Healthy Banana Breakfast Smoothie | Easy and Delisious
My Morning Go-To: How I Fell for This Smoothie
Alright, friend, here’s the thing—mornings are chaotic at my house. At least, they are if you’re me, running around half-asleep looking for that one sock you swore was in the laundry basket. The Healthy Banana Breakfast Smoothie (yeah, I know, catchy name—totally made it up in a hurry one groggy Tuesday) is my saving grace before I disappear into the whirlwind. I started making this when my youngest started refusing cereal—”too crunchy, Mum!”—and I got a bit hooked myself. Honestly, sometimes I’ll even make one late at night just for the heck of it. Do smoothies count as dessert? In mine, they do. Oh, and if you’re in a rush and accidentally spill a bit? Just call it ‘kitchen patina’ (adds character—trust me).
Why You’ll Love This (Promise I’m Not Overselling!)
I make this when I can’t face chopping or frying before 10am (which, let’s be real, is most days). My family—okay, mostly me and the dog—go wild for it because it hits all the right spots: it’s creamy, cold, naturally sweet, but doesn’t leave you stuck with blender cleanup for ages. You can sneak in a spinach leaf or flaxseed if you’re playing the Sneaky Parent game. Only annoying bit? Sometimes the bananas aren’t ripe, but I’ve learned to stash a few in the freezer ‘just in case.’
What You’ll Need (Plus My Usual Substitutes, Just in Case)
- 1 large ripe banana (I’ve used thawed frozen ones; works great, maybe even creamier!)
- About 1 cup (250ml-ish) milk—any kind you like. Almond is my usual, but sometimes I grab oat or, in a pinch, regular ol’ dairy.
- A heaping tablespoon of nut butter (peanut, almond, or, sometimes, I raid the hazelnut for a treat—don’t judge, Mum!)
- 1 tablespoon chia seeds OR flaxseed (my granny insisted on golden flax but any do the trick)
- 1 teaspoon honey or maple syrup—totally optional; if the banana’s spotty enough, you might not need it.
- Pinch of cinnamon—on second thought, maybe a tiny bit more if you’re a cinnamon nut like me.
- Small handful of spinach (if you want to feel extra virtuous; I “forget” half the time)
- 6-8 ice cubes (or leave these out if you like it less cold, but I’m always hot in the morning)
Easy Steps—No Perfection Required
- Toss everything into your blender. No judgment if you mix up the order—banana first or last? I honestly don’t see a difference, though my friend swears by banana-on-bottom.
- Blend till smooth. Somehow, this part always makes me jump when the blender kicks off (every. single. time.) Pause to scrape down the sides if you see any rogue spinach bits.
- Have a sneaky taste. This is where I usually pause—it’s allowed! Too thick? Splash in extra milk. Needs more sweetness? Drizzle in more honey or maple—some days I get heavy-handed, but life’s short.
- Pour into your favourite glass. Or travel mug, or even a jam jar—I’m not picky.
Notes: Stuff I’ve Learned the Hard Way
- If you grab a greenish banana, it’ll taste a bit, well, bland (not terrible, just not dessert-y). But, on the bright side: more honey!
- Sometimes the nut butter sticks to the blender wall. I use a rubber spatula to scrape it in—except for that one time it flung out and hit the cat…
- Don’t stress about exact measurements. I usually eyeball the milk (which occasionally means a baby smoothie or, the next day, a full-on pint glass)
Variations (Some Surprising, One Very Regrettable)
- If you’re out of nut butter, add a spoonful of Greek yogurt. It’s tangy and thick—pretty darn good.
- I once tried cocoa powder for a chocolate twist. It worked! But… adding in orange juice? Don’t. It was, let’s say, not my finest culinary moment.
- Berries—blueberries or a handful of frozen raspberries—make it extra good (and the colour is wild!)
Equipment—But You Don’t NEED It All
You’ll want a blender, obviously, unless you love a chunky smoothie (not recommended, but hey, who am I to judge?). I’ve used a stick blender before; works if you press everything down a bit, just go slow! Oh, and if all else fails: mash the heck out of the banana and shake everything together in a big jar—it’s rustic, but it works in a pinch.
How to Store (But Let’s Be Real…)
Supposedly, you can keep this in a mason jar in the fridge, covered tightly, for up to 24 hours. But honestly, in my house it’s always gone within the hour—sometimes I even spot the neighbor eyeing my glass. If it sits too long, just give it a good shake; it gets a bit separated, which is normal. Don’t panic.
How I Like to Serve This (Or, My Secret Ritual)
Sometimes I sprinkle a tiny bit of granola on top. Other times, I pop in a fancy straw and pretend I’m at a trendy smoothie bar downtown (while wearing pajamas). If you want to be extra, garnish with a banana slice and a pinch more cinnamon. My kids always ask for a few PB&J energy balls on the side—high maintenance, but cute.
Pro Tips: Learn From My Mistakes
- Don’t rush blending! I tried to speed it up once and ended up with icy chunks and sad, gritty seeds. Actually, just let it run a bit longer than you think.
- Oh, and if you forget the chia seeds, don’t panic—they make it thicker, but not essential. (But I do think they keep me full till lunch—your mileage may vary!)
- I once made this the night before to ‘get ahead of things,’ and honestly, it tastes better the next day, as weird as that sounds. Probably because I’m less frantic?
FAQs—You Asked, I’m Answering
- Can I use other fruit? Absolutely—frozen mango or pineapple give it a tropical kick, but banana’s the base that gives it that thick texture; if you skip it, use more nut butter, but, y’know, experiment.
- Is this really filling? For me, yes—but if you’re hungrier, add a scoop of protein powder, or even some oats, like my yoga-instructor mate does (she swears by it, but I’m skeptical).
- What if I don’t have a blender? See my earlier ramble—I honestly have mashed and jar-shaken it before. Takes muscle, but it’s doable. Or check out this video I once followed: DIY no-blender smoothie.
- Can I skip the sweetener? Yup, try it without! A super ripe banana is usually sweet enough. If not, honey’s easiest, but agave syrup is also decent—it’s just what I had in the cupboard once.
- Do you really add spinach? Sometimes, yes; sometimes, nope. Depends on mood—and who’s watching!
Well, there you go—that’s my real-deal, slightly chaotic, but always tasty Healthy Banana Breakfast Smoothie. Give it a whirl, tweak it, mess it up a little even. That’s half the fun!
Ingredients
- 2 ripe bananas
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt or plant-based yogurt
- 1 tablespoon natural peanut butter
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey or maple syrup (optional)
- 1/2 cup ice cubes
Instructions
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1Peel the bananas and add them to a blender.
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2Pour in the almond milk, Greek yogurt, and add the peanut butter.
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3Add the chia seeds, ground cinnamon, honey or maple syrup if using, and the ice cubes.
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4Blend everything on high speed until smooth and creamy.
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5Pour into glasses and serve immediately. Enjoy your healthy banana breakfast smoothie!
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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