I grew up on quick blended drinks, and this strawberry-banana green smoothie is the version I keep coming back to. It’s bright, slightly sweet, and sneaky with greens — the kind of smoothie that gets fruit-loving kids and spinach-averse adults to agree. I often make it for busy mornings or after a workout because it’s fast, portable, and doesn’t need a lot of cleanup. If you like creamy, fruit-forward smoothies with a nutrition boost, this one hits the sweet spot. For another creamy breakfast spin, I sometimes alternate with a cottage cheese breakfast smoothie when I want extra protein and tang.
Why you’ll love this dish
This smoothie is fast, forgiving, and refreshingly simple. It combines frozen strawberries and banana for a thick, icy texture without needing a lot of ice. Fresh spinach adds a green boost without changing the flavor much, so you get vitamins and fiber without the grassy taste. Greek yogurt and optional protein powder make it creamy and filling — perfect for quick breakfasts, post-gym refuels, or an afternoon pick-me-up. It’s also budget-friendly: fruit can be frozen when on sale, and a little chia goes a long way nutritionally.
How this recipe comes together
Start by layering the blender correctly so blades move freely. Adding liquids first prevents dry pockets and helps protein powder dissolve. The spinach should be packed in, sandwiched between wet ingredients and frozen fruit to blend smoothly. Pulse first to break up the frozen berries, then switch to high speed for a silky finish. Taste and tweak sweetness or thickness at the end — that’s where you tailor it to your morning mood.
What you’ll need
- 1 cup frozen strawberries
- 1 medium ripe banana (fresh or frozen)
- 1 handful (about 1 cup) packed fresh spinach
- 1/2 cup plain Greek yogurt (use dairy-free yogurt for a vegan option)
- 3/4 to 1 cup unsweetened almond milk (substitute any milk of choice)
- 1 tablespoon chia seeds or ground flaxseed
- 1 teaspoon honey or maple syrup (optional, for extra sweetness)
- 1 scoop vanilla or unflavored protein powder (optional)
- A few ice cubes (only if using fresh fruit)
Notes: Use frozen banana slices for an extra-thick texture. If you want it dairy-free, choose soy or coconut yogurt and a vegan protein powder.
Step-by-step instructions
- Pour almond milk into the blender first. Add Greek yogurt and protein powder, if using. Pack the fresh spinach on top of the wet ingredients.
- Place the banana and frozen strawberries over the spinach. Sprinkle the chia seeds over the fruit.
- Start the blender on low and pulse 8–10 times to break up the frozen fruit.
- Increase to high and blend for 30–45 seconds, or until the mixture is smooth.
- Taste and adjust: add almond milk to thin it or honey/maple syrup to sweeten if needed.
- Pour into a tall glass and garnish if desired.
Best ways to enjoy it
Sip this at breakfast with a slice of whole-grain toast or alongside a soft-boiled egg for a more substantial meal. It also makes a great post-workout drink — bump up the protein powder to turn it into a recovery shake. For a textured bowl, pour into a bowl and top with granola, sliced banana, and extra chia seeds. If you want more protein but prefer a milder dairy flavor, consider swapping in a cottage-cheese-based option like the cottage cheese protein smoothie on days you need a thicker, tangier finish.
How to store & freeze
- Refrigerator: Store any leftover smoothie in an airtight container or jar for up to 24 hours. Separation is normal — just shake or stir before drinking. Consume within 24–48 hours for best flavor and nutrient retention.
- Freezer: Pour into ice cube trays or freezer-safe containers and freeze up to 3 months. Defrost in the fridge or blend frozen cubes with a splash of milk to refresh.
- Food safety: Discard if it develops an off smell, odd color, or fizzy taste. Keep perishable dairy-based smoothies refrigerated when not drinking.
Pro chef tips
- Order of layering matters: liquid first, then yogurt and powders, then greens, then fruit. It prevents clogs and ensures even blending.
- Use a tamper or stop-and-stir method for thick blends to avoid overheated motors. Short bursts keep the smoothie cold.
- Frozen strawberries give sweetness and texture; if they’re icy-hard, let them sit 1–2 minutes or pulse more to avoid large chunks.
- If you want an ultra-smooth result, soak chia for 5 minutes in the milk before blending to avoid graininess.
- For colder, thicker shakes, freeze banana slices in a single layer on a tray then store in a bag — they blend smoother than a block of frozen fruit.
Creative twists
- Tropical: Swap strawberries for mango and use coconut milk for a creamy, island-style version.
- Green boost: Add a small piece of avocado for extra creaminess and healthy fats.
- Oatmeal smoothie: Add 2 tablespoons of rolled oats for extra fiber and a heartier texture.
- Dessert-style: Use vanilla protein powder, a dash of cinnamon, and top with coconut flakes for a treat.
- Keto-friendly: Replace banana with a small amount of silken tofu and extra berries; reduce honey/maple to keep carbs low.
Helpful answers
Q: How long does this smoothie take to make?
A: Total time is about 5 minutes if your ingredients are prepped. Blending itself takes roughly 1 minute.
Q: Can I use fresh strawberries instead of frozen?
A: Yes, but add a few ice cubes to keep the texture thick and chill the smoothie. Using frozen banana helps maintain creaminess without extra ice.
Q: Is this recipe suitable for kids?
A: Absolutely. The banana and strawberry sweetness masks the spinach. If serving to young children, omit protein powders and check for any allergies to chia or dairy.
Q: Can I meal-prep smoothies ahead of time?
A: You can prepare “smoothie packs” by bagging frozen fruit, spinach, and chia together and storing in the freezer. Add liquids and yogurt at blending time. Pre-blended smoothies are best consumed within 24 hours.
Q: What if I don’t have almond milk?
A: Any milk works: cow’s milk for creaminess, oat milk for a slightly sweet flavor, or water in a pinch — but the texture will be thinner.
Q: Will protein powder affect taste?
A: Yes — vanilla powders add sweetness; unflavored powders won’t. Start with a half scoop if you’re unsure.
Conclusion
If you want a fast, nutritious, crowd-pleasing breakfast or post-workout drink, this strawberry-banana green smoothie is a reliable choice. For a vetted variation and nutritional breakdown, check out EatingWell’s Strawberry-Banana Green Smoothie recipe.
Print
Strawberry-Banana Green Smoothie
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A quick and nutritious strawberry-banana green smoothie that’s perfect for busy mornings or post-workout refuels.
Ingredients
- 1 cup frozen strawberries
- 1 medium ripe banana (fresh or frozen)
- 1 handful (about 1 cup) packed fresh spinach
- 1/2 cup plain Greek yogurt (dairy-free option available)
- 3/4 to 1 cup unsweetened almond milk (or any milk of choice)
- 1 tablespoon chia seeds or ground flaxseed
- 1 teaspoon honey or maple syrup (optional)
- 1 scoop vanilla or unflavored protein powder (optional)
- A few ice cubes (only if using fresh fruit)
Instructions
- Pour almond milk into the blender first. Add Greek yogurt and protein powder, if using.
- Pack the fresh spinach on top of the wet ingredients.
- Place the banana and frozen strawberries over the spinach. Sprinkle the chia seeds over the fruit.
- Start the blender on low and pulse 8–10 times to break up the frozen fruit.
- Increase to high and blend for 30–45 seconds, or until the mixture is smooth.
- Taste and adjust: add almond milk to thin it or honey/maple syrup to sweeten if needed.
- Pour into a tall glass and garnish if desired.
Notes
Use frozen banana slices for an extra-thick texture. For a dairy-free option, choose soy or coconut yogurt and a vegan protein powder.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American