Acai Banana Peanut Butter Bowl

Acai Banana Peanut Butter BowlIf I ever get bored with my plain Jane food and I need some inspiration, it’s simple: I just ask my teenage daughter, Ellie. With an over-abundance of time spent on social media, and now a car to get her places, she’s my go-to resource for new and fun food trends. So when I told her I needed some breakfast ideas for this article, she was on it.

Behold the Acai bowl! It’s pretty, it’s healthy, and it’s delicious! Ellie’s been begging to go to Luvabowl restaurant or Kale Me Crazy to try them.   So instead, we decided to see what all the fuss is about and whip some up ourselves.

Acai bowls are essentially thick smoothies (think ice cream texture), made with acai puree, other fruits, yogurt and topped with all sorts of yummy breakfast fixings like fresh fruit slices, granola, flaked coconut, chia seeds, and whatever else you can imagine. The acai berry is heralded as a “superfood,” rich in powerful antioxidants.   It comes in powder form and a frozen puree form, which is what we used. We had no problem finding the frozen puree at Sprouts Market. It takes a little practice getting the texture just right, but they are delicious experiments!

Here’s the recipe we tried. It’s packed with vitamins, antioxidants and a healthy dose of protein.   From a taste standpoint, it was like eating dessert for breakfast, minus the guilt!

Acai Banana Peanut Butter Bowl


  • 3.5 oz. package of frozen pure acai
  • ½ cup frozen berries (we used blueberries)
  • 1 ½ banana, sliced, divided 1 + ½
  • ¼ cup Greek yogurt (plain or vanilla)
  • Drizzle of agave nectar
  • 1-2 Tbsp peanut butter
  • ½ cup granola
  • 1-2 strawberries, sliced


  1. In a blender, mix together the acai berries, 1 banana, yogurt, agave nectar, and peanut butter until smooth and combined. Scoop half into a bowl.
  2. Layer with half of the granola.
  3. Top with rest of the acai mixture.
  4. Arrange remaining banana slices, granola, and strawberry slices on top.

Yield: 2 servings

Per serving (half recipe):  320 calories; 58 g carbohydrate; 9 g fat; 10 g protein; 71 mg sodium

Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.