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Vegan Banana Peach Smoothie Bowl

One of the most common ingredients in my smoothies is bananas. I’ve discovered that almost any smoothie is smoother, thicker, and more flavorful with their added touch. Generally, I buy ripened bananas, cut them into roughly 1-inch pieces, place them in a freezer-safe container and freeze.

So, I don’t know about you, but when I’m craving a clean, crisp smoothie with a sweet touch, I immediately shoot for peaches. Sure, they can be a little too sugary for everyday consumption, but they’re a tasty treat here and there. Peach and banana create a smooth, quiet smoothie with a wonderfully cheery yellow hue. And, because peaches are naturally sweet, there’s no need to add any sweeteners to this yummy yellow treat!

Prep Time: 10-15 minutes

Serving Size: Roughly 1 1/2 to 2 cups

Serving: 1-2

Ingredients

1 cup frozen banana (roughly 1 whole banana)

1/2 cup frozen peaches

1/4 cup soy milk

1 scoop of your favorite protein powder (I use a soy/plant-based powder)

1 tsp turmeric

Directions

Alright, listen. This is a pretty easy process. But, I’ll spell it out for you anyway.

Place frozen fruit in blender or food processor. Pour roughly 1/4 cup soy milk over fruit (can substitute coconut or almond milk). Include one scoop of your favorite protein powder. Oh, and don’t forget to add a tsp of Tumeric. This magical ingredient will not only enhance that cheery yellow color, but is also a healthy addition in itself, proven to curb heart disease, inflammation, and even ease depression.

Once you’ve placed your ingredients in the machine, blend together until smooth. If necessary, stop blender/processor to remove air pockets or to ensure all ingredients are blended. Remember, you can add more milk if necessary to achieve optimal consistency.

Okay, since your ideal consistency is now achieved (you should see little to no bumps/seeds), it’s time to scoop the smoothie into a bowl. Your smoothie should have a similar consistency to sorbet or frozen yogurt. Because, if it’s too runny, it’s not going to sit nicely in your bowl and might as well be in a glass. Now, it’s time to add your desired toppings. Pictured above: sliced banana and buckwheat oats.

Okay! Now, you’re done! This recipe makes roughly 1-2 servings depending on how hungry you’re feeling. Besides, you can easily save leftovers by placing them in a freezer-safe container and freezing for future tastiness. Leftovers can be served at room temperature or frozen for a little “ice-cream” smoothie treat.

Enjoy!

Nutrition facts

Per Serving

Calories: 291

Protein: 28.5g

Sugar: 30g

Total Fat: 2.5g

Carbohydrates: 40.6g

Fiber: 24%

Potassium: 295mg

Sodium: 282mg

Iron: 6mg

Calcium: 79mg

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

Comments

  • seebabsrun
    2 weeks ago

    Two major high FODMAPS in this, ripe banana and peaches, would send my gut into a tizzy.

  • JudyM
    2 weeks ago

    Mine is onions and garlic

  • Kelly Dabel, RD moderator
    2 weeks ago

    Thanks for commenting seebabsrun. Hope you can find some other recipes on our site that will work for you. Do you have a favorite smoothie recipe that you love? We’d love to hear from you. Best, Kelly, Irritablebowelsyndrome.net Team member

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