Loaded Peanut Butter Smoothie Bowl with Granola and Banana

Quick Recipe Version (TL;DR)

• Yield: 1 generous smoothie bowl
• Prep Time: 10 minutes (plus 2 hours to freeze banana, if needed)
• Cook Time: 0 minutes
• Total Time: 10 minutes active (about 2 hours 10 minutes including freezing)

Quick Ingredients

• 1 large ripe banana, sliced and frozen (plus 1/2 banana fresh for topping)
• 1/2 cup (120 ml) unsweetened almond milk (or milk of choice)
• 1/2 cup (125 g) plain or vanilla Greek yogurt
• 3 Tbsp (48 g) creamy peanut butter, plus 1 tsp extra for drizzle (optional)
• 1 Tbsp (10 g) rolled oats (optional, for extra thickness)
• 1 tsp vanilla extract
• 1–2 tsp honey or maple syrup, to taste
• Pinch fine sea salt
• 1/3 cup (30 g) crunchy granola
• 1 Tbsp (6 g) cacao nibs
• 2 Tbsp (15 g) roasted peanuts, roughly crushed
• Ice cubes as needed (up to 1/2 cup) for a thicker, colder smoothie

Do This

• 1. Freeze banana slices on a tray at about -18°C / 0°F until solid, at least 2 hours.
• 2. Add frozen banana, almond milk, yogurt, 3 Tbsp peanut butter, oats, vanilla, sweetener, salt, and a few ice cubes to a blender.
• 3. Blend on high until very smooth and thick, stopping to scrape down and stir as needed.
• 4. Adjust consistency: add a splash of milk if too thick, or more ice/frozen banana if too thin.
• 5. Pour the smoothie into a chilled bowl and gently tap to level the surface.
• 6. Top with granola, cacao nibs, banana slices, crushed peanuts, and an optional drizzle of peanut butter and honey.
• 7. Serve immediately while cold and thick.

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Why You’ll Love This Recipe

• Thick, spoonable texture that feels like dessert but is packed with protein and fiber.
• Big peanut butter flavor balanced with natural sweetness from ripe banana and a touch of honey or maple.
• Plenty of crunch and contrast from granola, cacao nibs, and crushed peanuts on top.
• Ready in about 10 minutes once your banana is frozen, with minimal cleanup.

Grocery List

• Produce: 2 ripe bananas
• Dairy: Greek yogurt (plain or vanilla)
• Pantry: Peanut butter, rolled oats, vanilla extract, honey or maple syrup, fine sea salt, granola, cacao nibs, roasted peanuts, optional flaky sea salt

Full Ingredients

Smoothie Bowl Base

• 1 large ripe banana, peeled, sliced, and frozen (about 120 g)
• 1/2 cup (120 ml) unsweetened almond milk (or milk of choice)
• 1/2 cup (125 g) plain or vanilla Greek yogurt (can use dairy-free yogurt)
• 3 Tbsp (48 g) creamy natural peanut butter
• 1 Tbsp (10 g) rolled oats (optional, for extra thickness and creaminess)
• 1 tsp pure vanilla extract
• 1–2 tsp honey or maple syrup, to taste
• 1 pinch fine sea salt
• Up to 1/2 cup (about 6–8 standard cubes) ice, as needed, for a thicker, frostier texture

Toppings (Loaded Style)

• 1/3 cup (30 g) crunchy granola
• 1 Tbsp (6 g) cacao nibs
• 1/2 medium ripe banana, sliced into thin rounds
• 2 Tbsp (15 g) roasted peanuts, roughly crushed
• 1 tsp creamy peanut butter, gently warmed until pourable (optional drizzle)
• 1 tsp honey or maple syrup (optional drizzle)
• Small pinch flaky sea salt (optional, for finishing)

Step-by-Step Instructions

Step 1: Prep and Freeze the Banana

Peel 1 large ripe banana and slice it into coins about 1 cm thick. Arrange the slices in a single layer on a small plate or tray lined with parchment paper so they do not stick together. Freeze at about -18°C / 0°F until completely solid, at least 2 hours or overnight. This frozen banana is what makes the smoothie bowl thick, creamy, and ice-cream-like without needing much ice.

If you like, pop your serving bowl into the freezer for 5–10 minutes before blending. A chilled bowl helps keep the smoothie thick and cold while you add toppings.

Step 2: Add Base Ingredients to the Blender

To a high-speed blender, add the frozen banana slices, 1/2 cup almond milk, 1/2 cup Greek yogurt, 3 Tbsp peanut butter, 1 Tbsp rolled oats (if using), 1 tsp vanilla extract, 1–2 tsp honey or maple syrup, and a pinch of fine sea salt. Start with the lower amount of sweetener; you can always add more after tasting. If your blender struggles with thick mixtures, add 2–3 ice cubes and keep the almond milk at room temperature so it blends more easily.

Step 3: Blend Until Thick and Creamy

Blend on medium-high speed, using the tamper (if your blender has one) to push the ingredients toward the blades. Stop and scrape down the sides as needed. The goal is a very smooth yet thick mixture, similar to soft-serve ice cream. This usually takes 30–60 seconds in a strong blender. If the mixture is too thick to blend, add a splash (1–2 Tbsp) more milk at a time until the blades can move freely.

Step 4: Adjust Consistency and Sweetness

Pause the blender and taste the smoothie base. For a sweeter bowl, blend in a little extra honey or maple syrup. For a thicker, colder texture, add a few more ice cubes or another chunk of frozen banana and blend again. For a looser, more sippable bowl, add a splash more milk. Keep blending just until everything is smooth; over-blending can warm the mixture and make it thinner.

Step 5: Pour and Smooth the Base

Remove the chilled bowl from the freezer. Pour the smoothie base into the bowl, using a spatula to scrape out every bit. Gently tap the bottom of the bowl on the counter to eliminate air pockets and level the surface. If you want a neat presentation, use the back of a spoon or a small offset spatula to smooth the top into an even layer, ready for the toppings to sit on without sinking.

Step 6: Load on the Toppings and Serve

Arrange the toppings over the smoothie base. Start by sprinkling 1/3 cup granola down one side or in a stripe across the middle. Add banana slices in a neat row or small clusters. Scatter 1 Tbsp cacao nibs and 2 Tbsp crushed peanuts over the bowl, focusing on areas where you want extra crunch. If using, warm 1 tsp peanut butter just until pourable and drizzle it in thin ribbons over the top, followed by a light drizzle of honey or maple syrup. Finish with a tiny pinch of flaky sea salt to sharpen all the flavors. Serve immediately while the bowl is thick and cold.

Pro Tips

• Use very ripe bananas. Bananas with lots of brown spots are sweeter and give the smoothie a more intense banana flavor, which means you can use less added sweetener.
• Freeze bananas in advance. Keep a stash of sliced bananas in a freezer bag. That way, you can make this smoothie bowl any morning without waiting for fruit to freeze.
• Keep it thick. Add liquid a little at a time and stop blending as soon as everything is smooth. A thick base holds toppings better and feels more like dessert.
• Layer your crunch. Add some granola and peanuts directly on top of the smoothie, then a second light sprinkle after drizzling peanut butter so you get crunch in every bite.
• Balance sweet and salty. Do not skip the tiny pinch of salt; it deepens the peanut flavor and makes the banana taste sweeter without a lot of extra sugar.

Variations

• Chocolate Peanut Butter Smoothie Bowl: Add 1–2 Tbsp unsweetened cocoa powder to the blender and an extra teaspoon of honey or maple syrup. Top with a few dark chocolate chips along with the cacao nibs.
• PB&J Berry Bowl: Blend in 1/3 cup frozen mixed berries with the banana (add a little extra milk if needed). Swirl a teaspoon of your favorite jam on top before adding granola and peanuts.
• High-Protein Power Bowl: Add 1 scoop (about 25 g) vanilla or unflavored protein powder to the base and a bit more milk to help it blend. Top with extra Greek yogurt dollops for even more protein.

Storage & Make-Ahead

This smoothie bowl is best enjoyed immediately after making, when the texture is thick and creamy and the toppings are crisp. You can, however, prep ingredients ahead:

Freeze sliced bananas in airtight freezer bags for up to 3 months. Store granola and peanuts in sealed containers at room temperature for up to several weeks. If you need to make the base in advance, blend it slightly thicker than usual and freeze in an airtight container for up to 1 week. When ready to serve, let it sit at room temperature for 10–15 minutes, then stir or briefly re-blend until creamy. Note that the texture will be a bit more icy than freshly made. Topped bowls do not store well; if you must refrigerate leftovers, keep them covered in the refrigerator at about 4°C / 39°F for up to 24 hours, and add fresh granola and peanuts just before serving.

Nutrition (per serving)

Approximate values for 1 loaded smoothie bowl (including toppings and drizzles, using almond milk and 2 tsp honey): about 800 calories, 26 g protein, 80 g carbohydrates, 40 g fat, 10 g fiber, and 40 g total sugars. Actual values will vary based on the specific brands of peanut butter, granola, yogurt, and milk you use, as well as how much sweetener and toppings you add.