This Strawberry Banana Smoothie Bowl is bright, creamy, and perfect for a fast breakfast or snack. I make it most weekends because it’s ready in about five minutes and holds up well when I prep frozen fruit ahead. If you like fruit-forward bowls, try this fruit protein smoothie bowl for a protein boost and inspiration.
Why Make This Recipe
- Deliciously balanced: sweet banana, tangy strawberry, and a creamy base that feels indulgent but light.
- Nutritious and filling: provides fiber, vitamin C, potassium, and can pack protein with yogurt or powder.
- Fast and convenient: blends in under a minute with frozen fruit—great for busy mornings.
- Versatile for diets: easy to adapt to vegan, paleo, or high-protein needs.
- Personal note: I love this recipe because frozen bananas give it an ice-cream-like texture without added sugar; pairing it with crunchy toppings keeps it satisfying. Check out ideas to upgrade the bowl with this collagen-powered bowl.
Recipe Overview
Prep time: 5 minutes.
Cook time: 0 minutes.
Total time: 5 minutes.
Servings: 1 generous bowl (or 2 small).
Difficulty: Easy.
Method: No-cook blending—pulse frozen fruit with a splash of liquid in a high-speed blender or food processor, then spoon into a bowl and add toppings.
My Experience Making This Recipe
I tested this bowl several times to get the right thickness: too much milk makes it drinkable, too little makes it hard to blend. I learned that starting with fully frozen banana chunks and short bursts on high speed gives the best creamy consistency.
How to Make Strawberry Banana Smoothie Bowl
Start with frozen fruit, a little liquid, and a creamy binder like yogurt or a scoop of protein powder. Pulse in a high-speed blender (Vitamix, Ninja, or equivalent) on high for 30–60 seconds, scraping down once, until dense and spoonable. Expect a texture between soft-serve and thick pudding—adjust with 1 tablespoon of liquid at a time to control thickness.
Pairing idea: serve alongside warm banana-based baked goods for contrast.
Ingredients (single-serving, tested):
- 1 cup frozen strawberries (about 150 g)
- 1 large frozen ripe banana, broken into chunks (about 100–120 g)
- 1/2 cup plain Greek yogurt or dairy-free yogurt (120 ml)
- 2–3 tbsp milk or plant milk (30–45 ml), start with 2 tbsp
- 1 tsp honey or maple syrup (optional)
- 1 tbsp chia or flaxseed (optional, for texture and fiber)
Blending steps:
- Add frozen banana and strawberries to the blender first.
- Spoon in yogurt and add 2 tbsp milk.
- Blend on high, stopping to scrape the sides once; add more liquid 1 tbsp at a time if needed.
- Spoon into a bowl and top as desired.
Expert Tips for Success
- Use fully frozen banana chunks for creaminess; I freeze ripe bananas peeled and chopped on a tray for at least 2 hours (ideally overnight at 0°F / -18°C).
- Start with minimal liquid: 2 tablespoons usually give a spoonable bowl; add more only if the blender struggles.
- Warm up a stubborn blender by pulsing, then letting the motor rest 10 seconds—don’t run continuously to avoid overheating.
- For an ultra-smooth texture, use a tamper or a high-power blender; with a low-power blender, let fruit thaw 3–5 minutes then blend in short bursts. Check out crunchy topping ideas like banana and peanut butter chew sticks for texture contrasts.
How to Serve Strawberry Banana Smoothie Bowl
- Top with sliced fresh banana, halved strawberries, toasted granola, and a scattering of chia seeds for contrast.
- Add a drizzle of nut butter or a spoonful of coconut yogurt for richness and visual appeal.
- Serve as a quick breakfast or a post-workout snack—pair with whole-grain toast or a small egg for added protein.
- For a brunch spread, lay out toppings in small bowls so guests can customize their own bowls.
Storage and Reheating Guide
Store leftovers in an airtight container in the fridge for up to 24 hours; the texture will loosen as ice crystals melt. For longer storage, freeze leftover smoothie in an ice cube tray or freezer-safe container for up to 2 months at 0°F (-18°C). To refresh a thawed bowl, transfer to a blender, add 1–2 tbsp cold milk, and pulse until spoonable—do not microwave, as heat will break down the fresh fruit texture.
Recipe Variations
- Vegan / Dairy-free: swap Greek yogurt for unsweetened coconut or almond yogurt and use maple syrup instead of honey.
- High-protein: add 1 scoop (20–25 g) of vanilla protein powder and reduce yogurt to 1/4 cup to keep thickness.
- Green boost: stir in a handful of baby spinach (10–15 g) after initial blending and pulse twice; flavor stays strawberry-forward.
- Dessert style: blend in 1 tbsp cocoa powder and top with dark chocolate shavings—try alongside a slice of banana bread for brunch.
Nutritional Highlights
This bowl delivers vitamin C from strawberries, potassium from bananas, and fiber from the fruit and optional chia seeds. Swap to Greek yogurt to add 10–15 g of protein per serving; use dairy-free options for lactose intolerance. Allergen note: contains dairy if yogurt is used and may contain nuts if you add nut butter or nut-based granola.
Troubleshooting Common Issues
- Too runny: you added too much liquid—blend in a few frozen banana chunks or 1 tbsp of oats to thicken.
- Too thick to blend: remove half the contents, add 1 tbsp liquid, and pulse to combine, then reincorporate.
- Grainy texture: caused by thawed/refrozen fruit or low-power blenders; use fresher frozen fruit or pulse gently and scrape more often.
Frequently Asked Questions
Q1: Can I use fresh fruit instead of frozen?
A1: You can, but you’ll need to add ice or freeze the mixture briefly; fresh fruit yields a thinner texture and may require more liquid control to reach spoonable consistency.
Q2: How do I make this smoothie bowl nut-free for school lunches?
A2: Use seed-based toppings like pumpkin seeds, sunflower seed butter, and oat-based granola labeled nut-free to avoid cross-contact.
Q3: Will adding protein powder change the texture?
A3: Yes—protein powder can thicken or make the texture slightly chalky. Start with 1 small scoop and increase liquid by 1 tbsp if the blend thickens too much.
Q4: Can I make this ahead of time for meal prep?
A4: I recommend prepping frozen fruit portions in zip-top bags (pre-measured) for grab-and-blend mornings; fully blended bowls keep best for 24 hours in the fridge or freeze in portions for longer storage.
Conclusion
For a quick paleo/vegan take and more mix-and-match topping ideas, see this 5-Minute Strawberry Banana Smoothie Bowl | Bakerita which inspired some of my texture tweaks and dairy-free swaps. Print
Strawberry Banana Smoothie Bowl
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Diet: Vegan, Vegetarian
Description
This bright and creamy smoothie bowl is perfect for a quick breakfast or snack, featuring frozen strawberries and bananas for a delicious fruit-forward treat.
Ingredients
- 1 cup frozen strawberries (about 150 g)
- 1 large frozen ripe banana, broken into chunks (about 100–120 g)
- 1/2 cup plain Greek yogurt or dairy-free yogurt (120 ml)
- 2–3 tbsp milk or plant milk (30–45 ml)
- 1 tsp honey or maple syrup (optional)
- 1 tbsp chia or flaxseed (optional)
Instructions
- Add frozen banana and strawberries to the blender first.
- Spoon in yogurt and add 2 tbsp milk.
- Blend on high, stopping to scrape the sides once; add more liquid 1 tbsp at a time if needed.
- Spoon into a bowl and top as desired.
Notes
Use fully frozen banana chunks for optimal creaminess. Adjust liquid carefully to achieve desired thickness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 25g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg