers. Now every time she visits, she asks if we can make the chocolate banana bowls again. It's our little tradition.
Ingredients
- Frozen bananas: These are the secret to that thick, creamy, ice cream-like texture, so make sure they're fully frozen or the bowl will be too thin.
- Peanut butter powder or peanut butter: Powder gives you the flavor with less fat, but regular peanut butter makes it richer and more satisfying if you don't mind the extra calories.
- Vanilla extract: Just a teaspoon brightens everything and makes the chocolate taste deeper and more complex.
- Cocoa powder: Use unsweetened so you control the sweetness, and sift it if it's clumpy to avoid little bitter pockets.
- Coconut water: This helps the blender move without adding dairy, but you can use any milk you like if you prefer.
- Fresh banana for topping: The contrast between frozen base and fresh slices on top is surprisingly satisfying.
- Maple cinnamon granola: Any granola works, but the maple and cinnamon flavors echo the Chunky Monkey vibe perfectly.
- Cacao nibs: These add a bittersweet crunch that balances the sweetness and makes you feel a little fancy.
- Hemp seeds: They blend in without much flavor but add protein and omega-3s, plus a nice little crunch.
- Mini chocolate chips: Totally optional, but if you're using this as a treat, a few chips make it feel indulgent.
Instructions
- Blend the base:
- Add the frozen bananas, peanut butter powder or peanut butter, vanilla, cocoa powder, and coconut water to your blender or food processor. Start on low and work up to medium-high, using the tamper to push everything down toward the blades until it's thick and creamy like soft-serve.
- Adjust consistency:
- If it's too thick to blend, add coconut water one tablespoon at a time, but don't overdo it or you'll lose that spoonable texture.
- Divide into bowls:
- Scoop the smoothie base evenly into two bowls, smoothing the top with the back of a spoon so it looks pretty.
- Add toppings:
- Arrange the banana slices, granola, cacao nibs, hemp seeds, and chocolate chips on top in whatever pattern makes you happy. I like to keep them in sections so I get a little of everything in each bite.
- Serve immediately:
- This is best eaten right away while the base is still frozen and thick. If you wait too long, it melts into a smoothie, which is still tasty but not as fun.
Save One morning I was running late and just tossed everything in the blender without measuring, and it turned out even better than usual. I realized I'd been overthinking it, and now I just go by feel, adding a little more cocoa if I want it chocolatey or an extra spoonful of peanut butter if I'm extra hungry. That's when this recipe stopped being something I followed and became something I just made. It felt like finally understanding a song I'd been playing by the notes.
Choosing Your Toppings
The toppings are where you can really make this your own. I've tried everything from shredded coconut to fresh berries, and they all work. The key is balancing something crunchy, something creamy or fresh, and something a little indulgent. On days when I want more protein, I'll add a spoonful of nut butter on top or some chia seeds. When I'm feeling fancy, I'll drizzle a little melted dark chocolate over everything.
Making It Ahead
You can't really make the whole bowl ahead because it melts, but you can prep everything the night before. I portion out the frozen bananas, measure the powders into a small bowl, and set out the toppings so in the morning I just blend and go. It takes the ten-minute recipe down to about three minutes, which is a lifesaver on weekday mornings. Just don't blend it the night before or you'll have banana soup in the fridge.
Customizing for Dietary Needs
This recipe is naturally flexible, which is why I keep coming back to it. For nut-free, swap in sunflower seed butter and check your granola label. For extra protein, add a scoop of your favorite powder or use Greek yogurt instead of coconut water. If you're avoiding sugar completely, skip the chocolate chips and use unsweetened coconut flakes instead.
- Use certified gluten-free granola if you're celiac or sensitive.
- Try almond or oat milk instead of coconut water for a creamier, milder base.
- Add a handful of spinach to sneak in greens without changing the flavor.
Save This bowl has become my go-to on mornings when I need something quick but don't want to compromise on flavor or how I feel afterward. It's proof that healthy food doesn't have to be boring or complicated.
Recipe FAQs
- → Can I make these bowls ahead of time?
These bowls taste best when served immediately after blending, as the frozen banana base can melt and become watery if stored. However, you can prep your toppings in advance and keep the frozen banana slices ready in the freezer for quick assembly when needed.
- → What if I don't have a high-powered blender?
A food processor works well too—you'll just need to pause and scrape down the sides more frequently. If using a standard blender, let the frozen bananas thaw for about 5 minutes before blending and add slightly more liquid to help it process smoothly.
- → How can I make these bowls higher in protein?
Add a scoop of your favorite vanilla or chocolate protein powder to the blender base. You can also top with additional hemp seeds, chia seeds, or a tablespoon of Greek yogurt if not avoiding dairy.
- → Can I use regular peanut butter instead of powder?
Absolutely. The powder version was included for a lighter option, but 2 tablespoons of regular peanut butter works perfectly and adds extra creaminess. You may need slightly less coconut water since regular peanut butter provides more moisture.
- → Are these bowls nut-free friendly?
You can easily make these nut-free by substituting sunflower seed butter for peanut butter and choosing a nut-free granola. The rest of the ingredients remain the same, and sunflower seed butter provides a similar creamy texture and nutty flavor profile.
- → Can I use fresh bananas instead of frozen?
Frozen bananas are essential for achieving that thick, creamy, ice cream-like texture. Fresh bananas will make the consistency too thin and liquid. If you only have fresh bananas, slice them and freeze for at least 4 hours or overnight before blending.