Chocolate "Peanut Butter" Protein Smoothie Bowl Recipe

I can’t force this Chocolate Avocado Smoothie Bowl on you, but if I could, I would make you eat every last bite and then beg you to tell me where you hid the bowl.

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I can’t force this smoothie bowl on you, but if I could, I would make you eat/drink every last bite…. I love starting with a frozen banana and a generous spoon of natural peanut butter, the combo somehow feels sinful and smart at the same time.

It reads like a Chocolate Banana Smoothie Bowl that got flirty with a Chocolate Almond Butter Smoothie, both sneaking into the same bowl. It’s thick enough to eat with a spoon, tastes like dessert but wakes you up, and yeah sometimes I eat it for dinner.

Try it once and you’ll understand why I hide the blender.

Ingredients

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Frozen banana: Adds creamy sweetness, boosts potassium and fiber, keeps bowl naturally sweet
Chocolate protein powder: Packed with about 20 to 30 g protein, helps muscle repair and satiety
Natural peanut butter: Provides heart healthy fats, plant protein, and that classic nutty flavor slightly salty
Unsweetened cocoa powder: Deep chocolate taste, rich in antioxidants, adds bitterness that balances sweetness
Plain Greek yogurt: Creamy tang, loads of protein and probiotics, makes texture thicker and richer
Rolled oats: Adds chew, slow carbs for steady energy and extra fiber to keep you full
Chia seeds: Tiny but mighty, full of fiber and omega 3s, they help thicken smoothie

Ingredient Quantities

1 large frozen banana

1 scoop chocolate protein powder about 30 g

2 tablespoons natural peanut butter creamy or chunky

1 tablespoon unsweetened cocoa powder or cacao powder

3/4 cup unsweetened almond milk or milk of choice

1/4 cup plain Greek yogurt or dairy free yogurt

2 tablespoons rolled oats

1 tablespoon chia seeds or ground flaxseed

1 teaspoon maple syrup or honey optional

Ice cubes optional

Toppings sliced banana granola chopped peanuts cacao nibs shredded coconut optional

How to Make this

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1. Break the large frozen banana into chunks and toss them in the blender so they blend easier, or let them sit a few minutes if your blender is weak.

2. Add 1 scoop (about 30 g) chocolate protein powder, 2 tablespoons natural peanut butter, and 1 tablespoon unsweetened cocoa or cacao powder to the blender.

3. Pour in 3/4 cup unsweetened almond milk (or milk of choice) and 1/4 cup plain Greek yogurt or dairy free yogurt, then add 2 tablespoons rolled oats and 1 tablespoon chia seeds or ground flaxseed.

4. Add 1 teaspoon maple syrup or honey if you want it sweeter, and a few ice cubes if you want an extra thick, cold bowl.

5. Blend on high, scraping down the sides and pulsing as needed until smooth and thick, like soft serve. don’t overdo it or you can make it too runny.

6. If the mixture is too stiff add a tablespoon of milk at a time, too thin add a few more frozen banana chunks or a bit more oats or ice to thicken.

7. Spoon the smoothie into a bowl, use the back of the spoon to swirl and make little peaks so the toppings sit pretty.

8. Top with sliced banana, granola, chopped peanuts, cacao nibs and shredded coconut as you like, and dig in right away for best texture.

Equipment Needed

1. Blender (best if it’s high-speed, but chopping the frozen banana into chunks helps a weak one)
2. Measuring cups and spoons (3/4 cup, 1/4 cup, tbsp and tsp)
3. Rubber or silicone spatula (to scrape the sides clean)
4. Large spoon (for swirling the bowl and serving)
5. Serving bowl (a wide one makes it easy to create peaks)
6. Cutting board and small knife (for slicing the banana and chopping peanuts)
7. Small bowls or ramekins (for holding toppings)
8. Ice cube tray or container (optional, if you plan to keep extra ice or freeze banana chunks)

FAQ

Can I use a fresh banana instead of frozen? Yes you can, but it will make the bowl much thinner. Add ice cubes or more oats and freeze for a bit to thicken it up.

What if I am dairy free? Use dairy free yogurt and almond or oat milk. Plant based protein powders work fine too, taste might change slightly.

My blender is weak, how do I make this work? Cut the banana into smaller pieces, add the liquids first, and use a tamper if you have one. Blend in short bursts and stir between bursts, or soak the oats first so they blend easier.

How can I make it sweeter without sugar? Use a riper frozen banana, a touch more maple syrup, or a little date paste. Taste as you go so it does not get too sweet.

How long will leftovers keep? Best eaten right away, but you can store in the fridge up to 24 hours. Texture will get thinner, stir before eating or freeze and reblend for a thick bowl again.

Can I swap peanut butter for something else? Yes almond butter, cashew butter or sunflower seed butter all work. Sunflower is great if you need nut free.

Chocolate “Peanut Butter” Protein Smoothie Bowl Recipe Substitutions and Variations

Frozen banana: swap with 1/2 cup frozen avocado for the same creamy texture, or 3/4 cup frozen mango if you want a sweeter, fruitier bowl. You might need a little extra sweetener with avocado.
Chocolate protein powder: use the same scoop of vanilla or unflavored protein plus 1 tablespoon unsweetened cocoa to get chocolate flavor, or skip powder and add 1/2 cup plain Greek yogurt plus 1 tablespoon peanut butter for extra protein.
Natural peanut butter: trade for almond butter or sunflower seed butter at a 1 to 1 ratio (great for nut allergies), or use powdered peanut butter rehydrated per package directions for a lighter option.
Unsweetened almond milk: substitute oat milk or soy milk cup for cup, or for a richer bowl use canned coconut milk thinned with water to your preferred consistency.

Pro Tips

1) Let the frozen banana sit 3 to 5 minutes so the blender doesnt have to fight a brick. If you have really weak blender, chop the banana into small chunks and put a splash of milk in first so the blades catch easier.

2) Pulse don’t just hold blend on high. Short bursts help keep the mixture thick, and you avoid warming it up so fast which makes it runny. Scrape the sides between pulses so everything mixes evenly.

3) If you want silkier texture, soak the oats or chia in a tablespoon of milk for 5 minutes before blending. Also a tiny pinch of salt makes the chocolate and peanut flavors pop way more than youd expect.

4) Add crunchy toppings right before serving and keep leftovers in the fridge without toppings. It will firm up and separate a bit, just stir or add a splash of milk and it comes back.

Chocolate "Peanut Butter" Protein Smoothie Bowl Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can’t force this Chocolate Avocado Smoothie Bowl on you, but if I could, I would make you eat every last bite and then beg you to tell me where you hid the bowl.

Servings

servings

Calories

638

kcal

Equipment: 1. Blender (best if it’s high-speed, but chopping the frozen banana into chunks helps a weak one)
2. Measuring cups and spoons (3/4 cup, 1/4 cup, tbsp and tsp)
3. Rubber or silicone spatula (to scrape the sides clean)
4. Large spoon (for swirling the bowl and serving)
5. Serving bowl (a wide one makes it easy to create peaks)
6. Cutting board and small knife (for slicing the banana and chopping peanuts)
7. Small bowls or ramekins (for holding toppings)
8. Ice cube tray or container (optional, if you plan to keep extra ice or freeze banana chunks)

Ingredients

1 large frozen banana
1 scoop chocolate protein powder about 30 g
2 tablespoons natural peanut butter creamy or chunky
1 tablespoon unsweetened cocoa powder or cacao powder
3/4 cup unsweetened almond milk or milk of choice
1/4 cup plain Greek yogurt or dairy free yogurt
2 tablespoons rolled oats
1 tablespoon chia seeds or ground flaxseed
1 teaspoon maple syrup or honey optional
Ice cubes optional
Toppings sliced banana granola chopped peanuts cacao nibs shredded coconut optional

Directions

Break the large frozen banana into chunks and toss them in the blender so they blend easier, or let them sit a few minutes if your blender is weak.
Add 1 scoop (about 30 g) chocolate protein powder, 2 tablespoons natural peanut butter, and 1 tablespoon unsweetened cocoa or cacao powder to the blender.
Pour in 3/4 cup unsweetened almond milk (or milk of choice) and 1/4 cup plain Greek yogurt or dairy free yogurt, then add 2 tablespoons rolled oats and 1 tablespoon chia seeds or ground flaxseed.
Add 1 teaspoon maple syrup or honey if you want it sweeter, and a few ice cubes if you want an extra thick, cold bowl.
Blend on high, scraping down the sides and pulsing as needed until smooth and thick, like soft serve. don't overdo it or you can make it too runny.
If the mixture is too stiff add a tablespoon of milk at a time, too thin add a few more frozen banana chunks or a bit more oats or ice to thicken.
Spoon the smoothie into a bowl, use the back of the spoon to swirl and make little peaks so the toppings sit pretty.
Top with sliced banana, granola, chopped peanuts, cacao nibs and shredded coconut as you like, and dig in right away for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.