Caramelized Banana Peanut Butter Smoothie Bowl

Whenever I think of peanut butter and bananas together, I think of Elvis. The King was a fan of the combo and I can’t say that I blame him. What’s better than salty peanut butter with sweet bananas?

A: Salty peanut butter with caramelized bananas. O.M.G. I’m at a loss for words.

I love caramelized bananas and I make them every year for New Year’s. Bananas Foster is a tradition in my family so I’m familiar with the process. But I never thought to combine caramelized bananas with peanut butter until I saw someone else do it on Instagram.

Required toppings include sea salt dark chocolate, blueberries and almonds. I like the sea salt dark chocolate because it adds a little more salt to balance out the sweet, and the blueberries add some tart flavor. Almonds are good for crunch.

This bowl is more like a dessert, but that’s not really important. The important thing is that it’s delicious.

I’ve been studying Spanish and Italian on Duolingo lately so I have lots of random words from both languages floating around in my head. When I was rolling the bananas in sugar, I kept thinking “zucchero,” which is the Italian word for sugar. It also sounds like it could be the word for little banana slices rolled in sugar, but unfortunately I don’t make the rules.

On a semi-related note, I just discovered a Brazilian artist, Silva. His music makes you want to go lie on a beach somewhere. Here’s one of my favorite songs.

Caramelized Banana Peanut Butter Smoothie Bowl (from me, to you)


2 bananas, one sliced into 1/4 inch thick slices
1/4 cup brown sugar, or more for coating
2 tbsp peanut butter, plus 1 tsp for topping
1 cup almond milk
1/2 cup nonfat Greek yogurt
blueberries, chopped sea salt dark chocolate and sliced almonds for topping


Slice a banana into 1/4 inch thick slices and roll in brown sugar so both sides are evenly coated.

Spray a nonstick pan with cooking spray and heat it over medium high heat. Once the pan is hot, add the banana slices and cook on one side, flipping once so both sides are caramelized. Remove pan from heat and place the banana slices on a plate to cool.

In the meantime, make the smoothie. Combine half the caramelized banana slices, one whole banana, 2 tbsp peanut butter, 1 cup almond milk and 1/2 cup nonfat Greek yogurt in a blender. Blend on high until smooth. Pour into a bowl and top with blueberries, almonds, chopped sea salt dark chocolate, more caramelized banana and a dollop of peanut butter. Enjoy right away!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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