Ingredients
Equipment
Method
- Peel your frozen banana and slice it into roughly one-inch chunks. Smaller pieces blend faster and more evenly, creating a smoother texture without extra blending time.
- Measure out your Greek yogurt, almond butter, almond milk, and vanilla extract before you start blending. Having everything ready prevents you from forgetting ingredients and keeps the whole process efficient.
- Place the sliced frozen banana and strawberries into your blender first, followed by the Greek yogurt. Starting with frozen ingredients on the bottom helps your blender break them down more effectively.
- Pour the almond milk over the fruit and yogurt, then add the almond butter and vanilla extract. Wet ingredients on top help push everything down toward the blades.
- Toss in a small handful of ice cubes if you want an extra-thick smoothie or if your frozen fruit isn't completely solid. This step is optional depending on how thick you prefer your smoothie.
- Blend on high speed for 45 to 60 seconds, stopping halfway to scrape down the sides if needed. You're looking for a creamy consistency with no visible chunks of fruit.
- Pour a small amount into a glass and taste it before serving the whole batch. Add more almond milk if it's too thick, or a touch of honey if you want it sweeter.
- Transfer your smoothie to a glass and drink it right away for the best texture and temperature. A smoothie sitting too long will separate and lose its creamy mouthfeel.
Notes
Freeze your banana slices in a freezer bag the night before so you always have them ready. Use truly frozen fruit rather than adding too much ice, which dilutes the smoothie. Don't skip the vanilla extract even though it seems small, it transforms the flavor. Store in an airtight glass container for up to 24 hours, though the texture and flavor are best within the first few hours.