Strawberry Blueberry Banana Smoothie
A classic blend of strawberries, banana, blueberries, and Greek yogurt that's creamy, naturally sweet, and packed with real fruit flavor. This smoothie comes together in under five minutes with just a handful of ingredients you probably already have at home.
Equipment
- High-speed blender - 64 oz / 1.9 L blender jug recommended
- Cutting board - for hulling strawberries and slicing banana
- Chef's knife - for hulling strawberries and slicing banana
- Measuring cups
- Measuring spoons
- Tall serving glass or mason jar
- Silicone spatula - for scraping down the sides if needed
Ingredients
- 1 cup strawberries - 150g, fresh or frozen, hulled
- 1 ripe banana - about 120g, sliced
- 1/2 cup blueberries - 75g, fresh or frozen
- 1/2 cup Greek yogurt - 120ml, plain or vanilla
- 1/2 cup pineapple juice - 120ml, or orange juice
- 1/2 cup ice cubes - 75g, skip if using frozen fruit
- 1 tablespoon honey - optional, for extra sweetness
Instructions
- Prep your fruit by hulling the strawberries and slicing the banana into 1/2 inch rounds.
- Add pineapple juice, Greek yogurt, banana, strawberries, blueberries, and ice cubes to the blender in that order.
- Blend on low speed for 10-15 seconds, then increase to high and blend for 30-45 seconds until completely smooth.
- Taste and adjust sweetness or thickness by adding honey, juice, or more fruit as needed.
- Pour immediately into a tall glass, garnish if desired, and serve fresh.
Notes
- Ripe bananas are key: Use bananas with brown spots on the peel for maximum sweetness and creaminess.
- Freeze your banana: Peel, slice, and freeze bananas in advance for an even thicker, milkshake-like texture without using ice.
- Liquid first: Always add juice or yogurt to the blender before fruit to protect blades and ensure smoother blending.
- Blend in stages: Start on low speed then increase to high to prevent splashing and reduce strain on the blender.
- Don't over-blend: Stop as soon as the smoothie is smooth to keep it cold and refreshing.
- Substitute juice: Orange juice or unsweetened almond milk work beautifully if you don't have pineapple juice.
- Make it dairy-free: Use coconut yogurt or silken tofu instead of Greek yogurt for a creamy, dairy-free version.
- Boost nutrition: Add a tablespoon of chia seeds, a handful of spinach, or a scoop of protein powder without changing the flavor.
- Storage: Smoothies are best fresh, but leftover can be refrigerated in an airtight jar for up to 24 hours — shake or re-blend before serving.
- Freeze for later: Pour leftover smoothie into ice cube trays and freeze; blend frozen cubes with a splash of juice when ready to enjoy.