Greek Yogurt Honey Walnut Smoothie

Name: Greek Yogurt Honey Walnut Smoothie
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: ½ cup (50 g) walnut halves, plus 1 tablespoon (7 g) reserved for topping; toasted and cooled; 2 medium (240 g) ripe bananas, peeled, cut into ½-inch (1 cm) slices and frozen solid; 1 cup (245 g) plain Greek yogurt, cold, full-fat or 2%; ¾ cup (180 ml) whole milk, cold (or any unsweetened milk); 3 tablespoon (63 g) honey, plus 1 teaspoon (7 g) for drizzling; ¼ teaspoon (0.6 g) ground cinnamon; ½ teaspoon (2½ ml) pure vanilla extract; 0.06 teaspoon (0.4 g) fine sea salt, a small pinch; 4 cubes (60 g) ice cubes (optional)

From the MyKitchenBank Kitchen

A thick, creamy protein smoothie inspired by the classic Greek combination of yogurt, honey and walnuts. Frozen banana gives a milkshake-like body, toasted walnuts add rich nutty flavor, and a pinch of cinnamon ties it together.

Prep: 10 min
Cook: 5 min
Wait: 5 min
Total: 20 min
Makes: 2 smoothies (about 12 oz / 360 ml each)

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Steps

Before you start

Peel, slice and freeze the banana at least 4 hours ahead (or overnight) so the smoothie is thick and cold.
Use plain, unsweetened full-fat or 2% Greek yogurt straight from the fridge for the best texture.
Toasting the walnuts is optional but deepens flavor; allow 5 minutes to toast and cool them.
If your blender is not high-powered, let the frozen banana sit at room temperature for 5 minutes before blending.

1
Toast the walnuts
- Place all the walnuts (½ cup plus 1 tablespoon / about 57 g total) in a dry 8-inch (20 cm) skillet over medium heat.
- Toast, stirring often, for 4 to 5 minutes.
- Tip them onto a plate to stop the cooking.
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Ready when: Walnuts smell nutty and are a shade darker with lightly browned edges.
Tip: Walnuts burn fast and turn bitter; pull them off the heat at the first strong nutty smell.
2
Cool and reserve
- Let the walnuts cool on the plate for 5 minutes.
- Roughly chop 1 tablespoon (7 g) and set it aside for topping.
- Keep the rest whole for blending.
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Ready when: Walnuts feel room temperature and crisp.
3
Add liquids first
- Pour the milk into the blender jar, then add the Greek yogurt, 3 tablespoons honey, vanilla, cinnamon and the pinch of salt.
- Putting liquids at the bottom helps the blades catch the frozen fruit.
4
Add solids
- Add the frozen banana slices and the ½ cup of cooled whole walnuts.
- Add the ice cubes only if you want a colder, thicker, more frosty smoothie.
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Tip: Skip the ice if your bananas are frozen very hard; it can make the smoothie watery as it melts.
5
Blend until smooth
- Secure the lid.
- Start on low speed for 15 seconds, then increase to high and blend for 45 to 60 seconds, stopping once to scrape down the sides with a spatula if banana pieces are stuck.
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Ready when: Completely smooth, thick and pourable like a milkshake, with no banana chunks and only tiny flecks of walnut.
Tip: If the blades spin without pulling the mixture down, add milk 1 tablespoon (15 ml) at a time.
6
Taste and adjust
- Taste the smoothie.
- Add 1 more teaspoon honey if you want it sweeter, or 2 to 3 tablespoons (30 to 45 ml) milk to thin it.
- Blend for 10 seconds to combine.
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Ready when: Slowly falls off a spoon in a thick ribbon.
7
Pour and top
- Divide the smoothie between two tall glasses.
- Drizzle each with ½ teaspoon of the reserved honey and sprinkle with the reserved chopped walnuts.
- Serve right away with a wide straw or spoon.
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Ready when: Cold, thick and evenly pale cream in color.
Tip: For a clean drizzle, warm the honey jar in hot water for a minute first.

Good to know

Tips

Frozen banana is the key to thickness; fresh banana plus ice gives a thinner, less creamy result.
Blend the walnuts thoroughly for a smooth texture; soak them in warm water for 10 minutes first if your blender is weak.
For extra protein, add 1 scoop (about 30 g) of unflavored or vanilla protein powder and an extra 2 tablespoons (30 ml) milk.
Use cold yogurt and milk so the smoothie stays frosty without needing much ice.

Make ahead

"Freeze the banana slices up to 3 months ahead. Toast the walnuts up to 3 days ahead and store airtight at room temperature. For grab-and-blend packs, portion banana and walnuts into freezer bags and freeze up to 1 month."

Storage & reheating

"Best enjoyed immediately. Refrigerate in a sealed jar filled to the top for up to 24 hours; shake or stir well before drinking, as it will separate and thicken. Freeze in ice cube trays for up to 2 months and re-blend with a splash of milk. Not recommended to keep at room temperature for more than 30 minutes."

Substitutions

honey → maple syrup or date syrup. Use the same amount; flavor will be slightly more caramel-like.
whole milk → unsweetened almond or oat milk. Use the same amount; the smoothie will be slightly thinner and lower in protein.
walnut halves → raw or toasted almonds or pecans. Use the same weight; almonds may leave a slightly grittier texture in a standard blender.
plain Greek yogurt → dairy-free thick coconut or soy yogurt. Makes it dairy-free; protein will be lower.