This tasty banana berry smoothie bowl is made with frozen bananas and strawberries, vanilla, a little maple syrup, and plant-milk or other liquid of choice. Top with berries, nuts, coconut, or granola for a customizable healthy frozen treat.
I’ve been on a vegan frozen treat kick lately! (See below.) And while my vegan ice creams are super yummy, I’ve also been feeling a little…um…overindulged lately too. If you are looking for a frozen treat with no fat and little sugar, this banana berry smoothie bowl might be for you too!
Table of contents
- For more tasty frozen vegan treats try:
- Pin now to save for later:
- Ingredients needed for a healthy banana berry smoothie bowl:
- How to make a banana berry smoothie bowl:
- Serving suggestions:
- And now for the recipe!
For more tasty frozen vegan treats try:
- Black Forrest Cake Smoothie
- The Creamiest Vegan Sweet Cream Ice Cream
- Almond Mocha Fudge Ice Cream
- Pumpkin Spice Ice Cream
- Easy Strawberry Banana Ice Cream – Vegan with Coconut Milk
- Watermelon Sorbet
- Easy Fresh Peach Sorbet
Pin now to save for later:
Ingredients needed for a healthy banana berry smoothie bowl:
The main ingredients:
- frozen bananas
- frozen strawberries
- coconut flakes
- sliced strawberries
The liquid options:
You’ll need a one-fourth cup liquid but you can break it up any way you want for more or less sweetener:
- maple syrup (or another liquid sweetener)
- plant milk of choice or sub in water
Equipment and optional toppings:
- You’ll need a high-speed blender or food processor
- For optional toppings/stir-ins:
- dried fruit
- chocolate chips
How to make a banana berry smoothie bowl:
Use the best fruit:
You’ll need sweet tasting berries and bananas that are just barely on the other side of ripe.
Start out by sourcing the best bananas (no bruises) and sweet strawberries. If your fruit doesn’t taste the best going into it, it is not going to be improved by freezing and processing.
Sometimes strawberries just aren’t as sweet. In that case, I use a little extra sweetener or cut the number of strawberries down to have a higher sweet banana to strawberry ratio.
Cut the bananas into small chunks. You can leave the strawberries whole unless they are really big. If they are super large, cut in half.
Freezing the fruit:
If you have room in your freezer, lay the fruit on a cookie sheet so that it isn’t touching, cover with plastic wrap and freeze. I personally do not have that much space in my freezer. So I put the cut fruit in a large baggie and after a couple of hours, take the bag out and shake around to break up.
Freeze for at least six hours or overnight.
Blending/processing the smoothie:
Your fruit will measure up to about the 5 cup level on your blender. Sometimes I use more strawberries and sometimes I use more bananas depending on the quality and quantity of fruit I have on hand. But the fruit should never measure much past the 5 cup level mark.
Before blending/processing the frozen fruit into a banana berry smoothie bowl, take the frozen fruit out of the freezer and let it sit for about 5 minutes. The fruit should not be so frozen that it is rock-hard. You should be able to stick your thumbnail into it with light force.
Put the frozen bananas and strawberries in the blender or food processor without any of the liquid.
Blend on low in starts and stops for a couple of minutes until most of the frozen fruit resembles tiny little pieces.
Then add in the vanilla and liquid sweetener of choice. I like to use one Tablespoon of maple syrup, you can also use agave or other sweetener. If you like it a little sweeter, use more. If you want to be super healthy and even forgo the liquid sweetener, you may do that as well. Remember, you will be using about 1/4 cup total sweetener/plant milk.
After adding the vanilla and maple syrup, start blending on high then gradually add in the plant milk. (Note: you can sub in water, but it will be a little less creamy.)
It should start getting nice and smooth; but as you can see, I needed to use the pushing tool to get it all to the bottom and well blended. You will blend on high for a couple of more minutes until creamy and smooth.
The frozen fruit concoction will be the consistency of a lovely soft-serve ice cream that you eat with a spoon!
Pour into two bowls – like these cute coconut bowls – and top with fresh fruit and coconut flakes. You can customize your banana berry smoothie bowl by adding in dried fruit, nuts, granola, chocolate chips, or marshmallows.
If you want to save it for later, you can always pour the smoothie into a freezer-safe container. It will keep in the freezer for at least a week. Just take in out and let it sit on the counter for 10-15 minutes to soften up.
Or, scoop out while still frozen and serve in a pretty ice cream dish with a little melted strawberry jam drizzled on top; and you’ve got a healthy frozen vegan treat!
And now for the recipe!
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Banana Berry Smoothie Bowl – a Healthy Vegan Frozen Treat
- high-speed blender or food processor
- 3 medium bananas
- 1 cup strawberrie
- ½ teaspoon vanilla
- 1 Tablespoon maple syrup
- 3 Tablespoons plant milk
- 1 Tablespoon coconut flaked
- optional blueberries, strawberries, nuts, granola, etc
- Cut bananas into uniform chunks. Cut tops off strawberries. You can leave whole unless very large. Cut large berries in half.
- Put fruit in the freezer for at least six hours or overnight. If possible, put the fruit on a cookie sheet so that it doesn't touch and freeze that way. If you do not have room in your freezer, then put in a large baggie but check after a couple of hours. Shake the bag and break up the frozen fruit chunks.
- Add the frozen fruit to the blender. It will measure up to the 5 cup mark. Blend on low speed for a couple of minutes or until the fruit is broken into tiny chunks.
- Add the vanilla and maple syrup. Turn blender onto high and gradually add the plant milk. Blend for a couple of more minutes or until smooth. You might need your pusher to get the fruit to the bottom and fully blend.
- Pour the smoothie into two bowls. Top with coconut and berries and other optional toppings of choce.