"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Banana Bread Breakfast Bowl

By Meg Yonson

I Quit Sugar - Banana Bread Breakfast Bowl
Photo by: Ella Martin
  • 2 servings
  • Prep - 5 mins
    Cooking - 1 min
  • Total - 6 mins
I Quit Sugar - Banana Bread Breakfast Bowl
Photo by: Ella Martin

Everyone's favourite snack turned into a smoothie bowl – heck yes! This version has a whole lot less sugar than a slice of cafe-style banana bread. Plus, it satisfies that sweet craving as it's filled with healthy fats and proteins to help modulate blood sugar levels. Enjoy!  

Servings: 2
Preparation: 5 mins
Cooking: 1 min

Ingredients

  • 1 large banana, sliced and frozen.
  • 1/4 cup almond butter.
  • 1 tablespoon coconut oil.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon vanilla extract.
  • 1/4 cup rolled oats.
  • 1 1/2 cup full-fat milk.
  • 1/2 cup water.
  • 1 pinch sea salt.

Toppings

  • 1/4 cup pecans, roughly chopped.
  • 1/4 cup rolled oats.
  • 1/4 cup coconut flakes.

Directions

1. Place all ingredients into a high-speed blender and blitz on high until smooth. Pour smoothie between two bowls and top with pecans, oats and coconut flakes.


Note

Styling by Gemma Lush. 

Everyone's favourite snack turned into a smoothie bowl – heck yes! This version has a whole lot less sugar than a slice of cafe-style banana bread. Plus, it satisfies that sweet craving as it's filled with healthy fats and proteins to help modulate blood sugar levels. Enjoy!

Ingredients

  • 1 large banana, sliced and frozen.
  • 1/4 cup almond butter.
  • 1 tablespoon coconut oil.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon vanilla extract.
  • 1/4 cup rolled oats.
  • 1 1/2 cup full-fat milk.
  • 1/2 cup water.
  • 1 pinch sea salt.

Toppings

  • 1/4 cup pecans, roughly chopped.
  • 1/4 cup rolled oats.
  • 1/4 cup coconut flakes.

Directions

1. Place all ingredients into a high-speed blender and blitz on high until smooth. Pour smoothie between two bowls and top with pecans, oats and coconut flakes.

Note

Styling by Gemma Lush.