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This coffee smoothie bowl is a delicious and creamy smoothie bowl that is a great way to start the day!
Smoothie bowls always feel more filling and satisfying than a regular smoothie, so I love starting the day with one.
This one tastes incredible and is dairy-free and vegan.
Scroll to the recipe box below for quantities and instructions.
Here is a quick list of what you will need for this recipe:
- Coffee (frozen in to cubes)
- Frozen banana to make this smoothie bowl thick and creamy
- Oat milk to blend the smoothie bowl
- Cocoa powder for a bit of a chocolatey taste
- Maple syrup for some added sweetness
- Vanilla extract for some added flavor
- Peanut butter because peanut butter pairs prefectly with banana and coffee!
How to make
Making this coffee smoothie bowl is incredibly easy, but it does require some advance prepping.
You will need to start by making ½ cup of coffee and freezing it into ice cubes. This will take at least about 3 hours.
You will also need to freeze 1 ½ bananas. This will take many hours for the bananas to freeze completely through.
Once the coffee and banana is frozen, all you have to do is measure out the other ingredients and blend everything together.
You will need to use a high-powered blender with a tamper or a food processor to get this smoothie bowl blended.
- Freeze your bananas in pieces so they blend more easily. I always cut my bananas into fourths before placing them in the freezer. Just make sure you remember how many pieces make a whole banana so you can use the right amount of pieces once the banana is frozen. Cutting up your banana before freezing will allow it to blend way more easily, especially in a smoothie bowl with so little liquid.
- You MUST use either a high-powered blender or a food processor. If you don’t have either of these, you will not be able to blend this smoothie bowl. You will need to add a lot more liquid, at which point it won’t even be a smoothie bowl anymore.
- I use a Vitamix and even with that, I need to use the tamper to press everything down and get it blended.
- Add a bit more milk if you need to, but only add it in very small quantities and stop to scrape down the sides of you blender or food processor to help it blend.
- Using a different type of milk should work just fine, but I would avoid coconut milk because it tends to have an overpowering flavor. If you don’t have oat milk, I recommend using almond milk or cashew milk.
- Feel free to omit the peanut butter if you don’t like it or if you want to lower the calories of this smoothie bowl. You could also try substituting with almond butter.
Smoothie bowl toppings
This banana coffee smoothie bowl is great without any toppings, but here are some ideas if you want toppings:
- Chopped nuts (I love adding chopped peanuts)
- Shredded coconut
- Chocolate sauce (I just use melted vegan chocolate chips mixed with some oat milk)
- Chopped fruit of choice
- ½ cup of black coffee (frozen into cubes)
- 1 ½ frozen bananas
- ¼ cup oat milk
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon peanut butter
- Start by making ½ cup of coffee, then pour it into an ice cube tray. Set in the freezer until completely frozen. This should take about 3 hours.
- Freeze 1 ½ bananas as well if you don’t have them frozen already.
- Add all ingredients to a high-powered blender or a food processor and blend until smooth.
To make this a smoothie bowl that can be eaten with a spoon, it needs to be very thick. That’s why a super powerful blender or food processor is required. Without one of these appliances, you will need to add more liquid to the point that this recipe becomes a regular smoothie.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 350
Nutrition information is an estimate and will vary based on ingredient amounts and brands used.