Strawberry Banana Smoothie Bowl
This strawberry banana smoothie bowl is thick enough to eat with a spoon, and it has 19 grams of protein from Greek yogurt instead of protein powder. 4 ingredients, 5 minutes, and no juice or added sugar. Add some granola, and you have a breakfast, snack, or dessert.
Ingredients
- 1 ½ cups frozen strawberries
- 1 large frozen banana, chopped
- ⅔ cup Greek yogurt, 0%, 2% or 5%
- ⅓ - ½ cup milk, almond, oat or cow's milk
Instructions
- Load the blender. Add the frozen strawberries, chopped frozen banana, Greek yogurt, and ⅓ cup of milk to a high-speed blender or food processor.
- Blend and scrape. Blend on high until smooth, stopping to scrape the sides down once or twice. The mixture is thick enough that it will pack against the walls.
- Check the texture. The smoothie should hold its shape when you lift the spatula out. If it is too thick to blend, add milk one tablespoon at a time. For a thicker bowl, add a few more chunks of frozen banana.
- Top and eat. Pour into a bowl and add granola and other toppings right before eating.
Notes
Fresh strawberries: Frozen gives you the thickest bowl. If you only have fresh, freeze them for 2 to 3 hours first. Wash and remove the stems before freezing, and they keep for up to 3 months.
Make it vegan: Swap the Greek yogurt for coconut or almond yogurt. Do not replace the yogurt with extra milk or the bowl comes out runny.
Freezing: Blend without toppings and freeze in a shallow airtight container for up to 3 months. Thaw in the fridge for 30 minutes and stir before eating.
Nutrition
Calories: 305kcal | Carbohydrates: 57g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 1130mg | Fiber: 8g | Sugar: 35g | Vitamin A: 272IU | Vitamin C: 139mg | Calcium: 288mg | Iron: 1mg
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