Warm* Banana Bread Smoothie Bowl
Active Time: 10 minutes
Makes 2 servings
Nutrition Corner: Cinnamon
Cinnamon is an excellent source of antioxidants, contains anti-inflammatory properties, and can help balance blood sugar levels. There are two main types of cinnamon used today: Ceylon cinnamon and Cassia cinnamon. While Cassia cinnamon is more common, I opt for Ceylon cinnamon because it has been shown to contain more of cinnamon’s health promoting compounds.
- 1 ½ cups hot almond milk* (warm gently over the stove until simmering)
- 2 ripe bananas
- 6 tablespoons hemp seeds
- ¼ cup dry roasted walnuts
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Dash sea salt
- Toppings (per serving): 1 tablespoon crisped rice cereal (optional), 1 tablespoon coconut flakes, 1 teaspoon chia seeds
- Add all ingredients except toppings to a high-speed blender. If making a warm smoothie, remove the small top fitting of the lid and place a hand towel over the opening. Blend until smooth. Add more almond milk if needed to facilitate blending, however, try not to thin out this mixture too much. You want it to be a thick smoothie you can eat with a spoon. Pour mixture into 2 serving bowls and add toppings.
*If you prefer a cold or neutral smoothie bowl, do not heat your milk. Use a frozen banana, or an ice cube, if desired.