Ingredients
Scale
- 2 large bananas, peeled, sliced, and frozen solid
- 1 cup tightly packed baby spinach (for natural green color and fiber)
- 2 tablespoons unsweetened cocoa powder or cacao powder
- 1/4 teaspoon pure peppermint extract
- 1/4 cup unsweetened almond milk (or milk of choice, added slowly)
- 1 tablespoon chia seeds
- 1/2 scoop chocolate protein powder (optional, for extra thickness)
- Toppings: Chocolate granola, fresh mint leaves, cacao nibs, and a drizzle of almond butter
Instructions
- Step 1: Preparation: Start by gathering all your ingredients. Ensure your bananas are completely frozen; using room-temperature fruit will result in a runny smoothie rather than a thick bowl. Place your blender jar on the base and have your milk ready to pour in small increments.
- Step 2: Blending the Base: Place the frozen banana slices, baby spinach, cocoa powder, peppermint extract, chia seeds, and protein powder (if using) into a high-speed blender. Add half of the milk. Pulse the blender several times to break up the frozen fruit. Gradually increase the speed to high, using a tamper to push the ingredients down toward the blades. If the blender stalls, add the remaining milk one tablespoon at a time until a thick, soft-serve consistency forms.
- Step 3: Plating: Scoop the thick mixture into a chilled bowl. Use the back of a spoon to smooth out the top or create a decorative swirl. Immediately top the bowl with a generous handful of crunchy chocolate granola, a sprinkle of cacao nibs, and a few fresh mint leaves. Serve immediately before it begins to melt.
- Cook Time: 10 minutes