Banana Split Smoothie
from https://minimalistbaker.com/

This smoothie is such a simple concept but delivers big on flavor and decadence. It starts with frozen bananas blended with cacao powder and almond butter. Next comes a couple of dates for sweetness, almond milk, and vanilla extract. The result is a rich, chocolaty, banana-infused shake that’s insanely delicious.

This would make a perfectly suitable breakfast if you prefer sweeter smoothies, but I see it as more of a dessert! The coconut whip, shredded coconut, and cacao nibs send it over the top (highly recommended)!

SMOOTHIE
2 medium-large bananas, ripe, peeled, sliced and frozen
2 Tbsp (6 g) cacao powder (or cocoa powder)
1 Tbsp (16 g) salted almond butter (if unsalted, add pinch sea salt)
1/4 cup (60 ml) unsweetened almond milk (more depending on preferred thickness)
1/2 tsp vanilla extract
optional: 2 pitted dates (for extra sweetness)

TOPPINGS
1 just ripe banana, peeled and sliced lengthwise
Coconut whipped cream
Ripe cherries
1 Tbsp (3 g) shredded unsweetened coconut
1 Tbsp (4 g) cacao nibs

Add frozen banana, cacao powder, almond butter, and almond milk to a blender and blend on low until thick and creamy (see photo), scraping down sides as needed. You are looking for a soft serve consistency.

Add vanilla extract, dates (optional), and a bit more almond milk and blend once more until thick and creamy and well blended. Taste and adjust flavor as needed, adding more almond butter for nuttiness, vanilla extract for vanilla flavor, salt for flavor balance, or cacao powder for more intense chocolate flavor. Set blender in freezer or refrigerator while preparing serving glasses.

Cut a banana in half lengthwise and peel. Then slice in half lengthwise again (so you have four pieces). Slide banana wedges down into two serving glasses, and press with a spoon to “adhere” to the sides.
Add smoothie and top with desired toppings, such as coconut whipped cream, cherries, shredded coconut, and cacao nibs (I highly recommend all!).

Best when fresh but can be covered and frozen up to 2 days. Let thaw before enjoying.

2 servings