Peel, chop and freeze the bananas the night before.
The next day, add all the ingredients to a powerful blender and blend until smooth. Add more or less milk depending on the texture you’re looking for.
Serve immediately with your favorite toppings. I love to serve it with chopped blueberries, blackberries, and other kinds of berries, as well as shredded coconut and nuts. It also tastes amazing with some granola.
Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days.
Frozen bananas are the key to get creamier smoothies, but regular bananas will also do, especially if you’re not a big fan of cold smoothies.
You can add more or less plant milk depending on the thickness you’re looking for.
Feel free to incorporate other ingredients such as leafy greens, nuts, and seeds.
Although this smoothie bowl is already sweet, you could add some sweeteners. I sometimes use dates, but that’s optional.
If you add dates, I suggest you use Medjool dates. If you can’t find them use 4 Deglet Nour dates instead.
Water, coconut water, orange juice, or any other kind of liquid will work for this recipe. However, I prefer to add almond milk to get a creamier consistency, although it will also taste amazing with oat milk, soy milk, or cashew milk.
Nutritional info has been calculated without the Medjool dates and the toppings.