Strawberry Banana Smoothie

banana smoothie made with strawberries, yogurt and milk in a glass mason jar

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5 from 8 votes

A thick, creamy treat for any time of year. Plus it's easy to make it dairy-free/vegan/paleo!

Prep Time5

Cook Time0

Total Time5

Course: Drinks

Cuisine: American

Servings: people

Calories: 223kcal

Author: Don Baiocchi

Ingredients

¾ cup milk or dairy-free unsweetened plain milk of your choice, plus more if necessary
½ cup (4-5 oz.) plain yogurt or dairy-free plain yogurt
2 peeled and chopped frozen bananas (see notes)
1 cup (6 oz.) hulled and chopped strawberries, fresh or frozen (not thawed)

Instructions

Add all the ingredients to a blender in the order listed and blend until smooth. If your blender has an ice function, start with that first to break down the frozen bananas, then switch to a normal blending function. If you'd like it a little thinner, add more milk.

Notes

Nutrition note: The nutrition info was calculated using 2% milk and regular plain yogurt.

To freeze bananas, peel and chop into chunks. Place in an airtight baggie (I don't bother with the freezer-safe kind, I just use a regular plastic baggie and if it gets a little freezer burn it doesn't really matter). Freeze for up to 6 months. Squish the bag a bit to break up the chunks before adding to the blender.

If you'd like it a little sweeter, add honey (or agave for vegan) 1 tablespoon at a time until you like it.

You can use vanilla or flavored yogurts, but keep in mind these will add more sugar.

The smoothie stays thick and creamy in the fridge for up to 3 days.

You can freeze the smoothie in an airtight baggie or container for up to 3 months. Thaw in the fridge overnight. Re-blend to loosen, if necessary.

Nutrition