Strawberry Banana Smoothie Without Yogurt
This strawberry banana smoothie recipe without yogurt is proof that you don't need dairy to get a thick, creamy, and completely satisfying blended drink. Just a handful of simple ingredients — frozen fruit, a liquid base, and a touch of sweetness if you like — and you've got a smoothie that tastes like something you'd pay $9 for at a juice bar.
Equipment
- High-powered blender - Vitamix, Ninja, NutriBullet, or similar
- Measuring cups
- Measuring spoons
- tall glass - for serving
- Straw or long spoon - for stirring and serving
- Cutting board and knife - for garnish (optional)
- small spatula or spoon - for scraping down the blender
Ingredients
- 1 cup frozen strawberries - 150g
- 1 ripe banana - medium, frozen (about 120g peeled)
- 1 cup unsweetened almond milk - 240ml, or oat milk, coconut milk, or regular milk
- 1 tablespoon honey or maple syrup - 15ml, optional, to taste
- 0.5 teaspoon pure vanilla extract - 2ml, optional, adds depth of flavor
- salt - pinch, optional, enhances sweetness
- extra frozen strawberries or banana slices - for garnish (optional)
Optional Add-ins
- 1 scoop vanilla protein powder - for higher-protein version
- handful baby spinach - for green smoothie version
- handful frozen mango chunks - for tropical variation
- 1-2 teaspoons unsweetened cocoa powder - for chocolate version
- 1 tablespoon almond butter or peanut butter - for nut butter twist
- 1 tablespoon chia seeds or flax seeds - for added fiber and omega-3s
- 0.5 cup mixed frozen berries - blueberries, raspberries, or blackberries for berry medley version
- ice cubes - handful, if using fresh fruit instead of frozen
- 0.5 teaspoon fresh lemon juice - to brighten flavor if strawberries aren't sweet
Instructions
- Measure out 1 cup (150g) of frozen strawberries. Peel your banana and slice it into chunks. If using a pre-frozen banana, break it into 3-4 pieces with your hands. If using a fresh banana, peel and slice it before freezing overnight on a parchment-lined tray.
- Pour 1 cup (240ml) of your chosen liquid (almond milk, oat milk, or coconut milk) into the blender first. This helps the blades spin freely. If using honey, maple syrup, vanilla extract, or a pinch of salt, measure them out now.
- Add the frozen banana pieces on top of the liquid, then add the frozen strawberries on top of the banana. If adding any optional ingredients (honey, vanilla, protein powder), add them on top of the fruit.
- Secure the blender lid tightly. Start blending on low speed for about 10-15 seconds, then gradually increase to high. Blend on high for 45-60 seconds, or until the smoothie is completely smooth with no visible chunks or streaks of fruit.
- If the blender struggles or the frozen fruit isn't moving, stop the blender, remove the lid, and use a spatula to push the contents down toward the blades. Replace the lid and blend again. For an extra-smooth finish in a standard blender, blend for an additional 30 seconds after it looks smooth.
- Remove the lid carefully and taste the smoothie using a long spoon or straw. If you want it sweeter, add 1 tablespoon of honey or maple syrup and blend again for 10 seconds. If too thick, add 2-3 tablespoons (30-45ml) of your liquid base and blend briefly. If too thin, add a few more frozen strawberries or a small piece of frozen banana and blend again.
- Pour the smoothie into a tall glass, holding the blender at an angle and pouring slowly to prevent spills. If desired, garnish with a fresh strawberry on the rim, banana slices, or a small sprig of fresh mint. Serve immediately with a straw or long spoon.
Notes
- Frozen fruit is essential: Using fresh fruit will result in a thinner, less creamy smoothie. Freeze your fruit the night before if needed.
- Use the ripest bananas: Overripe bananas with lots of brown spots are sweeter and blend to a silkier, more velvety texture than under-ripe ones.
- Start with less liquid: Add 3/4 cup first, then add more only if needed. It's much easier to thin a smoothie than to thicken it.
- Liquid first, then fruit: This layering order creates a vortex that pulls the frozen fruit down into the blades, preventing air pockets.
- Taste before sweetening: Frozen strawberries vary in natural sweetness depending on the brand and season. Always taste first before adding any sweetener.
- Make-ahead smoothie packs: Portion the frozen fruit into zip-lock bags and store in the freezer. When ready to blend, dump the bag into the blender, add your liquid, and go.
- Storage: Store leftover smoothie in a sealed mason jar in the refrigerator for up to 24 hours. Shake or stir before drinking, as separation is natural.
- Freezing leftovers: Pour leftover smoothie into an ice cube tray or popsicle molds and freeze for up to 1 month. Re-blend frozen cubes with a splash of milk to restore consistency.
- Clean your blender immediately: Fill it halfway with warm water and a drop of dish soap, then blend for 30 seconds. It makes cleanup effortless.
- For a smoothie bowl: Reduce the liquid by half for a thicker texture, then pour into a wide bowl and top with granola, chia seeds, and fresh fruit.