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American

Strawberry Banana Smoothie

A cold blended drink made with ripe banana, frozen strawberries, and yogurt. It comes together in a few minutes with a blender and everyday fridge staples.

Prep
5 min
Cook
0 min
Total
5 min
Servings
2
Difficulty
Easy
Jump to recipe
Pink strawberry banana smoothie in a clear glass with a straw

Why you’ll love it

  • Uses fruit you can keep frozen for quick blending.
  • Needs no cooking and almost no cleanup beyond the blender jar.
  • Works as a light breakfast or afternoon snack.
  • Mild sweetness comes from fruit instead of a heavy syrup.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Peel the banana and break it into chunks.

  2. 2

    Add banana, frozen strawberries, yogurt, milk, honey, and vanilla to a blender.

  3. 3

    Blend on high until completely smooth, about 45 to 60 seconds.

  4. 4

    Stop and scrape down the sides if any fruit sticks.

  5. 5

    Pour into two glasses and serve right away.

Pro tips

  • Use fully frozen strawberries so the drink stays thick without ice.
  • A very ripe banana sweetens the smoothie more than a green one.
  • Blend longer if you want a silkier texture.

Easy substitutions

plain yogurt
vanilla yogurt
milk
almond milk
honey
maple syrup

Storage and reheating

Storage

Best drunk immediately. Leftovers keep in a sealed jar in the fridge up to 24 hours; shake before drinking.

Reheating

Do not reheat. Stir or shake cold leftovers and drink chilled.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
210
Protein
8 g
Carbs
38 g
Fat
4 g
Fiber
4 g

Budget friendly · No Cook · Vegetarian

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  • A heavy 12-inch skillet

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    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients