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Halloween Ghost Smoothie Bowl Recipe
Ash Tyrrell

Halloween Ghost Smoothie Bowl Recipe

I made this Halloween Ghost Smoothie Bowl for the first time last October, and my kids literally gasped when I set it on the table. I love how something this cute takes almost zero cooking skill, just a blender and a spoon.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large ripe bananas frozen and sliced — this is what gives the bowl its naturally pale, ghost-white color and creamy texture
  • 1 cup plain or vanilla kefir or yogurt — adds tang protein, and helps everything blend into a thick, spoonable base
  • 1/2 cup milk of choice dairy, oat, or almond — loosens the blend just enough without making it runny, add slowly
  • 1 tablespoon honey or maple syrup — a touch of natural sweetness skip it if your bananas are already very ripe
  • 1/2 teaspoon pure vanilla extract — rounds out the flavor and makes the base taste like more than just banana
  • 1/2 cup plain Greek yogurt for piping ghosts — keep this thick and cold so the ghost shapes hold together on top
  • Mini chocolate chips — these become the ghost eyes so keep a small handful separate for decorating
  • Fresh blueberries or blackberries — for a "graveyard" garnish pro tip: pat them dry so they don't bleed into the white base

Method
 

  1. I always slice my bananas into coins and freeze them in a bag the night before. Frozen banana is the secret to that thick, soft-serve texture without watering everything down with ice. If you forget, even 2 hours in the freezer helps a lot.
  2. Add the frozen banana, kefir or yogurt, milk, honey, and vanilla to your blender. Blend on low first, then increase to high, stopping to scrape down the sides once or twice. You're aiming for a thick, pale, soft-serve consistency, not a thin drink.
  3. I like to tip the blender slightly to see if the mixture holds its shape rather than sliding around. If it's too thick to blend, add a splash more milk, one tablespoon at a time. If it looks thin, add another handful of frozen banana.
  4. Divide the smoothie base evenly between your two bowls using a rubber spatula. I smooth the top flat with the back of a spoon so my piped ghosts have an even surface to sit on and don't slide off to one side.
  5. Spoon the thick Greek yogurt into a small zip-top bag and snip a tiny corner off. Squeeze gently while lifting the bag upward to create a teardrop-shaped ghost, starting wide at the base and pulling up to a soft point at the top.
  6. Press two mini chocolate chips into each yogurt ghost for eyes, and add a small "o" shape mouth if you're feeling extra. Scatter blueberries or blackberries around the ghosts for a graveyard effect, then serve immediately while it's still cold.

Notes

  • I always use bananas that are heavily speckled with brown spots before freezing them, since they blend sweeter and creamier than firmer, greener ones.
  • I keep my yogurt extra cold and thick, because if it warms up even a little, my piped shapes start to slouch.
  • I never skip patting my berries dry with a paper towel first, since wet berries bleed purple streaks into my white base almost instantly.
  • I use a small offset spatula to smooth my base before piping, and it honestly makes my ghosts look so much cleaner and more defined.
  • I keep a spare frozen banana in my freezer at all times during October, because this recipe has become such a regular request in my house.