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Banana Smoothie Without Yogurt

A quick, dairy-free banana smoothie that’s creamy and naturally sweet using frozen bananas and plant-based milk, perfect for breakfast or a snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 frozen bananas peeled and sliced
  • 1.5 cups unsweetened almond milk or any plant-based milk
  • 1 tablespoon almond butter or peanut butter
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 4 to 5 ice cubes optional, for extra thickness
  • Pinch of sea salt

Equipment

  • High-powered blender
  • Large measuring cup
  • Measuring spoons
  • Cutting board
  • Chef's knife
  • Tall drinking glasses
  • Long spoon or straw

Method
 

  1. Peel and slice the bananas into half-inch rounds and freeze them if not already frozen.
  2. Gather all ingredients and place them near your blender for easy access.
  3. Pour 1.5 cups of almond milk into the blender pitcher first to help the frozen ingredients blend smoothly.
  4. Add the frozen banana slices on top of the milk in the blender.
  5. Spoon in the almond butter, honey, vanilla extract, cinnamon, and a pinch of sea salt.
  6. Add 4 to 5 ice cubes for a thicker, slushier texture, if desired.
  7. Blend on high speed for 45 to 60 seconds, stopping to scrape down the sides if needed, then blend for an additional 10 seconds until smooth.
  8. Taste the smoothie and adjust sweetness by adding more honey or thinning with a splash of milk if it’s too thick.
  9. Divide the smoothie between two glasses and serve immediately for the best creamy texture and temperature.

Notes

For smoother blending, freeze banana slices in a single layer before storing. Consume immediately or store in the refrigerator for up to 24 hours, shaking before serving.