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Avocado Banana Smoothie Recipe

Avocado Banana Smoothie

Steven
This avocado banana smoothie is velvety, naturally sweet, and filling. The avocado creates an ultra-creamy texture without dairy, and paired with ripe banana, it makes a satisfying breakfast or snack that keeps you full for hours.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1
Calories 380 kcal

Equipment

  • High-speed blender - A powerful blender ensures the avocado blends completely smooth
  • Measuring cups and spoons
  • Sharp knife - For halving and pitting the avocado
  • Cutting board
  • Spoon or avocado scooper
  • Tall glasses - For serving
  • Reusable straws - (optional)

Ingredients
  

  • 1 ripe avocado - about 200g or 7 oz flesh, halved and pitted
  • 1 large frozen banana - about 120g or 4.2 oz, sliced
  • 1 cup milk of choice - 240ml, whole milk, almond milk, oat milk, or coconut milk
  • 1 tablespoon honey - or maple syrup, adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1/2 cup ice cubes - 120g, optional for a thicker or colder smoothie
  • pinch of salt - brings out the sweetness

Optional Add-ins

  • 1 tablespoon unsweetened cocoa powder - for chocolate version
  • 1 handful fresh spinach - for green smoothie version
  • 1/2 cup frozen mango - 75g, for tropical version
  • 1 scoop protein powder - vanilla flavor, for protein version
  • 1-2 tablespoons peanut butter - natural, for peanut butter version
  • 1/2 cup cold brew coffee - 120ml, for coffee version

For Garnish (optional)

  • banana slices - for garnish
  • avocado slices - for garnish
  • honey - for drizzling

Instructions
 

  • Slice the avocado lengthwise around the pit, twist apart, and scoop out the flesh.
  • Measure the frozen banana slices (about 120g or 4.2 oz).
  • Add the avocado flesh, frozen banana, milk, honey, vanilla extract, salt, and optional ice cubes to the blender.
  • Blend on low speed, gradually increasing to high, until completely smooth, about 45 to 60 seconds.
  • Taste and adjust sweetness or thickness with extra honey, milk, or ice cubes as desired.
  • Pour into tall glasses and serve immediately with optional garnishes like banana slices or a drizzle of honey.

Notes

  • Use a fully ripe avocado: The avocado should yield to gentle pressure and have dark, pebbly skin. An underripe avocado will taste bitter and starchy.
  • Freeze bananas in advance: Peel and slice bananas before freezing, then store them in a zip-lock bag or airtight container for up to 3 months.
  • Don't over-add liquid: Start with 1 cup (240ml) of milk and only add more if absolutely necessary to maintain a thick, creamy texture.
  • Blend on high speed: Always finish blending on the highest speed for at least 30 seconds to prevent tiny flecks of avocado.
  • Taste before serving: Banana sweetness varies with ripeness. A very ripe banana may make the smoothie sweet enough without any honey.
  • Use ice sparingly: The frozen banana does most of the chilling work; too many ice cubes dilute the flavor as they melt.
  • To prevent browning: Add a small squeeze of fresh lemon or lime juice (about 1 teaspoon) before blending to slow oxidation.
  • Make it vegan: Use plant-based milk and swap honey for maple syrup or agave nectar.
  • Storage: Store in an airtight container in the refrigerator for up to 24 hours. The smoothie may separate; stir or shake before drinking.
  • Freeze leftovers: Pour into ice cube trays and freeze. Blend cubes with a splash of fresh milk for a quick smoothie later.
Keyword avocado smoothie, banana smoothie, creamy smoothie, dairy-free smoothie, healthy breakfast