Super creamy this Banana Cream Pie Smoothie Bowl tastes like Banana Cream Pie! It tastes indulgent but couldn’t be healthier because it’s gluten free, dairy free, paleo, and vegan as well. It’s tasty enough to even double as dessert with the creamy coconut and perfect amount of vanilla. We love topping this with my Maple Cinnamon Granola, but you can also use any kind of granola you love.
It seems like overnight the weather has turned from summer into the crisp, cool mornings of fall. And while I’ve been loving my frosty Acai Smoothie Bowls all summer, lately I’ve been craving something a little less chilly for the cold mornings. I also happened to be craving banana cream pie at the same time so… obviously we were due for another smoothie bowl right?
I made the smoothie base for this bowl with room temperature ingredients. But I know I’ll be making it next summer with frozen bananas (for a frosty version) because we’re pretty hooked on this one! Just picture bananas blended together with coconut cream and vanilla to make the creamiest pudding of sorts. And it’s all topped off with Maple Cinnamon Granola.
Now let’s make this Banana Cream Pie Smoothie Bowl step by step!
The smoothie base comes together easily in the blender in just minutes. Then you’re free to add as many toppings as you’d please. I use a piece of a whole vanilla bean instead of just the seeds.
But I would recommend using vanilla extract instead of vanilla bean if you don’t have a high powered blender to thoroughly pulverize the bean pod.
If you do try this with frozen bananas, it will be much thicker. So you’ll need to use the tamper to keep the mixture moving. Update: I prefer to make this in the food processor when frozen now that I’ve tried a few times.
For years now I’ve went through these fazes where every couple of months I invent a new granola that we’re crazy about. I make batch after batch, but then after awhile we move on to the next favorite flavor.
But… something about this Maple Cinnamon Granola has really stood the test of time, I just keep making it and finding all sorts of ways to use it. So if you haven’t tried it yet, I sure hope you do because it’s been really invaluable for quick healthy meals around our house, and I think you’ll really love it!
P.S. It can be really addicting, so now you can’t say I didn’t warn you!
For more smoothie bowl inspiration, you can check out these variations:
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Banana Cream Pie Smoothie Bowl
- Total Time: 10 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Super creamy this Banana Cream Pie Smoothie Bowl tastes like Banana Cream Pie! It tastes indulgent but couldn’t be healthier because it’s gluten free, dairy free, paleo, and vegan as well. It’s tasty enough to even double as dessert with the creamy coconut and perfect amount of vanilla. We love topping this with my Maple Cinnamon Granola, but you can also use any kind of granola you love.
Ingredients
Smoothie Base:
4 just ripe bananas, peeled
1 – 5.4 ounce can of unsweetened coconut cream (10 Tablespoons)
1/2 of a vanilla bean
Toppings:
1 cup of granola, I use this Maple Cinnamon Granola
1 just ripe banana, peeled and thinly sliced
sprinkle with your choice of: chia seeds, hemp hearts, and bee pollen (omit for vegan)
Instructions
Place the ingredients for the smoothie base in a high powered blender. Blend until smooth starting on a low speed and working up to speeds 7-8 on a Vitamix.
If you don’t have a high powered blender, use 1 Tablespoon of vanilla extract instead of the vanilla bean.
Pour the smoothie base into 4 bowls, and top with granola, sliced banana, and your choice of seeds.
Serve immediately.
Notes
I like to use just ripe bananas for these smoothie bowls, yellow with just a few brown spots, otherwise the with over ripe bananas the flavor can be too overwhelming. It’s best to use bananas that have ripened to how you like to eat them plain, if they’re under or overripe to your taste, you won’t like the final result.
You can also freeze the bananas for a ‘nice cream’ like smoothie bowl, but I would use vanilla extract in that case for easier blending. Also the food processor tends to work better for frozen bananas.
- Prep Time: 10 mins
- Category: Breakfast
- Method: Blending
- Cuisine: American
My daughters loved that it wasn’t made with frozen bananas and therefore did not hurt their teeth.
I’m so glad they enjoyed it! I love a smoothie bowl that isn’t too cold as well!
Traditional banana pie is something to be avoided when I can, because you know, it just isn’t great for you. Bathing suit season or not! But this spin is an awesome twist and one my waist is thanking you for. And I love the vanilla bean pod in here, I will work on the high speed blender bit. But I find those pods are so useful in many recipes albeit a bit pricy. Cooler weather here?!? Not quite yet, still hitting the 80’s. It has been the hottest September in the history of where I live. Interesting.
I always try to get the most out of my vanilla beans by using the seeds in one recipe and then blending the whole leftover pod into a smoothie. I also buy them by the pound about once a year and vacuum seal them to keep them fresh, that saves quite a bit of money as well. I’ll be working on an actual banana cream pie soon with a healthier twist so you can enjoy your pie and not worry about it!