Smoothies can be a quick and easy breakfast if you’re on the move fast…..however, I quite like to eat my food rather than drink it so I’ve made a smoothie bowl that you can eat with a spoon.
You need to start this one a day ahead as freezing the bananas before you blend gives them an ice cream consistency and gives all the other crunchy, fruity ingredients a lovely base to sit on. You can top with any fruits and nuts you’ve got in the lying about. I’ve used strawberries and blueberries because they’re in season and full of antioxidants. I’ve made some homemade granola to pop on top (the recipe will be up online soon), chopped some almonds for omega 6 fatty acids and finished it all off with a sprinkle of coconut.
It’s fast and easy, the kids love it….and look how pretty it is!
- Prep Time : 5 minutes
- Yield : 2
Start this recipe the day before by chopping the bananas into chunks and popping them into a takeaway container with a lid to freeze them overnight. In the morning, take the bananas out of the freezer and allow to thaw for just 10 minutes, this will allow them to blend a little more easily. Pop the banana into a food processor along with the vanilla extract and blend until smooth and creamy….kind of like the consistency of soft serve ice cream.
Divide the banana "ice cream" between 2 bowls and top with the remaining ingredients to serve.