Ingredients
Scale
- 2 large bananas, sliced and frozen solid
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons creamy natural peanut butter
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 scoop chocolate protein powder (optional, for extra thickness)
- A pinch of sea salt to enhance the chocolate flavor
- Toppings: Sliced bananas, crushed peanuts, cacao nibs, and an extra drizzle of peanut butter
Instructions
- Preparation: Ensure your bananas are completely frozen. For the best results, peel and slice your bananas before freezing them in a single layer. This prevents your blender from working too hard and ensures the creamiest texture possible. Gather all your ingredients and have your toppings ready to go, as the smoothie bowl will begin to melt quickly once blended.
- Blending: Place the frozen banana slices, cocoa powder, peanut butter, sea salt, and protein powder into a high-powered blender. Pour in only half of the almond milk to start. Pulse the blender several times to break up the frozen fruit. Use a tamper or stop the blender to scrape down the sides frequently. Add the remaining milk only if necessary. The goal is to use the least amount of liquid possible to achieve that signature “nice cream” consistency.
- Plating: Once the mixture is smooth and resembles thick soft-serve, scoop it immediately into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange your toppings artistically over the top. Start with the fresh fruit, then add the crunch from the peanuts and cacao nibs. Finish with a generous drizzle of melted peanut butter for that viral aesthetic look.
- Cook Time: 5 minutes