I just mixed up an Avocado And Banana Smoothie that’s unbelievably creamy, filling, and actually keeps me full until lunch, so you should keep scrolling.

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I’m obsessed with this avocado smoothie vibe because it tastes like green velvet that actually wakes me up. I love how the ripe avocado gives it that creamy hug without being sweet, while the fresh spinach adds a mellow, slightly grassy note.

And that combo makes me feel like I’ve done something sensible, even if I’m half-asleep. I brag about this one to friends who want Banana And Avocado Recipes or a Smoothie With Avocado that doesn’t feel weird.

Creamy, bright, slightly grassy. Totally snackable, filling, and oddly grown-up.

Feels like a tiny indulgence that actually feeds you, really honest.

Ingredients

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Half avocado — creamy, silky texture that makes the smoothie feel indulgent and filling.
Medium banana adds natural sweetness and a smooth, thick mouthfeel you’ll love.
Basically, spinach sneaks in greens without tasting grassy, plus it’s full of vitamins.
Milk or plant milk loosens things up and adds a mellow, comforting base.
Plain yogurt brings tang and creaminess, and it makes the drink more satisfying.
Plus, honey or maple syrup gives a touch of sweetness if the banana isn’t enough.
Ice cubes or frozen banana make it cold and frosty, like a café smoothie.
Fresh lemon or lime juice brightens flavors and keeps the richness from getting flat.
Pinch of salt wakes up the taste and balances the sweetness just right.

Ingredient Quantities

1/2 ripe avocado, peeled and pitted

1 medium ripe banana (about 100 to 120 g)

1 packed cup fresh spinach (about 30 g)

1/2 to 3/4 cup milk or plant milk (120 to 180 ml) depending how thick you want it

1/4 to 1/2 cup plain yogurt or dairy free yogurt (60 to 120 g)

1 tablespoon honey or maple syrup, optional for sweetness

1/2 cup ice cubes or 1 small frozen banana for extra chill

1 teaspoon fresh lemon or lime juice to brighten the flavor, optional

Pinch of salt to enhance the taste, optional

How to Make this

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1. Grab a blender and add 1/2 ripe avocado (peeled and pitted) and 1 medium ripe banana (about 100 to 120 g); if you like it colder, use a small frozen banana instead of fresh.

2. Toss in 1 packed cup fresh spinach (about 30 g); it wilts down fast so don’t worry about the volume.

3. Pour in 1/2 to 3/4 cup milk or plant milk (120 to 180 ml) depending how thick you want the smoothie; less milk = thicker.

4. Add 1/4 to 1/2 cup plain yogurt or dairy free yogurt (60 to 120 g) for creaminess and body.

5. If you want it sweeter, stir in 1 tablespoon honey or maple syrup; taste later and add more only if needed.

6. Add 1/2 cup ice cubes for chill and froth, or skip the ice if you used a frozen banana.

7. Drop in 1 teaspoon fresh lemon or lime juice to brighten flavor, and a pinch of salt to make everything pop (both optional but really help).

8. Secure the lid and blend on high until completely smooth, scraping down the sides once if bits of spinach or avocado hide there.

9. Taste and adjust: more sweetener for sweetness, more milk to thin, or a little more lemon if it’s flat.

10. Pour into a glass and enjoy right away; to make more, just double all ingredients and blend in a larger pitcher.

Equipment Needed

1. Blender with a secure lid
2. Cutting board
3. Paring knife for peeling and pitting the avocado
4. Measuring cups (1/4, 1/2, 3/4 cup)
5. Measuring spoons (teaspoon)
6. Rubber spatula to scrape the jar
7. Tall drinking glass or serving cup
8. Ice scoop or small bowl for ice cubes

FAQ

Q: Can I make this smoothie without yogurt? A: Yes, you can skip the yogurt, it's fine. Use a bit more milk or a frozen banana to keep it creamy, or add a spoon of nut butter for thickness and protein.

Q: Will the avocado make it taste avocado-y? A: Not really, avocado mostly gives creaminess and healthy fats, the banana and spinach hide the flavor so it tastes sweet and mild, not like eating avocado on toast.

Q: Can I use frozen spinach instead of fresh? A: Sure, frozen works. Use about the same weight, but you might need a touch more liquid since frozen greens can clump up, blend longer until smooth.

Q: How long will the smoothie stay good in the fridge? A: Best to drink within 24 hours, it will separate after a while so just shake or stir, but taste and color start to change after a day.

Q: Is it okay to replace milk with water or juice? A: Water will work but it will be less creamy, juice makes it sweeter and can overpower the spinach, plant milks like almond or oat are the best substitutes for creaminess.

Q: Any tips to keep the color bright green? A: Add the lemon or lime juice, blend last and drink right away, and avoid storing too long. Also, use a ripe banana but not overly brown or the smoothie will be more brownish-green.

Avocado, Banana And Spinach Smoothie Recipe Substitutions and Variations

Avocado: swap with 1/2 cup silken tofu for same creaminess and protein, or 1/4 cup cashew cream if you want a nuttier taste.
Banana: use 1/2 to 3/4 cup frozen mango or 1 small pear for sweetness if you dont want banana flavor.
Spinach: replace with 1 packed cup kale or 1/2 cup frozen peas for color and nutrients, though kale can be a bit earthier.
Milk / Yogurt: use almond, oat, or soy milk and coconut yogurt if you need dairy free; for extra protein swap yogurt for plain Greek yogurt or a scoop of protein powder.

Pro Tips

1. If you want it colder and thicker, freeze the banana ahead of time instead of using ice. Ice waters it down a bit, frozen banana keeps it creamy and still cold. Also, slice the banana before freezing so your blender won’t struggle.

2. Add the lemon or lime juice last and just a bit. It wakes up the flavors without making it sour, and a tiny pinch of salt does wonders to make everything taste brighter. Taste as you go, dont dump it all in at once.

3. For an ultra smooth texture, blend the liquid and spinach first, then add the banana and avocado, and blend again. That way you avoid spinach bits and you wont have to scrape the sides as much.

4. Make it your own: swap yogurt for a thicker greek style one if you want more protein, or use a flavored plant milk for extra taste. But if you use sweet milk or flavored yogurt, cut back on the honey or maple so it doesnt get too sweet.

Avocado, Banana And Spinach Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just mixed up an Avocado And Banana Smoothie that's unbelievably creamy, filling, and actually keeps me full until lunch, so you should keep scrolling.

Servings

servings

Calories

413

kcal

Equipment: 1. Blender with a secure lid
2. Cutting board
3. Paring knife for peeling and pitting the avocado
4. Measuring cups (1/4, 1/2, 3/4 cup)
5. Measuring spoons (teaspoon)
6. Rubber spatula to scrape the jar
7. Tall drinking glass or serving cup
8. Ice scoop or small bowl for ice cubes

Ingredients

1/2 ripe avocado, peeled and pitted
1 medium ripe banana (about 100 to 120 g)
1 packed cup fresh spinach (about 30 g)
1/2 to 3/4 cup milk or plant milk (120 to 180 ml) depending how thick you want it
1/4 to 1/2 cup plain yogurt or dairy free yogurt (60 to 120 g)
1 tablespoon honey or maple syrup, optional for sweetness
1/2 cup ice cubes or 1 small frozen banana for extra chill
1 teaspoon fresh lemon or lime juice to brighten the flavor, optional
Pinch of salt to enhance the taste, optional

Directions

Grab a blender and add 1/2 ripe avocado (peeled and pitted) and 1 medium ripe banana (about 100 to 120 g); if you like it colder, use a small frozen banana instead of fresh.
Toss in 1 packed cup fresh spinach (about 30 g); it wilts down fast so don’t worry about the volume.
Pour in 1/2 to 3/4 cup milk or plant milk (120 to 180 ml) depending how thick you want the smoothie; less milk = thicker.
Add 1/4 to 1/2 cup plain yogurt or dairy free yogurt (60 to 120 g) for creaminess and body.
If you want it sweeter, stir in 1 tablespoon honey or maple syrup; taste later and add more only if needed.
Add 1/2 cup ice cubes for chill and froth, or skip the ice if you used a frozen banana.
Drop in 1 teaspoon fresh lemon or lime juice to brighten flavor, and a pinch of salt to make everything pop (both optional but really help).
Secure the lid and blend on high until completely smooth, scraping down the sides once if bits of spinach or avocado hide there.
Taste and adjust: more sweetener for sweetness, more milk to thin, or a little more lemon if it’s flat.
Pour into a glass and enjoy right away; to make more, just double all ingredients and blend in a larger pitcher.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.