THIS COTTON CANDY SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• healthy
• refreshing
• creamy
• thick
• colorful
• simple
• quick easy to make
• made with 5 ingredients
• so delicious

WHAT YOU NEED TO MAKE A COTTON CANDY SMOOTHIE

You need the following ingredients to make this smoothie (the exact measurements are in the recipe card below):

• Bananas – Use frozen bananas for a thicker texture.
• Coconut cream – makes the smoothie super creamy. You can also use plant-based yogurt.
• Tahini – or use any nut butter of your choice.
• Frozen raspberries – for pink color.
• Blue spirulina powder – for baby blue color.

Equipment you need:

• High-speed blender or food processor – Use a blender tamper accelerator to push down the frozen bananas while blending.
• Bowl
• Small whisk

GARNISH IDEAS

• fresh berries
• granola
• nut butter
• chia seeds
• hemp seeds
• shredded coconut
• chocolate chunks
• cocoa nibs

HOW TO MAKE COTTON CANDY SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.

2. Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.

3. Blend the rest of the smoothie with frozen raspberries.

4. Transfer to a bowl or jar and swirl together. Add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make the smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Salted Caramel Mocha Smoothie
• Chocolate Protein Smoothie Bowl
• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Pastel Rainbow Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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COTTON CANDY SMOOTHIE

This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

Course Breakfast, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 1 -2 servings

Calories 485kcal

Author Plantiful Bakery

Ingredients

• 3 small frozen bananas, sliced = about 290g
• ⅓ cup (60g) coconut cream or vegan yogurt
• 1 tbsp tahini or any nut butter – optional
• ¼ cup (30g) frozen raspberries
• ⅛ tsp blue spirulina powder

Instructions

• To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.
• Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.
• Blend the rest of the smoothie with frozen raspberries.
• Transfer to a bowl or jar and swirl together.
• Add your favorite toppings and enjoy!

Notes

Storing:

You can make the smoothie the night before and store it in the fridge so it's ready to go in the morning. It is best to enjoy it immediately, but it will last in the fridge for 1-2 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 485kcal

Nutrition Facts

Serving: 1 / Calories: 485kcal / Total Fat: 21,3g / Saturated Fat: 13,5g / Cholesterol: 0mg / Total Carbohydrate: 74,2g / Fiber: 10,2g / Sugar: 38,7g / Protein: 6,1g / Sodium: 45mg / Iron: 2,4mg

Příspěvek COTTON CANDY SMOOTHIE se objevil jako první na Plantiful Bakery.

THIS BANANA BREAD NUT BUTTER IS

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• naturally sweetened
• quick and easy to make

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
• Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
• Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
• Sea salt – balances the sweetness.
• Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
• Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Glass jar with lid – for storing

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Raspberry Nut Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Chocolate Chunk Banana Bread
• Banana Bread Waffles
• Peanut Butter Protein Bars

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Course Basics, Nut Butter

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 cup (approx.)

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 100 g dry roasted peanuts, unsalted
• 80 g raw pecans
• 80 g raw almonds
• 20 g freeze-dried bananas
• ½ tsp ground cinnamon
• pinch sea salt
• 1 tbsp maple syrup (optional)
• 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
• To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
• To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
• Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 88kcal

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

Příspěvek BANANA BREAD NUT BUTTER se objevil jako první na Plantiful Bakery.

THESE BANANA BREAD WAFFLES ARE

• vegan
• dairy-free
• egg-free
• golden brown and crispy on the outside
• soft on the inside
• full of sweet banana flavor
• naturally sweetened
• quick and easy to make
• packed with crunchy chunks of walnuts
• a perfect breakfast for banana bread lovers

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

You need the following ingredients to make these vegan banana bread waffles (the exact measurements are in the recipe card below):

• All-purpose flour – For a healthier version, you can use spelt or whole-wheat flour.
• Baking powder – helps to raise the batter.
• Sea salt – balances the sweetness.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Bananas – Make sure the bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (overripe as well). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana waffles. Use organic maple syrup.
• Sunflower oil – or use canola oil or olive oil.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can substitute it for lemon juice.
• Walnuts – Chopped the walnuts into small chunks, or you can also use a walnut meal. Use good-quality walnuts. You can also use chocolate chips instead.

Equipment you need:

• Medium-size bowl
• Whisk
• Large bowl
• Fork or potato masher
• Silicon spatula
• Waffle iron (non-stick)

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these banana bread waffles is super easy and comes with 3 following steps:

1. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

2. Step: Make the waffle batter

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Don’t overmix the batter. Finally, fold in chopped walnuts.

3. Step: Cook the waffles and serve

Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day.

CAN I MAKE THE WAFFLES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER WAFFLES?

Yes! First, make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. Then reheat them in a microwave or oven for a few minutes.

CAN I FREEZE BANANA BREAD WAFFLES?

For sure! You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Pancakes
• Cinnamon French Toasts
• Chocolate Chunk Banana Bread
• Lemon Blueberry Muffins
• Chocolate Chips Muffins
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN BANANA BREAD WAFFLES

These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 waffles

Calories 326kcal

Author Plantiful Bakery

Ingredients

Banana Bread Waffles:

• 140 g all-purpose flour*
• 2 tbsp baking powder
• pinch of sea salt
• ¼ tsp ground cinnamon (optional)
• 200 g ripe bananas (=2 small bananas)
• 2 tbsp maple syrup
• 2 tbsp sunflower oil or canola oil
• 5 tbsp unsweetened almond milk or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 40 g walnuts, chopped ** (=about ¼ cup)
• Baking spray (if you don’t have non-stick waffle iron)

Toppings (optional):

• banana sliced
• chopped walnuts
• maple syrup

Instructions

• To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Finally, fold in chopped walnuts.
• Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Notes

* All-purpose flour: You can use spelt or whole-wheat flour for a healthier version.

** Walnuts: You can use any nuts or chocolate chips instead.

Storing:

You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 326kcal

Nutrition Facts

Serving: 1 waffle* / Calories: 326kcal / Total Fat: 14,1g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 46,2g / Fiber: 3,1g / Sugar: 12,4g / Protein: 5,8g / Sodium: 49mg / Potassium: 284mg / Iron: 2,1mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN BANANA BREAD WAFFLES se objevil jako první na Plantiful Bakery.

THIS SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• flavorful
• rich
• refreshing
• healthy
• so delicious
• simple
• easy to make
• perfect quick breakfast or snack

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

You need the following ingredients to make this salted caramel smoothie (the exact measurements are in the recipe card below):

• Bananas – for better texture, use frozen bananas.
• Cold coffee – use cold brew or coffee cooled in the fridge.
• Almond milk – or use any plant-based milk, such as oat, soy, or cashew milk.
• Dates – gives the smoothie caramel flavor. If your dates are too hard, soak them in hot water for about 10 minutes, and then drain. Add more dates if you want a sweeter smoothie.
• Peanut butter – makes the smoothie super creamy. Use good-quality smooth natural peanut butter.
• Cocoa powder
• Ground coffee – adds more coffee flavor. You can also use instant espresso powder. If you don’t like strong coffee flavor, skip this ingredient.
• Sea salt – for delicious, salted caramel flavor. Also, it brings out the sweetness.
• Optional: caramel sauce – smooth peanut butter + maple syrup + sea salt

Equipment you need:

• High-speed blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It will be also easier to blend dates and frozen bananas.

SMOOTHIE ADD-INS

• flax seeds
• hemp seeds
• chia seed
• cocoa nibs
• oats
• spinach
• protein powder
• maca powder

GARNISH IDEAS

• cocoa powder
• ground coffee
• chia seeds
• hemp seeds
• shredded coconut
• chocolate shavings
• coconut whipped cream

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee. If you like a sweeter smoothie, add more dates.
2. For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
3. Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make this smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Protein Smoothie Bowl
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• No-Bake Salted Caramel Cookie Dough Bars
• Coffee Bliss Balls
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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SALTED CARAMEL MOCHA SMOOTHIE

This Salted Caramel Mocha Smoothie is rich, flavorful, refreshing, and super delicious. It is made from frozen bananas, peanut butter, dates, almond milk, coffee, and sea salt. Perfect quick and easy healthy breakfast or snack. Vegan, gluten-free, dairy-free.

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 150 g frozen bananas (=1 extra-large banana or 1 ½ small banana)
• ½ cup (120 ml) cold coffee
• 1/3 cup (80 ml) almond milk (or any plant-based milk)
• 4-5 soft dates*
• 2-3 tbsp smooth peanut butter natural
• 1 tsp cocoa powder
• ¼ tsp ground coffee (optional – for more intense coffee flavor)
• ¼ tsp sea salt

Caramel Sauce (optional):

• 1 tbsp smooth peanut butter natural
• 1-2 tbsp maple syrup
• pinch of sea salt (optional)

Instructions

• Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee.
• For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
• Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

Notes

* Dates: If your dates are too hard, soak them in hot water for about 10 minutes, and then drain.

Storage:

You can store the smoothie in the fridge for 1-2 days. It may thicken a bit.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 416kcal

Nutrition Facts

Serving: 1 smoothie / Calories: 416kcal / Total Fat: 17,6g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 63,7g / Fiber: 9,8g / Sugar: 37,9g / Protein: 10,8g / Sodium: 634mg / Potassium: 954mg / Iron: 1,4mg

* Nutrition facts are calculated without caramel sauce.

Příspěvek SALTED CARAMEL MOCHA SMOOTHIE se objevil jako první na Plantiful Bakery.

CHOCOLATE SMOOTHIE BOWL WITH PROTEIN POWDER:

You will need 6 ingredients and 5 minutes to make this delicious chocolate protein smoothie bowl that tastes like chocolate cake batter! Yes, it is that good.

Smoothie bowls are a great way to start the day, especially because they can be a source of fiber, omega 3, protein, iron, and more (like this one). They are also refreshing, and this chocolate protein smoothie bowl will surely make you full until the next meal.

I always choose smoothie bowl over runny smoothie – the thick, creamy consistency and the fact that you can add anything you desire on the top is a win for me! And they look so pretty! But of course, if you prefer runny smoothies, you can always add more liquid and enjoy it that way.

Over all the smoothies I’ve tried, this one is my favorite. I’ve been making it probably since I became vegan (and tweaking it to this perfection along the way). I usually make it multiple times a week, and I am always excited to have a bowl for breakfast or lunch when I am busy. I can’t get enough!

THIS CHOCOLATE PROTEIN SMOOTHIE BOWL IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• naturally sweetened
• thick
• smooth
• creamy
• rich
• healthy
• nourishing
• done in a few minutes
• delicious
• perfect breakfast recipe

WHAT YOU NEED TO MAKE THE BEST CHOCOLATE PROTEIN SMOOTHIE BOWL:

You need the following ingredients to make this Vegan Chocolate Protein Smoothie Bowl:

• Frozen bananas – I like to use a combination of both frozen and fresh bananas because it creates perfect consistency. However, for more simplicity, the recipe calls for frozen bananas.
• Unsweetened almond milk – Almond milk add a nice nutty flavor but use any plant milk you have. I sometimes use only cold water, and it works just fine.
• Ground flaxseed or flaxseed meal – These are amazing in smoothies or oatmeal. It thickens up the smoothie even more because it absorbs the liquids, and they are a source of omega-3 fatty acids and fiber. You can substitute for chia seeds.
• Vegan protein powder – Due to bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. Using high-quality protein powder is always the best.
• Cocoa powder – This antioxidant superfood, rich in iron and magnesium, adds a rich chocolatey flavor to the smoothie. Use unsweetened cocoa powder for this recipe.
• Carob powder – Another superfood, but unlikely cocoa powder it is naturally sweeter. It adds extra flavor to the smoothie. And it has many health benefits. You can substitute for maca powder or more cocoa if you don’t have carob powder.
• Favorite toppings – Read my favorite smoothie bowl toppings below.

Equipment you need:

• Blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It is always better to use a high-speed blender when using frozen bananas, so they blend completely and smoothly. Food-processor should work as well.

OPTIONAL ADDITIONS:

This smoothie is great as it is, but there are some ingredients you can add to make it even better:

• Vegan yogurt – Yogurt adds extra creaminess.
• Natural peanut butter – Peanut butter makes everything better, am I right?
• Ground coffee – This will boost the chocolate flavor. I love to use ground coffee beans in any recipe, which includes chocolate such as brownies or chocolate cookies.
• Quick oats – Make the smoothie even thicker and filling.
• Baby spinach – Adding a handful of baby spinach to the chocolate smoothie is a great way to eat the greens. Plus, it won’t affect the taste or the color too much (due to the rich color and flavor of cocoa powder).

SMOOTHIE BOWL TOPPINGS

The thing about smoothie bowls is that you can add a bunch of toppings on top. Be creative and use what you have on hand.

These are my favorite smoothie bowl toppings:

• Granola – For crunch.
• Chia seeds – For more of those omega-3 fatty acids.
• Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
• Goji berries – I know many people don’t like them, but I love them.
• Cocoa nibs – It’s my new addiction.
• Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
• Peanut or almond butter – My must-have on smoothie bowls.
• Fresh fruit – strawberries, raspberries, blueberries, blackberries

HOW TO MAKE CHOCOLATE PROTEIN SMOOTHIE BOWL:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Chocolate Protein Smoothie Bowl is easy and comes with 3 simple steps:

1. Step: Freeze the bananas the day before

Slice your peel bananas and put them into a zip-lock plastic bag or covered container. Then place into the freezer. They should last up to 4 months.

Put your bananas into the freezer at least the night before making the smoothie, so they freeze entirely.

2. Step: Add the ingredients to the blender

To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseeds, vegan protein powder, unsweetened cocoa powder, and carob powder.

3. Step: Blend into a creamy smoothie

Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.

Transfer to a bowl (make sure to scrape it out all!).

Add your favorite toppings. I like to use granola, hemp seeds, chia seeds, cocoa nibs, and peanut butter.

Enjoy a bowl of delicious chocolate smoothie!

CAN I MAKE A SMOOTHIE BOWL THE NIGHT BEFORE AND STORE IT IN FRIDGE?

Yes! You can make the Chocolate Protein Smoothie the night before and store it in a fridge in a covered container (like a mason jar). It will stay fresh until the next day.

MORE BREAKFAST RECIPES:

• Tofu Scramble (Vegan Scrambled Eggs)
• The Best Chocolate Chip Banana Bread
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CHOCOLATE PROTEIN SMOOTHIE BOWL (VEGAN)

This Chocolate Protein Smoothie Bowl is thick, healthy, and packed with protein. It has a rich chocolatey flavor and creamy consistency. It is perfect as a quick breakfast or whenever you fancy something sweet.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 354kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 140 g (=approx. 1 large banana) frozen bananas
• 150 ml (=2/3 cup) unsweetened almond milk
• 6 g (=2 tsp) ground flaxseed
• 30 g (=approx. 2 tbsp) vegan protein powder*
• 15 g (=2 tbsp) unsweetened cocoa powder
• 10 g carob powder (optional)

Optional additions:

• 30 g (=2 tbsp) vegan yogurt
• 17 g (=3 tbsp) quick oats
• 10 g (=2 tsp) natural peanut butter
• 1/2 tsp ground coffee
• a handful baby spinach

Toppings Suggestions:

• granola
• chia seeds
• hemp seeds
• goji berries
• cocoa nibs
• shredded coconut or coconut flakes
• peanut butter or almond butter
• fresh fruit - strawberries, blueberries, blackberries, raspberries

Instructions

• To the high-speed blender, add sliced frozen bananas, unsweetened almond milk, ground flaxseed, vegan protein powder, unsweetened cocoa powder, and carob powder.
• Blend on low until it starts to combine. Scrape down the sides. Then blend again – now you can add more power – and blend until smooth and creamy. If the consistency is too thick, add a little bit of plant milk or water.
• Transfer to a bowl and your favorite toppings.

Notes

*Due to the bananas, the smoothie is sweet enough. Therefore, I would recommend using unsweetened protein powder. I like to use pea protein because it is neutral in flavor. 

**Calories are calculated without toppings and additions.

Nutrition Facts

Serving: 1 bowl / Calories: 354kcal / Total Fat: 6,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Sodium: 409mg / Total Carbohydrate: 52,2g / Fiber: 11,3g / Sugar: 22,3g / Protein: 29,8g / Vitamin D: 1mcg / Calcium: 290mg / Iron: 4mg / Potassium: 916mg

Nutrition

Calories: 354kcal

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Příspěvek CHOCOLATE PROTEIN SMOOTHIE BOWL (VEGAN) se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE CHUNK BANANA BREAD IS

• vegan
• egg-free
• dairy-free
• moist
• fluffy
• flavorful
• rich
• packed with banana flavor
• loaded with chocolate chunks and peanut butter
• naturally sweetened
• easy to make
• perfect as a snack, dessert, or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE CHUNK BANANA BREAD

You need the following ingredients to make this banana bread (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter. You can also use white spelt flour.
• Baking powder and baking soda – Leavening agents that help to raise the bread.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Sea salt – balances the sweetness.
• Bananas – Make sure your bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (which were overripe). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana bread.
• Peanut butter – use good-quality natural peanut butter for the best flavor.
• Sunflower oil – keeps the bread super moist. You can use any oil neutral in flavor.
• Apple cider vinegar – helps to activate baking soda. You can substitute for lemon juice.
• Dark chocolate – use a good-quality vegan dark chocolate bar and roughly chop it into chunks. You can also use chocolate chips. Reserve a few chunks to top the bread with.

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• Medium-size bowl – for dry ingredients
• Large bowl 
• Potato masher or fork
• Whisk
• Sifter
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHUNK BANANA BREAD

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Banana Bread is super easy and comes with 5 following steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mash the bananas and combine them with wet ingredients

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.

4. Step: Combine wet and dry ingredients

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.

5. Step: Bake in the oven

Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes because all ovens vary.

Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely. If it is still warm, it may be difficult to cut.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of banana bread. You can also use spelt flour.

WHAT CAN I USE INSTEAD OF CHOCOLATE CHUNKS?

• nuts such as walnuts or pecans (for even better taste, use roasted nuts)
• vegan white chocolate
• crushed cookies (such as Oreo, Biscoff Biscuits)
• fresh blueberries or raspberries
• dried cranberries or raisins

HOW TO STORE VEGAN BANANA BREAD?

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature. The airtight container will help to keep the moisture of the bread.

HOW LONG DOES HOMEMADE BANANA BREAD LAST?

The banana bread will last up to 4 days at room temperature.

CAN I FREEZE HOMEMADE BANANA BREAD?

Yes, you can freeze the banana bread for up to 3 months. Make sure it’s completely cooled and then put it (whole loaf or sliced) in an airtight container or ziplock freezer bag and place it into the freezer. Then just let thaw at room temperature or rewarm in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins
• Blueberry Muffins
• Pumpkin Bread
• Lemon Poppy Seed Loaf Cake
• Fluffy Chocolate Chip Pancakes
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN CHOCOLATE CHUNK BANANA BREAD

This Vegan Chocolate Chunk Banana Bread is moist, perfectly sweet, full of banana flavor, and super easy to make. It is loaded with dark chocolate chunks, peanut butter, and cinnamon. The best vegan banana bread recipe you need to have! Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 1 loaf (about 12 slices)

Calories 164kcal

Author Plantiful Bakery

Ingredients

• 160 g (5,6oz) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon (optional)
• pinch of sea salt
• 300 g overripe bananas (= about 3 small bananas)
• 3 tbsp (45ml/55g) maple syrup
• 3 tbsp (45g) natural peanut butter
• 2 tbsp (30ml/27g) sunflower oil (or canola oil)
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g (2,8oz) dark chocolate bar, chopped + extra for topping

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.
• Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake it in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes.
• Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Enjoy!

Notes

Storage

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 164kcal

Nutrition Facts

Serving: 1 slice / Calories: 164kcal / Total Fat: 6,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 23,4g / Fiber: 2,0g / Sugar: 8,5g / Protein: 3,0g / Sodium: 119mg / Iron: 1,2mg / Potassium: 177mg

Příspěvek VEGAN CHOCOLATE CHUNK BANANA BREAD se objevil jako první na Plantiful Bakery.