Chunky Monkey Smoothie Bowls

My blender was broken, so I grabbed the old food processor from the back of the cupboard and gave it a shot. What came out was so thick I had to eat it with a spoon, which turned out to be the whole point. The chocolate and banana swirled together like soft serve, and I realized I'd been making smoothies wrong all along. This wasn't something to gulp down, it was something to sit with, top generously, and actually enjoy.

I made this on a Saturday morning when my niece stayed over, and she couldn't believe something this chocolatey was allowed before noon. She loaded hers with extra granola and declared it better than ice cream. I didn't argue, just smiled and took a photo before she devoured the whole bowl.

Ingredients

• Frozen bananas: The secret to that ice cream texture is using bananas that have been sliced and frozen overnight, they blend smoother and creamier than fresh.
• Peanut butter powder: I love the concentrated peanut flavor without all the oil, but regular peanut butter works too if that's what you have on hand.
• Vanilla extract: Just a teaspoon makes everything taste more rounded and a little bit warm, like you added a secret ingredient.
• Cocoa powder: Go for unsweetened so you control the sweetness, and sift it if it's clumpy so it blends evenly without specks.
• Coconut water: This adds just enough liquid to get things moving without making the bowl runny, start with two tablespoons and add more only if you need to.
• Fresh banana: Sliced on top, it adds a soft contrast to the frozen base and makes the whole thing feel more like a meal.
• Maple cinnamon granola: The crunch is non-negotiable, and the hint of cinnamon plays so well with chocolate and banana.
• Cacao nibs: They're like little bittersweet surprises that give each bite a bit of snap and depth.
• Hemp seeds: Nutty, soft, and packed with protein, they disappear into the toppings but add real staying power.
• Mini chocolate chips: Completely optional, but if you're leaning into the dessert vibe, a few chips make it feel like a treat.

Instructions

Blend the base:

Add the frozen banana slices, peanut butter powder, vanilla, cocoa, and coconut water to your blender or food processor. Start on low and work up to medium-high, using the tamper or pausing to scrape down the sides until it's thick, smooth, and scoopable.

Divide and top:

Spoon the mixture evenly into two bowls. Arrange the banana slices, granola, cacao nibs, hemp seeds, and chocolate chips on top however you like, I usually go for stripes but piles work just as well.

Serve right away:

This is meant to be eaten immediately while it's still cold and thick. If you wait too long it'll start to soften and lose that perfect ice cream consistency.

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The first time I served this to friends at brunch, someone asked if I'd made banana ice cream from scratch. I didn't correct them right away because honestly, that's exactly what it feels like. It's one of those recipes that makes you look like you put in way more effort than you actually did, and I'm never mad about that.

Choosing Your Nut Butter

Peanut butter powder keeps things light and lets the chocolate shine, but creamy peanut butter makes it richer and more indulgent. I've also used almond butter when that's all I had, and it brought a slightly sweeter, more delicate flavor. If you're avoiding nuts entirely, sunflower seed butter works surprisingly well and keeps that same creamy backbone.

Texture Troubleshooting

The goal is soft serve, not milkshake. If it's too runny, you added too much liquid or your bananas weren't frozen solid. If it won't blend at all, let the bananas sit on the counter for two minutes to take the edge off, then try again. I learned this after spending five minutes wrestling with my blender and nearly burning out the motor.

Make It Your Own

This recipe is a starting point, not a rulebook. Swap the granola for crushed graham crackers, add a spoonful of chia seeds, or drizzle almond butter on top. One morning I threw in a handful of spinach and couldn't taste it at all, just got a little green tint and a lot of extra nutrition.

• Try adding a scoop of vanilla or chocolate protein powder for a post-workout version.
• Use frozen strawberries or cherries instead of one banana for a fruity twist.
• Top with coconut flakes, sliced almonds, or a drizzle of maple syrup if you want it sweeter.

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This bowl has become my go-to whenever I want something that feels like a treat but doesn't weigh me down. It's proof that breakfast can be fun, fast, and still leave you feeling good an hour later.

Recipe FAQs

→ Can I make this bowl ahead of time?

For best results, prepare and enjoy immediately. The smoothie base melts quickly and becomes thin if stored. You can prep toppings in advance and keep the sliced bananas with a squeeze of lemon juice to prevent browning.

→ What's the difference between peanut butter powder and regular peanut butter?

Peanut butter powder offers a concentrated peanut flavor with less fat and calories, creating a smoother texture. Regular peanut butter adds richness and creaminess but requires slightly less liquid. Both work beautifully in this bowl.

→ How do I achieve the perfectly thick consistency?

Use completely frozen bananas—slice and freeze them the night before. Blend on low speed first, gradually increasing while using your tamper tool to keep everything moving. Add coconut water sparingly, one tablespoon at a time.

→ What are some protein-boosting variations?

Add a scoop of vanilla or chocolate protein powder to the blender, stir in Greek yogurt before blending, or top with extra hemp seeds, chia seeds, or chopped nuts for plant-based protein that complements the existing flavors.

→ Can I make this nut-free?

Absolutely. Replace peanut butter with sunflower seed butter for a similar creamy texture and nutty flavor. Choose nut-free granola and omit chocolate chips if they contain nuts. The bowl remains just as delicious and satisfying.