Smoothie Sundays: Strawberry and banana smoothie bowl

This week we highlight smoothie bowls, trending in smart cafés and health food restaurants everywhere, partly because of the healthy contents but also because they just look so pretty and appetizing.

These are great for those who want the taste-fix of a smoothie, without finding that breakfast is swallowed in 10 seconds flat. They’re made with your favourite ingredients but with much less liquid, so they’re thick enough to support an attractive display of healthy toppings, such as berries, nuts and seeds. Aim for the consistency of whipped, soft ice cream.

Both bananas and strawberries contain antioxidants and potassium, among a host of healthy vitamins and minerals. We’ve used frozen fruit in this recipe as the banana, in particular, will help with the thickness. Bananas will freeze perfectly well for smoothies – just remove the skin (it will blacken and be difficult to remove otherwise) and cut into slices before popping in the freezer.

Don’t make your smoothie bowl too far in advance – if they are made and topped too soon, the toppings may sink.




– 300g frozen strawberries
– One frozen banana
– Approx 300ml milk or Greek yogurt to desired thickness


Add to taste. Try fresh banana and strawberry, toasted flaked almonds and/or oats, chia seeds and edible flowers.


Place all fruit in a blender with about a third of the liquid.

Blend, adding more liquid gradually, until desired thickness is reached. Frozen fruit will make the smoothie thicker but if you have none, try putting some ice cubes in the blender as well.

Arrange your chosen toppings artfully, and don’t forget to photograph for Instagram!



Carrot, ginger & turmeric smoothie
Easy-to-make spinach & pineapple smoothie
Mango, kale & lemon detox smoothie


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