Banana Protein Smoothie
This thick, creamy banana protein smoothie comes together in under 5 minutes using just a handful of ingredients. The secret is a frozen ripe banana that gives it a rich, milkshake-like texture without any ice.
Equipment
- High-powered blender - such as a Vitamix or Ninja
- Measuring cups and spoons
- Tall glass or mason jar - for serving
- Freezer-safe bag or container - for freezing banana slices
- Spatula or spoon - for scraping down the blender sides if needed
Ingredients
- 1 large ripe banana - about 120g or 4 oz, peeled, sliced, and frozen
- 1 cup unsweetened almond milk - 240ml, or milk of choice
- 1 scoop vanilla protein powder - about 30g or 1 oz
- 1 tablespoon natural almond butter - 16g, or peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup plain Greek yogurt - 120g, optional for extra creaminess and protein
- 1 tablespoon chia seeds - 10g, optional for added fiber and omega-3s
- ice cubes - small handful, only if using a fresh non-frozen banana
- 1 teaspoon raw honey - optional, for added sweetness
- 1 Medjool date - pitted, optional for added sweetness
- granola - optional, for garnish
- cinnamon - optional, for garnish
- banana slices - optional, for garnish
- almond butter - optional, for drizzling
Instructions
- Freeze your banana in advance by peeling a very ripe banana, slicing it into 1-inch rounds, laying them flat on a parchment-lined tray, and freezing for at least 2 hours or overnight.
- Measure and prepare all ingredients so they're ready to go before you start blending.
- Pour the milk into the blender first, then add the Greek yogurt if using, almond butter, vanilla extract, cinnamon, chia seeds if using, and protein powder. Top with the frozen banana slices.
- Secure the lid tightly and blend on low for 10-15 seconds, then gradually increase to high and blend for 30-45 seconds until completely smooth and creamy.
- Taste and adjust sweetness with honey or a date, or adjust consistency with a splash of milk if needed.
- Pour into a tall glass or mason jar and serve immediately with optional garnishes like cinnamon, banana slices, almond butter drizzle, or granola.
Notes
- Always use frozen banana: This is the single most important tip for a thick, creamy texture without adding ice.
- Use ripe, spotty bananas: The more brown spots on the peel, the sweeter and more flavorful your smoothie will be.
- Add liquid first: Pouring milk into the blender before the solids protects the blade and ensures smoother blending.
- Don't over-blend: Blending too long can warm up the smoothie and make it less thick. Blend until just smooth.
- Freeze bananas in bulk: Peel and slice a bunch of ripe bananas at once and keep them in the freezer so you always have some ready to go.
- Adjust protein powder carefully: Too much can make your smoothie gritty or chalky. Stick to one scoop per serving.
- Choose a clean-tasting protein powder: Whey, pea, and rice protein all work well. Avoid powders with artificial sweeteners.
- For a thicker smoothie: Add a few extra frozen banana slices or reduce the milk slightly.
- For a thinner smoothie: Add an extra splash of milk and blend again until you reach the desired consistency.
- Storage tip: This smoothie is best enjoyed fresh, but can be refrigerated for up to 24 hours in an airtight container. Shake well before drinking.