Blueberry Banana Smoothie
This Blueberry Banana Smoothie is thick, naturally sweet, and takes less than five minutes to pull together. The secret to that perfectly creamy texture is frozen banana, which blends into a velvety, almost ice cream-like base that feels indulgent without any added sugar or dairy.
Equipment
- High-powered blender - Vitamix or Ninja recommended
- Measuring cups
- Measuring spoons
- Knife - for slicing banana
- Cutting board
- Tall glass or mason jar - for serving
- Reusable straw - optional
- Freezer-safe bag or container - for storing frozen bananas
Ingredients
- 1 large ripe banana - about 120g or 4 oz, peeled and frozen
- 1 cup frozen blueberries - 150g or 5.3 oz
- ¾ cup almond milk - 180ml or 6 fl oz, or any milk of choice
- ½ cup plain Greek yogurt - 120g or 4.2 oz, optional for creaminess and protein
- 1 tablespoon honey or maple syrup - optional, if extra sweetness is desired; use maple syrup for vegan
- ½ teaspoon pure vanilla extract - optional
- ½ cup ice cubes - 75g or 2.6 oz, only if using fresh banana instead of frozen
For Topping (Optional)
- fresh blueberries - small handful
- banana slices - a few
- honey - drizzle
- granola - sprinkle
Instructions
- Peel the banana and slice it into coins roughly 1 inch (2.5 cm) thick. Lay the banana slices in a single layer on a parchment-lined baking sheet or plate. Place in the freezer for at least 2 hours, or overnight for best results. Once frozen solid, transfer to a zip-lock freezer bag and store for up to 3 months.
- Pour ¾ cup (180ml) of almond milk into the blender. If using vanilla extract, add ½ teaspoon now.
- Add 1 cup (150g) of frozen blueberries directly on top of the liquid, then add your frozen banana slices on top. If using fresh banana, add ½ cup (75g) of ice cubes now.
- Spoon ½ cup (120g) of plain Greek yogurt on top of the frozen fruit for added creaminess and protein. Skip this for a fully dairy-free version.
- If extra sweetness is desired, drizzle 1 tablespoon of honey or maple syrup over the ingredients. Taste your banana first—if very ripe, you likely won't need sweetener.
- Secure the blender lid firmly, start on low speed for 10 seconds, then increase to high speed and blend for 30-60 seconds until completely smooth and no visible pieces remain. Use a tamper or spatula if the blender stalls.
- If the smoothie is too thick, add a splash more almond milk (2-3 tablespoons at a time). If too thin, add more frozen blueberries or banana and blend again.
- Pour the smoothie into a tall glass or 16 oz (475ml) mason jar. Add desired toppings and serve immediately while cold.
Notes
- Freeze bananas when overripe: Bananas with brown spots are sweeter and creamier. Freeze them in pre-portioned bags so they're ready to go.
- Always add liquid first: Pouring milk into the blender before solids prevents the motor from straining and creates a better vortex for blending.
- Don't over-blend: Blending too long on high speed warms up the frozen ingredients and results in a thinner, more watery smoothie. Stop as soon as it's smooth.
- Make it thicker: Use frozen banana and reduce liquid to ½ cup. For a smoothie bowl, reduce to ¼ cup and use a tamper to process.
- Dairy-free options: Use oat milk, coconut milk (from a carton), or soy milk instead of almond milk. Skip the yogurt or use coconut yogurt for a fully plant-based version.
- Boost the protein: Add a scoop of vanilla protein powder or use extra Greek yogurt for up to 25g of protein per serving.
- Green smoothie twist: Toss in a handful of fresh spinach—it blends invisibly and adds iron and vitamin K without changing the flavor.
- Storage: Refrigerate in a sealed jar for up to 24 hours. Shake or stir before drinking—some separation is normal. Freeze in ice cube trays for up to 3 months and re-blend with a splash of milk.
- Chill your glass: Pop your serving glass in the freezer for 10-15 minutes to keep the smoothie colder for longer.
- Use full-fat coconut milk for indulgence: Swap almond milk for canned full-fat coconut milk for a richer, more tropical smoothie.