Strawberry Banana Smoothie
A thick, creamy, naturally sweet smoothie made with frozen strawberries, ripe banana, yogurt and milk. It blends in five minutes and tastes like a milkshake without the heaviness.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 12 oz / 360 ml each)
Steps
Before you start
- Use a banana that is yellow with a few brown freckles, since it gives the most sweetness and the smoothest texture.
- Keep the strawberries frozen. They make the smoothie thick and cold, so no ice is needed.
- If your blender is not very powerful, let the frozen strawberries sit at room temperature for 5 minutes before blending.
Prep the fruit
- Peel the banana and break it into 3–4 chunks.
- Measure 2 cups (300 g) frozen strawberries straight from the freezer.
- Keep them frozen.
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Ready when: Banana is in chunks that fit easily in the blender.
Tip: If the strawberries are in one large frozen clump, break it apart on the counter first so the blades don't stall.
Add liquids first
- Pour 1 cup (240 ml) cold milk into the blender jar.
- Add ½ cup (125 g) yogurt, 1 tablespoon honey and the vanilla, if using.
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Tip: Putting liquid at the bottom helps the blades pull the frozen fruit down and prevents air pockets.
Add the fruit
- Add the banana chunks, then the frozen strawberries on top.
- Secure the lid firmly.
Blend until smooth
- Start on low speed for 10 seconds, then increase to high and blend for 45–60 seconds.
- Stop and scrape down the sides with a spatula if fruit is stuck, then blend 15 seconds more.
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Ready when: The smoothie is uniformly pink, thick and pourable, with no visible strawberry bits or streaks of yogurt.
Tip: If the blades spin without pulling fruit down, add 2 tablespoons (30 ml) more milk and try again.
Taste and adjust
- Taste the smoothie.
- If it is not sweet enough, add 1 teaspoon more honey and blend 10 seconds.
- If it is too thick to pour, add 2 tablespoons (30 ml) milk and blend 10 seconds.
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Ready when: It flows slowly from a spoon, like soft-serve that has begun to melt.
Tip: Frozen fruit tastes less sweet when very cold, so judge sweetness after a few sips.
Pour and serve
- Divide between two tall glasses, about 12 oz (360 ml) each.
- Serve right away with a wide straw or spoon.
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Ready when: The smoothie is cold and thick.
Tip: Drink within 15 minutes for the best texture, because it thins as it warms.
Good to know
Tips
- Use a frozen banana instead of a fresh one for a thicker, frostier, milkshake-like smoothie.
- Always add liquids first and frozen items last for easier, faster blending.
- Do not over-blend. Blending longer than about 90 seconds warms the smoothie from friction and thins it.
- Add 1 tablespoon of chia seeds or a handful of baby spinach for extra nutrition without changing the flavor much.
Make ahead
"Portion the banana chunks and strawberries into freezer bags up to 3 months ahead. Dump the bag into the blender with the liquids when ready. You can also blend the smoothie up to 24 hours ahead and refrigerate it in a sealed jar. Shake well before drinking."
Storage & reheating
"Room temperature: no more than 30 minutes. Fridge: up to 24 hours in a sealed jar, and it may separate, so shake or stir well. Freezer: pour into ice cube trays or freezer-safe jars (leave 1 inch / 2.5 cm headspace) for up to 2 months. Thaw in the fridge overnight, or re-blend the cubes with a splash of milk."
Substitutions
- whole milk → unsweetened almond, oat or soy milk. Gives a dairy-free option with a slightly thinner texture.
- plain whole-milk yogurt → plain Greek yogurt. Makes it thicker and higher in protein. Add 2–3 tablespoons extra milk if needed.
- honey → maple syrup. Use the same amount. It is vegan-friendly.
- frozen whole or sliced strawberries → 1½ cups fresh strawberries plus 1 cup ice. The smoothie will be a little more diluted and less creamy.
