Banana Smoothie Bowl
A thick, creamy banana base topped with granola, fresh berries, coconut, and nuts. It's spoonable, satisfying, and looks better than it has any right to taste this good with minimal effort.
Instructions
0/5- 1
Add frozen banana slices, Greek yogurt, milk, and honey to a high-powered blender.
- 2
Blend on high speed for 1-2 minutes until completely smooth, thick, and creamy. It should be much thicker than a regular smoothie — thick enough to hold a spoon upright. If it's too thin, add more frozen banana; if it's too thick, add milk a splash at a time.
- 3
Pour the smoothie base into a bowl. It should be soft-serve consistency, not pourable.
- 4
Top strategically: start with heavier items like granola, then scatter fresh berries, toasted coconut, and chopped nuts. Add chia seeds or fresh mint if you like. Don't be shy — the toppings are half the appeal.
- 5
Eat with a spoon immediately. The frozen base melts as it sits, so dig in right away while it's still thick and cold.
Nutrition per serving
Chef's Notes
Freeze your banana slices ahead of time — a fresh banana won't give you that thick, creamy texture. Frozen banana is what makes the bowl spoonable, not drinkable.
Blend on high speed until completely smooth and thick. If it's too thin, add more frozen banana or a handful of oats. If it's too thick, add milk a splash at a time.
Layer toppings strategically: heavier items (granola, nuts) at the bottom so they don't sink, lighter items (coconut, berries) on top. Makes every spoonful interesting.
About This Dish
Smoothie bowls took off in California around 2010 as an Instagram-friendly evolution of blended smoothies. The idea is simple: make the smoothie thicker, serve it in a bowl, and top it with anything crispy or crunchy. It became a brunch staple in beach towns and cafés, appealing to people who wanted something that felt indulgent but was actually pretty wholesome. The beauty is in the customization — every bowl is different.