Chunky Monkey Smoothie Bowls

I started making these bowls on mornings when I needed something quick but didn't want to settle for boring. The combination of frozen banana and cocoa powder creates this soft-serve texture that feels like dessert, but it's ready before my coffee finishes brewing. My blender works harder than I do on these days, and I'm perfectly fine with that. It's become my go-to when I want to feel put-together without actually being put-together.

The first time I topped one of these with cacao nibs, my friend looked at me like I'd lost it. Then she tried a bite and immediately asked for the recipe. Now she sends me photos of her versions every weekend, each one with different toppings but always that same thick, spoonable base. It's funny how a ten-minute breakfast can become a little tradition between people.

Ingredients

• Frozen bananas: These are the backbone of the creamy texture, so make sure they're fully frozen and sliced beforehand to help your blender out.
• Peanut butter powder or peanut butter: The powder keeps it thick and scoopable, while regular peanut butter adds richness but can thin things out a bit.
• Vanilla extract: Just a teaspoon rounds out the flavor and makes the chocolate taste deeper and less one-note.
• Cocoa powder: Use unsweetened cocoa for that classic Chunky Monkey vibe without adding extra sugar you don't need.
• Coconut water: A small amount is all you need to get the blender moving, and it keeps the base thick instead of soupy.
• Fresh banana slices: These add a pop of natural sweetness and a soft contrast to the crunchy toppings.
• Maple cinnamon granola: Look for a sturdy granola that won't get soggy immediately, and check the label if you need it gluten-free.
• Cacao nibs: They bring a subtle bitterness and crunch that balances the sweetness beautifully.
• Hemp seeds: A tiny nutritional boost that you won't even taste but will feel good about adding.
• Mini chocolate chips: Totally optional, but they make the bowl feel a little more like a treat on days when you need that.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Blend the base:

Add the frozen bananas, peanut butter powder, vanilla, cocoa powder, and coconut water to your blender or food processor. Start on low and work your way up, using the tamper to push everything toward the blades until it's smooth and thick like soft-serve.

Divide and top:

Scoop the mixture into two bowls, then arrange the banana slices, granola, cacao nibs, hemp seeds, and chocolate chips on top in whatever pattern makes you happy. Serve right away before it melts.

Save

There's something satisfying about eating breakfast with a spoon instead of drinking it through a straw. It forces you to slow down just a little, and the toppings make every bite different. I've started keeping a bag of sliced bananas in the freezer at all times because this bowl has become my answer to almost every morning question.

Making It Your Own

If you can't do peanut butter, swap in almond butter, cashew butter, or even sunflower seed butter for a nut-free version. I've also added a scoop of vanilla protein powder when I know I'll be out the door for hours, and it blends in without changing the flavor much. Some mornings I skip the chocolate chips and add fresh berries instead, which makes it feel a little lighter but just as satisfying.

Texture Tips

The key to a thick smoothie bowl is patience and a good blender. If yours is struggling, stop and scrape down the sides, then keep going in short bursts. A food processor actually works great for this because you have more control over the texture. If it's too thick to blend at all, add coconut water one teaspoon at a time until things start moving, but resist the urge to dump in a bunch of liquid all at once.

Topping Ideas

I like to arrange my toppings in little sections so every spoonful has a mix of textures. Granola and cacao nibs are my non-negotiables, but I'll switch up the rest depending on what's around.

• Try sliced strawberries or blueberries if you want something fruity and bright.
• A drizzle of almond butter or melted dark chocolate makes it feel more decadent without much effort.
• Coconut flakes or chopped walnuts add another layer of crunch that works really well with the chocolate.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Save

This bowl has saved me on rushed mornings and slow weekends alike, and it never feels like I'm compromising on flavor or satisfaction. Make it once, and I bet it'll end up in your regular rotation too.

Recipe FAQ

→ Can I make these bowls ahead of time?

For best texture and freshness, blend and serve immediately. The smoothie base will separate and become icy if stored. However, you can prep toppings in advance and keep them in separate containers for quick assembly.

→ What's the difference between peanut butter powder and regular peanut butter?

Peanut butter powder is made by pressing out most of the oils, resulting in a concentrated peanut flavor with fewer calories and fat. Use 1/4 cup powder or substitute with 2 tablespoons regular peanut butter for a creamier, richer texture.

→ How do I get the right thickness?

Use fully frozen bananas and start with minimal liquid. Add coconut water one tablespoon at a time while blending until you reach a thick, soft-serve consistency that holds its shape when scooped into bowls.

→ Can I make this nut-free?

Absolutely. Replace peanut butter with sunflower seed butter and choose certified nut-free granola. The flavor profile shifts slightly but remains deliciously creamy and satisfying.

→ What other toppings work well?

Try shredded coconut, chopped walnuts or pecans, chia seeds, fresh berries, sliced almonds, or a drizzle of almond butter. The possibilities are endless for customizing your bowl.