Strawberry Banana Espresso Smoothie Bowl
By Chloe MartinThis strawberry banana espresso smoothie bowl is an energizing way to kickstart your morning. Bursting with the sweetness of strawberries and bananas, balanced by a bold espresso finish, it’s an unexpected yet harmonious combination — creamy, fruity, and refreshingly delicious.
Ingredients
- 1 frozen ripe banana peeled and broken into chunks before freezing
- 1 cup frozen strawberries
- 1 serving (about ¼ cup or 30g) vegan vanilla protein powder (optional)
- 1-2 teaspoons instant espresso (depending on how strong you like it; see notes for substitutions)
- ½ cup cashew milk (I used homemade; more as needed)
Toppings
- sliced banana
- sliced strawberries
- granola (I used a chocolate coffee granola)
- almond butter
- cacao nibs
- whole or ground flaxseeds
Instructions
- Add all smoothie ingredients to a high-powered blender and blend until smooth. If your blender has a tamper, use it to push the ingredients toward the blades. Otherwise, stop to scrape down or stir as needed. Add extra milk, a splash at a time, if needed to help blend. The smoothie should be very thick and creamy.
- Transfer the smoothie to a bowl, add toppings, and serve immediately.
Notes
Instant espresso substitutions:
- If you have an espresso machine, use 1 shot (about 1 oz / 30 ml) of brewed and cooled espresso. You may want to reduce the milk slightly (about 6 tbsp) since the espresso adds extra liquid.
- 1–2 teaspoon of espresso powder or instant coffee also works. Or, replace all the milk with ½ cup brewed coffee.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!