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Frozen banana blended with cocoa powder turns into something that tastes closer to soft-serve chocolate ice cream than a health food, no dairy or added sugar required. Almond butter deepens the flavor and thickens the base just enough to hold up a full layer of toppings without collapsing into soup.
Per serving
420kcal
Calories
10g
Protein
Prep Time
10 min
Cook Time
0 min
Servings
1 people
Difficulty
easy
56g
Carbs
20g
Fat
10g
Fiber
26g
Sugar
Follow step-by-step with voice guidance.
Add the frozen banana, cocoa powder, almond butter, almond milk, and vanilla extract to a high-speed blender.
Blend on low speed first, scraping down the sides as needed, then increase to high speed and blend until thick and smooth, about 30-45 seconds - avoid over-blending, which can thin it out.
If the mixture is too thick for your blender to process, add almond milk only 1 tablespoon at a time until it moves but stays thick.
Pour the blended base into a bowl immediately.
Arrange the sliced banana, granola, cacao nibs, and sliced almonds over the top in sections.
Serve immediately with a spoon while the base is still cold and thick.
Freeze the Banana in Advance: Slicing and freezing banana at least a few hours ahead (or keeping a stash in the freezer) is what gives this bowl its thick, ice-cream-like texture - fresh banana alone won't achieve it. Blend in Short Bursts: Over-blending warms the mixture and can turn it runny, so pulse and check frequently rather than running the blender continuously. Prep Toppings First: Since the base softens quickly at room temperature, have all your toppings sliced and ready before you start blending.
This is almost always from too much liquid or not enough frozen fruit - use fully frozen banana and add almond milk only in small amounts, blending in short bursts to keep it thick.
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