Banana Cinnamon Coffee Smoothie with Coconut Flakes
A vegan smoothie blending banana, cinnamon, coffee, and coconut flakes into a creamy, energizing, beachy breakfast treat.
Ingredients
- 2 ripe bananas peeled and sliced
- 1 cup brewed coffee chilled
- 1 teaspoon ground cinnamon
- 2 tablespoons unsweetened coconut flakes
- 1 cup unsweetened almond milk or other plant milk
- 1 tablespoon maple syrup optional
- Ice cubes 5–6, optional for frosty vibes
Instructions
- Brew coffee and let it chill—no hot coffee in this vacation fantasy.
- Slice bananas, toss them into the blender.
- Add chilled coffee, almond milk, cinnamon, coconut flakes, and maple syrup.
- Drop in ice cubes for thickness.
- Blend on high until creamy and smooth.
- Pour into glasses, sprinkle extra coconut flakes on top, sip like you’re poolside.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 4g
Vitamins & Minerals (per serving)
- Potassium: 15%
- Magnesium: 8%
- Calcium: 10%
- Iron: 6%
- Vitamin C: 9%
Additional Notes/Tips
- Toast coconut flakes before blending for extra flavor depth.
- Freeze bananas overnight for creamier texture.
- Add cocoa powder for a mocha-coconut twist.
- Garnish with a cinnamon stick for fancy vibes.