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Banana Bread Smoothie Bowl

Serve as breakfast, snack, dessert, or even as a lunch alternative. This recipe featured as a guest post over on  Perfectly Paleo a UK based online source for paleo-friendly cupboard essentials.

Banana Bread Smoothie Bowl

Kids and grown ups alike will enjoy this smoothie bowl, full of vegetables to ensure a hefty dose of vitamins and a modest insulin impact. The secret ingredient to make it extra sweet and creamy is butternut squash, while maca powder gives a lovely butterscotch flavour - particularly delicious with cinnamon, banana and honey. I recommend adding a spoon of collagen for protein and amino acids but this is optional and will not affect the taste if omitted.

Top with fruits, nuts and seeds of your choice. Extra banana discs would work well with some homemade chocolate drizzle like the one used in my Anniversary Chocolate Mousse Tarts recipe if feeling ultra indulgent!

Banana Bread Smoothie Bowl
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 1 large bowl

1 cup (150g) cooked butternut squash flesh*
1 small or 3/4 medium ripe banana
3" piece (90g) courgette (zucchini), roughly chopped
1 tsp cinnamon powder
1 tsp manuka honey (or maple syrup), or to taste
1 tsp vanilla extract
1 tbsp maca powder (optional)
1 tbsp collagen (I use Great Lakes Gelatin GREEN can) (optional)
3/4 - 1 cup coconut milk

Toppings: any nuts, seeds, fruits of choice - I have used plum, greengage, coconut flakes, golden berries (physalis), edible flowers and bee pollen 

1. Blend all ingredients (except toppings), starting with 3/4 cup coconut milk, in a high powered blender until smooth.
2. Adjust thickness with extra coconut milk if needed and sweetness with extra honey if needed. Combine well.
3.  Transfer to serving bowl(s) and decorate with toppings of choice.

* Peel and cut into even size chunks then steam (avoid boiling as it absorbs too much water). Alternatively use cold plain roast squash flesh.