Banana Walnut Smoothie Bowl
15min
5min
2
485
Chef's Note
For the creamiest texture, make sure your bananas are fully frozen and cut into chunks before blending. If you prefer a thicker base, use less almond milk and let the frozen bananas thaw for just 2-3 minutes before blending. The candied walnuts can be made ahead and stored in an airtight container for up to a week.
Tags
Ingredients
2 large frozen bananas
1 cup Greek yogurt
1/4 cup almond milk
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup walnuts
1 tablespoon maple syrup
1 pinch sea salt
1/2 cup fresh berries (strawberries, blueberries)
1/4 cup granola
2 teaspoons chia seeds
2 teaspoons hemp seeds
2 tablespoons coconut flakes
Instructions
- 1
Slice 2 large bananas and freeze them overnight or for at least 4 hours until solid.
- 2
Preheat oven to 325°F (165°C). Toss 1/2 cup walnuts with 1 tablespoon maple syrup and a pinch of sea salt. Spread on a parchment-lined baking sheet and toast for 5 minutes until fragrant. Allow to cool completely.
- 3
In a food processor or high-powered blender, combine 2 frozen bananas, 1 cup Greek yogurt, 1/4 cup almond milk, 2 tablespoons honey, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cinnamon.
- 4
Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick but still blendable - add a splash more almond milk if necessary.
- 5
Roughly chop half of the candied walnuts, leaving the rest whole for topping.
- 6
Fold the chopped candied walnuts into the smoothie mixture by hand.
- 7
Divide the smoothie mixture between two serving bowls, creating a slight well in the center for toppings.
- 8
Arrange toppings in sections: fresh berries, remaining candied walnuts, granola, chia seeds, hemp seeds, and coconut flakes.
- 9
Serve immediately while the smoothie base is still cold and thick.
Nutrition Information (per serving)
485
18g
56g
24g
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