So, Why a Strawberry Banana Smoothie? (And Why This One?)
Alright, let me just say it—this smoothie is basically the edible version of a happy memory. My mum used to make it for me after we’d come home from a day of gardening, hands all dirty, and somehow I always got more dirt on myself than in the flowerbeds. Now, whenever I whip up a strawberry banana smoothie, the kitchen kind of smells like summer holidays. Oh, and once, I tried to make it with a fork because the blender was missing (don’t recommend; my arm never forgave me). But anyway, enough about my dodgy blending adventures—let’s get to the good stuff!
Why You’ll Love This (Or Why I Keep Making It, Anyway)
I make this when I want something quick (but not boring), or when it’s one of those mornings where toast just feels a bit… meh. My family goes absolutely bonkers for this, especially my partner who claims it’s the only way he’ll eat fruit without making a face. Honestly, sometimes I toss in a handful of spinach and no one even notices (shhh). There was one time the bananas went totally black on the counter but, you know what? The smoothie was even sweeter. And if you’ve ever tried to blend frozen strawberries without enough liquid, well, I feel your pain. Just add more milk—trust me.
What You’ll Need (But Feel Free to Improvise!)
- 1 ripe banana (I sometimes use the ones that look a bit past it; actually, they’re sweeter!)
- 1 cup strawberries, hulled (fresh or frozen works; my gran swore by frozen, but I’ll use whatever’s on hand—sometimes even a mixed berry bag)
- 3/4 cup milk (regular, almond, oat—whatever’s in the fridge, though almond is my go-to when I’m feeling fancy)
- 1/2 cup yogurt (plain Greek is lovely, but vanilla yogurt makes it dessert-level)
- 1-2 teaspoons honey or maple syrup (totally optional, especially if your fruit is super ripe)
- A few ice cubes (unless you’ve already got frozen fruit, then you can probably skip this)
- Pinch of cinnamon (optional, but I like a little spice sometimes)
Oh, and if you’re truly in a pinch? I’ve even thrown in some orange juice instead of milk. Wild, right?
How To Make It (Or How I Usually Do, Anyway)
- Toss your banana, strawberries, milk, yogurt, and honey into your blender. I know, it sounds like a lot, but just chuck it all in. If you’re using fresh fruit, throw in the ice cubes now. If you went for frozen, you can probably skip them (unless you want it extra chilly). This is where I usually sneak a taste, just to check if the fruit’s sweet enough!
- Blend everything until it’s smooth and creamy. Sometimes I have to stop and scrape the sides, especially if the strawberries are particularly stubborn. Don’t worry if it looks a bit weird at first—mine always does. Give it a whirl for about 30 seconds, then check the consistency.
- If it’s too thick, splash in a bit more milk. Too runny? Toss in a couple more frozen berries or another bit of banana. Or, honestly, just drink it with a straw and embrace the chaos.
- Pour into a glass, maybe top with extra fruit or a sprinkle of granola if you’re feeling all posh. Or just drink it straight out of the blender jug; no judgement here.
Notes from My (Occasionally Messy) Kitchen
- If you use frozen bananas, peel ’em before freezing. I once tried peeling after and nearly lost the feeling in my thumbs.
- Sometimes the smoothie goes a weird brownish shade if your bananas are super ripe—doesn’t look pretty, but tastes brilliant.
- Actually, I find it works better if you put the liquid in the blender first, then the fruit, then the ice. Less stuck bits at the bottom.
Weird and Wonderful Variations I’ve Tried
- Tossed in a handful of spinach—no one noticed
- Used coconut milk instead of yogurt and milk—tasted like a vacation, honestly
- Added a scoop of peanut butter—bit odd, but if you’re feeling adventurous…
- One time put in chia seeds and left it too long, and it turned into pudding. Would not recommend unless you want to eat it with a fork.
What Do You Need? (And What if You Don’t Have It…)
I always use my blender (a battered old Kenwood, thanks Mum), but you can get away with a stick blender if you’re determined enough. Or even a food processor, though be warned—it sometimes leaks a bit. No blender? There’s always the fork method, but only if you’re feeling brave and don’t mind a chunky “smoothie” (been there, done that, got the sore arm).
Keeping Leftovers (Or Not, in My House)
You can technically store this smoothie in the fridge for a day in a jar with a lid. But honestly, it’s usually gone before I even have time to clean the blender. It does separate a bit if left too long, but just shake it up and you’re back in business. If you’re planning to freeze it—maybe portion it into ice cube trays? Learned that from Sylvia’s blog and actually, it’s quite clever.
How I Love to Serve It
Most mornings, I just pour it into a pint glass and call it breakfast. But on weekends, I’ll add a dusting of granola or a couple of sliced strawberries on top (looks fancy, tastes the same). My cousin dips her toast in it, which I still think is a bit odd, but hey—each to their own. If you’re feeling extra, you can layer it with chopped fruit like a parfait. Oh, and sometimes I serve it in those old jam jars—it just feels right, you know? If you want more serving inspiration, Love & Lemons has some beautiful ideas.
My “Don’t Make This Mistake” Tips
- I once tried rushing and dumped everything in before checking how frozen the strawberries were—it sounded like the blender was chewing rocks. Let them thaw a minute if they’re rock solid.
- If you skip the yogurt, the smoothie goes a bit thin. I tried using just milk once and, well, it felt like drinking fruity water. Not great!
- Oh, and don’t overblend or the smoothie gets kind of warm (not tasty—cold is best).
FAQ—Because Friends Have Actually Asked Me These
- Can I make this without yogurt? Yep! Just use more banana, or swap in a bit of silken tofu if you’re feeling vegan-ish. Texture’s a tiny bit different, but still yummy.
- Is it okay to use only frozen fruit? Absolutely, though you might need more milk so it blends nicely. Don’t be stingy with the liquid, or your blender will complain (mine always does; and I never listen).
- How do I make it sweeter? Try adding a little honey, maple syrup, or even a couple of dates. Actually, ripe bananas are plenty sweet, so taste before you add extra.
- What if I don’t have a blender? Okay, I’ll be honest, it’s tough—but I’ve mashed everything up with a fork and then mixed like mad. It’s rustic, let’s say.
- Can I prep this the night before? Sort of! It gets a bit thicker overnight, but I think it tastes better the next day. Give it a shake or stir in the morning.
And if you ever just want to chat smoothies, or swap recipe disasters, you know where to find me. Cheers to blending!
Ingredients
- 1 cup fresh strawberries, hulled and sliced
- 1 large ripe banana, peeled and sliced
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes
- Fresh strawberries, for garnish (optional)
Instructions
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1Add the strawberries, banana, Greek yogurt, milk, honey, and vanilla extract to a blender.
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2Add the ice cubes to the blender.
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3Blend on high speed until smooth and creamy, about 30-60 seconds.
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4Taste and adjust sweetness if desired by adding more honey.
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5Pour the smoothie into glasses and garnish with fresh strawberries if desired. 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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