Banana Matcha Smoothie
So, Here’s Why I Fell in Love With This Smoothie
Let me paint the scene for ya—it’s 6:49am (yep, weirdly precise), I’m bleary eyed, clutching my goofy penguin mug, and not remotely caffeinated. But there’s this one thing that actually pries me from bed way before my alarm: this gloriously green Banana Matcha Smoothie. Honestly, it all started because I got a little too enthusiastic buying weirdly expensive matcha, and the bananas in my fruit bowl were turning that suspicious leopard-spotty shade. The first time I tried this, it was a lumpy mess. Now though? It’s the only thing I actually crave for breakfast, rain or shine.
Why You’ll Love This (or Maybe Just Tolerate It When Rushed)
I make this when I’ve got one foot out the door, but want to at least pretend I’m looking after myself. My family goes wild for it too—my little brother calls it “superhero juice” (cheesy, but cute), though my Dad once peered in the blender and asked if it was “radioactive swamp water.” It’s fast, it gives you that peppy buzz (thank you, matcha), and when you get the banana just right, it’s sweet but not bonkers-sweet. And on those dragging mornings where breakfast feels like a battle, this guy’s my secret weapon.
Here’s What You Need (And What You Probably Have Already!)
- 1 ripe banana (super spotty is good – once I used a frozen banana and, honestly, it’s even better, but a room-temp banana does fine)
- 1 tsp matcha powder (I’ve tried the cheap supermarket stuff, but if you can go ceremonial grade, this one actually tastes less bitter; but whatever’s handy)
- 1 cup milk (dairy, almond, oat – my gran thinks only full-fat cow’s milk is “real” milk but, hey, you do you)
- 1/2 cup plain yogurt (Greek is creamier, but regular works, or skip if you don’t have any – maybe add a splash more milk)
- 1 tbsp honey or maple syrup (forgot this once, regretted it, but sometimes I skip for a less sweet vibe)
- Handful of ice cubes (roughly 5-6, more if you want it extra thick)
- Pinch of salt (don’t roll your eyes, it really rounds things out – but you can totally leave it out)
Directions (Wait For the “Weird Stage”)
- Chuck the banana, matcha powder, milk, yogurt, honey, and salt into your blender. Ice cubes go in last, trust me, even though I once threw them in first and had to dig them out after I clogged the blades.
- Blend on high for about 30 seconds. Sometimes, if your blender is a bit rubbish, you might have to stop, prod, and give things a jiggle. Don’t freak out if it’s an awkward green-brown color in the beginning – it comes together, promise.
- This is where I usually sneak a taste (I’ve actually tripled honey here by accident before – learn from my mistakes!). Tweak sweetness or splash in more milk if it seems too thick.
- Pour into your favorite glass (or, let’s be real, a random mug if everything’s in the dishwasher), top with a sprinkle of extra matcha or some chia seeds if you wanna feel fancy.
Random Notes (Or, Stuff I Picked Up the Hard Way)
- If you use frozen banana, skip the ice or it turns into a block. Actually, one time I did both and ended up with a matcha popsicle I’d have to eat with a spoon.
- Blending too long makes it go a little foamy. That’s not a bad thing, but, um, it tastes best kinda creamy.
- I don’t recommend doubling the matcha unless you love bitter flavors. Though my cousin did and swore he felt like a superhero for the next hour. Go easy at first.
Variations (Seriously, Some Straight-Up Experiments)
- Add a scoop of protein powder—vanilla works; I tried chocolate and, uh, weirdly not great.
- Peanut butter is surprisingly tasty – just a spoonful.
- Spinach too, if you want extra green points. It actually hides well behind banana and matcha (which shocked me, I admit).
- One time I used coconut water instead of milk, thinking I’d be healthy. It tasted… off, like green tea at a beach party. Not my best work.
What If You Don’t Have a Blender?
Honestly, it’s not the end of the world. I’ve mashed everything up in a big jar with a fork and shaken it with ice like I was mixing paint. Not as smooth (ha!) but still totally drinkable.
How Long Does It Keep?
I hear it can keep chilled for about 24 hours if you stash it in the fridge. But, real talk: in my house, it never even sees lunchtime. If you notice it separating a bit, just give it a stir or shake. No drama.
How I Serve It (Or How My Family Insists)
If it’s a weekend, I’ll dust a bit of cocoa powder on top, makes it feel “fancy cafe”. Mum likes to add a bit of granola for crunch; sometimes my brother dunks cookies in (which kind of defeats the health purpose but, you know, whatever makes you happy).
Things I Learned The (Slightly) Hard Way – Pro Tips From The Grooves
- Never dump hot milk in, thinking it’ll blend smoother. I tried that once—matcha everywhere. Not a pretty sight.
- If your matcha clumps, whisk it with a tiny splash of milk before chucking in the blender. Or don’t—sometimes I’m too lazy and just strain it later.
- Don’t walk away mid-blend. In the two minutes it takes to “quickly check emails,” you’ll end up with smoothie on the ceiling. Trust me.
Real People Actually Asked (And I Genuinely Answered)
“Does it taste like grass?”
Not unless you’re using those super-budget matcha packets. Good matcha tastes earthy, but not like you scraped your lawn into your breakfast.
“Can I add coffee instead?”
Okay, so that’s… a new one for me? But hey, you do you. Maybe try a splash and see if you like it. You’ll probably want to skip the matcha if you go all coffee.
“What about making ahead for the week?”
Honestly, I wish I was that organized! I find it tastes best fresh, but if you must, just blend the night before, keep it tightly covered, and stir well before drinking. Could lose a bit of its flair but still decent.
“Can I use agave syrup?”
Certainly, mate. Agave, honey, even a bit of molasses if you’re out of the others (gets a bit sticky-sweet, be warned). Use what you’ve got.
“Do I need to sift the matcha?”
Technically, yes, if you want zero lumps; but honestly, most mornings I can’t be fussed, and it still tastes great. Matcha snobs, look away!
By the way, if you’re hunting for high-quality matcha, check out Teatulia (I dig their no-nonsense tins). And if you want expert-level banana-ripening techniques, the folks at The Kitchn have a few tricks I’ve actually tried (though none involved a hair dryer… yet).
Ingredients
- 2 ripe bananas, peeled and sliced
- 1 teaspoon matcha green tea powder
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt (or coconut yogurt for vegan option)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes
- Pinch of sea salt
Instructions
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1Add the sliced bananas, matcha powder, and almond milk to a blender.
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2Add Greek yogurt, honey or maple syrup, vanilla extract, ice cubes, and a pinch of sea salt.
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3Blend on high speed until smooth and creamy, about 1 minute.
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4Taste and adjust sweetness if needed by adding more honey or maple syrup.
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5Pour the smoothie into two glasses and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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