It seems like overnight the weather has turned from summer into the crisp, cool mornings of fall. And while I’ve been loving my frosty Acai Smoothie Bowls all summer, lately I’ve been craving something a little less chilly for the cold mornings. I also happened to be craving banana cream pie at the same time so… obviously we were due for another smoothie bowl right? I made the smoothie base for this bowl with room temperature ingredients. But I know I’ll be making it next summer with frozen bananas (for a frosty version) because we’re pretty hooked on this one! Just picture bananas blended together with coconut cream and vanilla to make the creamiest pudding of sorts. And it’s all topped off with Maple Cinnamon Granola.
Now let’s make this Banana Cream Pie Smoothie Bowl step by step!
The smoothie base comes together easily in the blender in just minutes. Then you’re free to add as many toppings as you’d please. I use a piece of a whole vanilla bean instead of just the seeds. But I would recommend using vanilla extract instead of vanilla bean if you don’t have a high powered blender to thoroughly pulverize the bean pod. If you do try this with frozen bananas, it will be much thicker. So you’ll need to use the tamper to keep the mixture moving. Update: I prefer to make this in the food processor when frozen now that I’ve tried a few times. For years now I’ve went through these fazes where every couple of months I invent a new granola that we’re crazy about. I make batch after batch, but then after awhile we move on to the next favorite flavor. But… something about this Maple Cinnamon Granola has really stood the test of time, I just keep making it and finding all sorts of ways to use it. So if you haven’t tried it yet, I sure hope you do because it’s been really invaluable for quick healthy meals around our house, and I think you’ll really love it! P.S. It can be really addicting, so now you can’t say I didn’t warn you!
For more smoothie bowl inspiration, you can check out these variations:
Acai Berry Bliss BowlsGreen Smoothie Breakfast BowlsCherry Berry Acai Bowls with Chocolate Granola
5 from 1 review 4 just ripe bananas, peeled 1 – 5.4 ounce can of unsweetened coconut cream (10 Tablespoons) 1/2 of a vanilla bean Toppings: 1 cup of granola, I use this Maple Cinnamon Granola 1 just ripe banana, peeled and thinly sliced sprinkle with your choice of: chia seeds, hemp hearts, and bee pollen (omit for vegan) If you don’t have a high powered blender, use 1 Tablespoon of vanilla extract instead of the vanilla bean. Pour the smoothie base into 4 bowls, and top with granola, sliced banana, and your choice of seeds. Serve immediately. You can also freeze the bananas for a ‘nice cream’ like smoothie bowl, but I would use vanilla extract in that case for easier blending. Also the food processor tends to work better for frozen bananas.
