| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 8.5g | 2g | 68g |
| sugars | fibre | protein | salt |
| 42g | 7.5g | 9g | 0.4g |
Just one look and you’ll be smitten. The Guyabano and Banana Smoothie Bowl is a personal favorite and a staple in my meal rotation. Bursting with tropical flavors, this delightful dish is my go-to on balmy Charleston mornings when I yearn for a light yet satisfying start to my day. It’s a sumptuous blend of creamy bananas, exotic guyabano (also known as soursop), and a handful of other ingredients that all come together to create a dish that’s not just refreshing but also packed with nutritional goodness. And don’t you worry, this recipe still carries a little bit of my Southern charm!
Nutritional Powerhouse
You might wonder why this recipe is so dear to me. Well, part of its allure is certainly in its health benefits. The Guyabano and Banana Smoothie Bowl is loaded with potassium and fiber from the bananas, and packed with abundant vitamin C and antioxidants from the soursop. Throw in the protein from Greek yogurt and almond milk, the healthy fats from sliced almonds, and you’ve got yourself a well-rounded meal.
Adding That Southern Touch
It might seem unusual for a Southern belle like me to be extolling a tropical recipe, but trust me, there’s always room for a bit of fusion in our Southern kitchens. Those familiar with Southern dewberry cobblers or banana puddings will find this smoothie bowl akin to a breakfast version of their dessert favorites. The creaminess of bananas blended with the unique sour-sweet soursop gives a mouthfeel similar to our beloved creamy puddings, and the added crunch from the granola and almond toppings lend a texture not too dissimilar from a good comforting cobbler.
The Guyabano and Banana Smoothie Bowl can be an unconventional, yet delicious partner to classic Southern breakfast items too. Imagine balancing a plate of savory biscuits and gravy or Georgia grits with a cup of this tropical smoothie bowl, an exotic contrast that just works.
So there you are, a recipe that has deeply delighted my Southern taste buds and something I urge you to try. Let’s bring a bit of tropics to your table with this Guyabano and Banana Smoothie Bowl, and let your mornings shine a bit brighter.
What You’ll Need
- 2 cups of guyabano (soursop) pulp, seeds removed
- 3 ripe bananas
- 1 1/2 cups of almond milk
- 1/2 cup of Greek yogurt
- 1/4 cup of honey
- 2 cups of ice cubes
- 1 cup of granola for topping
- 1/2 cup of mixed berries for topping
- 1/2 cup of sliced almonds for topping
- 2 tablespoons of chia seeds for topping
Method
Step One
Start by preparing your fruit. Remove the seeds from the guyabano pulp and peel your bananas.
Step Two
In a blender, combine the 2 cups of guyabano pulp and 3 ripe bananas. Blend until smooth.
Step Three
Next, add 1 1/2 cups of almond milk, 1/2 cup of Greek yogurt, and 1/4 cup of honey to the blender. Process again until everything is well combined.
Step Four
For a chilled smoothie bowl, add in 2 cups of ice cubes and blend until the mixture is thick and creamy.
Step Five
Pour the smoothie blend into bowls.
Step Six
Top each bowl with 1 cup of granola, 1/2 cup of mixed berries, 1/2 cup of sliced almonds, and 2 tablespoons of chia seeds.
Step Seven
Serve your Guyabano and Banana Smoothie Bowl immediately and enjoy this healthy and delicious treat.
