Ingredients
Scale
- 1.5 cups frozen sliced bananas (frozen solid)
- 1 scoop (approx. 30g) high-quality vanilla whey or plant-based protein powder
- 1/4 cup non-fat plain Greek yogurt
- 1/4 teaspoon cake batter extract (or almond extract)
- 2–3 tablespoons unsweetened vanilla almond milk (add more only if needed)
- 1 tablespoon rainbow sprinkles (for that birthday cake look)
- Optional: 1 tablespoon cashew butter for extra creaminess
Instructions
- Start by adding the frozen banana slices to your high-speed blender. It is crucial that the bananas are frozen rock-solid to achieve that thick, ice-cream-like consistency. Add the Greek yogurt and the cake batter extract on top of the fruit.
- Pour in your vanilla protein powder. Measure out your almond milk and add only two tablespoons to start. The secret to a “thick” smoothie bowl is using as little liquid as possible. If you add too much, you will end up with a drinkable smoothie instead of a bowl you can eat with a spoon.
- Turn your blender on the lowest setting and use a tamper to push the frozen fruit down into the blades. Gradually increase the speed. Continue blending and pushing the ingredients down until the mixture is smooth, glossy, and shows the “four-blade” swirl at the top. This should take about 60 to 90 seconds.
- Scoop the thick mixture into a chilled bowl. Use a spoon to smooth out the top. Immediately fold in half of your rainbow sprinkles and top the rest with the remaining sprinkles. Eat it immediately before it begins to melt!
- Cook Time: 5 minutes