Strawberry Banana Smoothie
This Strawberry Banana Smoothie is the all-time classic blended drink that never gets old. Made with frozen strawberries, a ripe frozen banana, creamy Greek yogurt, milk, honey, and a touch of vanilla extract, it comes together in just 5 minutes and delivers a thick, naturally sweet, and incredibly satisfying drink that works for breakfast, a snack, or a post-workout refuel.
Equipment
- High-speed blender A powerful blender ensures smooth, lump-free results with frozen fruit
- Measuring cups
- Measuring spoons
- Tall smoothie glasses For serving
- Rubber spatula To scrape down the sides of the blender if needed
- Freezer-safe bag or container For freezing banana in advance
Ingredients
- 1 cup frozen strawberries about 150g; whole or pre-sliced
- 1 large ripe banana frozen and sliced into coins; about 120g peeled
- 3/4 cup milk 180ml; dairy or non-dairy (oat, almond, or whole milk all work well)
- 1/2 cup Greek yogurt 120g; full-fat or 2% recommended for best creaminess; plain
- 1 tablespoon honey 15ml; substitute maple syrup or agave for vegan version
- 1/2 teaspoon vanilla extract 2.5ml; pure vanilla extract preferred
Instructions
- Peel and slice the banana into 1-inch coins, spread on a parchment-lined plate, and freeze for at least 2 hours (or overnight). If using fresh strawberries, hull, halve, and freeze them the same way.
- Pour ¾ cup of milk into the blender first — this protects the motor and helps the blades move freely when blending frozen fruit.
- Spoon in the Greek yogurt, drizzle in the honey, and add the vanilla extract. If the honey is crystallized, microwave it for 10 seconds to loosen it before measuring.
- Add the frozen strawberries and frozen banana slices on top of the liquid ingredients — placing fruit on top (not at the bottom) makes blending smoother and faster.
- Secure the lid firmly, blend on low for 10–15 seconds to break up the frozen fruit, then switch to high and blend for 30–45 seconds until completely smooth and creamy. If the blender stalls, add 1–2 tablespoons more milk and continue blending.
- Taste the smoothie and add a little more honey if needed, then blend for a few more seconds. Pour into two tall glasses and serve immediately for the best thick, cold texture.
Notes
- Always use frozen fruit: Fresh fruit produces a thin, watery smoothie. Frozen fruit is what creates the thick, milkshake-like consistency without needing ice.
- Riper banana = sweeter smoothie: Use bananas with plenty of brown spots for maximum natural sweetness before freezing them.
- Add liquid first: Always pour the milk into the blender before the frozen fruit to protect the motor and ensure even blending.
- Too thick? Add milk 1 tablespoon at a time until you reach your desired consistency. Too thin? Add a few ice cubes or reduce the milk to ½ cup next time.
- Dairy-free version: Swap Greek yogurt for coconut yogurt and use oat milk or almond milk — it's just as creamy and delicious.
- Vegan option: Replace honey with maple syrup or agave nectar and use a plant-based yogurt and non-dairy milk.
- Make-ahead smoothie packs: Portion the frozen fruit into individual freezer bags and measure the yogurt into silicone molds to freeze. In the morning, dump the pack into the blender with milk and blend instantly.
- Storage: Leftovers can be stored in a sealed glass jar in the refrigerator for up to 24 hours. Shake or stir well before drinking as natural separation will occur.
- Boost the protein: Add one scoop of vanilla or strawberry protein powder before blending for a more filling post-workout smoothie.
- Green smoothie variation: Add a large handful of fresh spinach before blending — it won't change the flavor much but adds a significant nutritional boost.
Nutrition
Serving: 1ServingCalories: 230kcalCarbohydrates: 42gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 65mgPotassium: 520mgFiber: 4gSugar: 28gVitamin A: 4IUVitamin C: 95mgCalcium: 20mgIron: 6mg
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