Creamy Avocado Banana Smoothie
A thick, silky smoothie made with ripe avocado and frozen banana, lightly sweetened with honey and scented with vanilla. It tastes like a milkshake but keeps you full for hours.
- Prep
- 7 min
- Cook
- —
- Total
- 7 min
- Makes
- 2 smoothies (about 12 oz / 360 ml each)
Steps
Before you start
- Freeze the sliced banana for at least 2 hours (or overnight) so the smoothie is thick and cold without watering it down with ice.
- Use a ripe avocado that yields to gentle pressure; an underripe one will taste grassy and blend gritty.
- Have milk cold from the fridge so the smoothie stays chilled.
Prep the avocado
- Cut the avocado in half around the pit, twist the halves apart, and remove the pit.
- Scoop the flesh into the blender jar with a spoon, scraping close to the skin where the greenest flesh is.
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Ready when: Flesh is soft, bright green, and free of brown or stringy spots.
Tip: Discard any brown patches, which taste bitter.
Add liquids and sweeteners
- Pour in 1½ cups (360 ml) cold milk, then add 2 tablespoons honey, ½ teaspoon vanilla, and the pinch of salt if using.
- Adding liquid first helps the blades catch the solids.
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Tip: Oil or wet your measuring spoon so the honey slides off easily.
Add frozen banana
- Add the frozen banana slices on top of the avocado and liquid.
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Tip: If your blender is weak, let the banana sit 5 minutes to soften slightly.
Blend until smooth
- Secure the lid and blend on low for 10 seconds, then increase to high and blend for 45–60 seconds.
- Stop and scrape down the sides if any chunks cling, then blend 15 seconds more.
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Ready when: Completely smooth, thick, and pourable with no green flecks or banana chunks.
Tip: Thin with 2–4 tablespoons more milk if the blender stalls.
Taste and adjust
- Taste the smoothie.
- Add 1 more teaspoon of honey if you want it sweeter, and blend 5 seconds to combine.
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Ready when: Sweet, mellow banana flavor with a rounded vanilla finish.
Tip: A tiny pinch of salt makes the sweetness taste brighter.
Serve right away
- Divide between two tall glasses, about 12 oz (360 ml) each, and serve immediately with a wide straw or spoon.
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Ready when: Thick enough to hold a soft swirl on top.
Tip: Drink promptly; avocado darkens as it sits.
Good to know
Tips
- Freezing the banana gives a milkshake-like thickness without ice, which dilutes flavor.
- Blend avocado fully before judging texture; a minute on high removes all graininess.
- A squeeze of lime (1 teaspoon) keeps the color greener and adds brightness if you like.
- For extra protein, add ¼ cup (60 g) plain Greek yogurt and 2 tablespoons more milk.
Make ahead
"Freeze the banana slices up to 3 months ahead. You can also portion avocado and banana into freezer bags so you only add milk, honey, and vanilla when blending."
Storage & reheating
"Best fresh. Refrigerate in a sealed jar filled to the top for up to 24 hours; shake or re-blend before drinking (some darkening on top is normal). Freeze in ice cube trays for up to 1 month and re-blend with a splash of milk. Not suited to room-temperature storage."
Substitutions
- whole milk → unsweetened oat, soy, or almond milk. Oat or soy keeps it creamiest; almond gives a thinner result.
- honey → maple syrup or 2 pitted Medjool dates. Use the same amount of syrup; dates need a longer blend and make it slightly caramel-like. Use syrup for a vegan version.
- ripe bananas → 1½ cups (200 g) frozen mango chunks. Gives a tropical flavor; reduce honey to 1 tablespoon if the mango is very sweet.
