I created a Turmeric Smoothie with banana and ginger that uses turmeric’s detoxifying properties to offer a curious, easy way to support your immunity.

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I can’t stop thinking about this Banana Ginger Turmeric Smoothie: Perfect Detox And Immunity Drink. A ripe banana tempers the assertive turmeric so you actually want another sip, and that contrast wakes you up.

I tinker with blends a lot, sometimes fail, sometimes strike gold and this one keeps pulling me back. It feels familiar like the Turmeric Smoothie ideas that float around but it has a twist, and it even pops up in Ginger Smoothie Recipes I save for later.

It’s simple, a little bracing, and makes me wonder what small change could make it even better.

Ingredients

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Banana: natural sweetness, potassium rich for energy, fiber helps digestion and keeps you full
Turmeric: anti inflammatory curcumin, may support immunity and reduce inflammation
Ginger: spicy, warms the gut, soothes nausea and aids digestion
Greek yogurt: adds creaminess and protein, calcium rich, makes smoothie more filling
Almond milk: light, low calorie, adds smooth texture without heavy dairy
Chia seeds: tiny fiber bombs, add omega 3 fats and thicken the drink
Lemon juice: bright, tart vitamin C boost, balances sweetness and wakes flavors up

Ingredient Quantities

1 large ripe banana, frozen if you can (or fresh)

1 cup unsweetened almond milk or any milk you prefer

1/2 teaspoon ground turmeric or 1 inch fresh turmeric root peeled and grated

1/2 to 1 inch fresh ginger root peeled and grated (about 1/4 to 1/2 teaspoon ground ginger if using dried)

1/4 cup plain Greek yogurt or plain plant based yogurt for creaminess, optional

1 teaspoon honey or maple syrup, add more if you like it sweeter

1 teaspoon freshly squeezed lemon juice

Pinch of freshly ground black pepper to help absorb the turmeric

1 tablespoon chia seeds or ground flaxseed, optional for fiber

1 teaspoon coconut oil or MCT oil, optional to boost turmeric absorption

4 to 6 ice cubes if your banana isnt frozen

How to Make this

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1. Gather everything: 1 large ripe banana (frozen if you can), 1 cup unsweetened almond milk or any milk, 1/2 tsp ground turmeric or 1 inch fresh turmeric peeled and grated, 1/2 to 1 inch fresh ginger peeled and grated or 1/4–1/2 tsp ground ginger, 1/4 cup plain Greek or plant based yogurt optional, 1 tsp honey or maple syrup, 1 tsp fresh lemon juice, pinch freshly ground black pepper, 1 tbsp chia seeds or ground flax optional, 1 tsp coconut oil or MCT oil optional, and 4–6 ice cubes if your banana isnt frozen.

2. Prep fresh roots first: peel and finely grate the turmeric and ginger. If you use ground turmeric or ginger use the smaller amounts listed so the flavor doesnt get too sharp.

3. Add liquids to the blender first: pour in 1 cup milk, then the 1/4 cup yogurt if using, and the 1 tsp coconut or MCT oil (the fat helps absorb turmeric).

4. Add the banana, grated turmeric and ginger (or the ground spices), 1 tsp honey or maple syrup, and 1 tsp lemon juice into the blender. Sprinkle in the pinch of black pepper to boost turmeric absorption.

5. Stir in the 1 tbsp chia or ground flax if using, those add fiber and make it more filling.

6. Add 4–6 ice cubes only if your banana isnt frozen. If your banana is frozen skip the ice so it doesnt get too slushy.

7. Blend on high for about 45–60 seconds or until silky smooth. If you used frozen banana or big ice chunks pulse a few times first, scrape down the sides and blend again.

8. Taste and tweak: add a little more honey or maple if you want it sweeter, more milk if too thick, or an extra ice cube if you want it colder. If you added chia let it sit 2–3 minutes to thicken or drink right away if you like it thinner.

9. Pour into a glass, dust a tiny extra pinch of black pepper or a few chia seeds on top if you like. Be careful, turmeric stains so wipe spills quickly.

10. Store any leftover in a sealed jar in the fridge for up to 24 hours, shake before drinking because the chia can settle. Clean the blender asap so the turmeric doesnt leave a permanent stain.

Equipment Needed

1. Blender (high speed if you got one)
2. Cutting board
3. Sharp knife for peeling and chopping turmeric and ginger
4. Microplane or fine grater for the fresh roots
5. Measuring cups and measuring spoons
6. Spoon or spatula for stirring and scraping the blender
7. Peeler (optional, handy for turmeric and ginger)
8. Glass or jar with lid for serving and storing leftovers

FAQ

Q: Can I use fresh turmeric instead of ground and how much should I use?

Yes. Use about 1 inch fresh turmeric root peeled and grated in place of 1/2 teaspoon ground. Fresh gives a brighter flavor, but either works — just taste and adjust.

Q: Why add a pinch of black pepper and some oil?

Piperine in black pepper helps your body absorb curcumin from turmeric, and a little fat like coconut or MCT oil boosts that absorption too. A pinch and 1 teaspoon of oil is enough.

Q: My smoothie is too spicy from the ginger, how can I tone it down?

Use less fresh ginger, try 1/4 inch instead of 1/2 to 1 inch, or swap for 1/4 teaspoon ground ginger. Add more banana or yogurt to mellow the heat, you'll still get the zing without the burn.

Q: Can I swap the almond milk or skip yogurt?

Absolutely. Any milk works — dairy, oat, soy — or even water in a pinch. Yogurt is optional and makes it creamier and tangier, but you can skip it or use plant based yogurt.

Q: How long can I store this, and can I make it ahead?

Make it ahead and keep in the fridge up to 24 hours. It may separate a bit, just shake or stir before drinking. You can also freeze portions or blend into popsicles for later.

Q: Is it safe to drink every day?

For most people small daily amounts are fine, but if you take blood thinners, have gallbladder issues, are pregnant, or nursing check with your doctor first. Also dont give honey to babies under 1 year old.

Banana Ginger Turmeric Smoothie: Perfect Detox And Immunity Drink Recipe Substitutions and Variations

Pro Tips

1) Use a frozen banana and skip the ice. Frozen banana = creamier texture and less watery. If you do toss in ice, pulse first so the blender doesnt strain, then scrape the sides and finish blending.

2) Add a little fat and the black pepper with the milk not last. The teaspoon of coconut or MCT oil plus that pinch of black pepper actually helps your body use the turmeric better. Put the oil in with the liquids so it emulsifies and doesnt float.

3) Fresh turmeric is zingy and it stains, so use less than you think and grate super fine. Wear gloves or use a plastic bag to hold it while you grate, and wipe spills right away or it will dye everything. Ground turmeric is milder, so cut the amount if youre switching.

4) Chia timing and safety notes. If you add chia it will thicken after a few minutes, so blend then wait 2–3 minutes for a pudding-like drink, or drink right away if you want it thin. Also, if youre on blood thinners or pregnant, check with your doctor about using a lot of turmeric.

Banana Ginger Turmeric Smoothie: Perfect Detox And Immunity Drink Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created a Turmeric Smoothie with banana and ginger that uses turmeric's detoxifying properties to offer a curious, easy way to support your immunity.

Servings

servings

Calories

320

kcal

Equipment: 1. Blender (high speed if you got one)
2. Cutting board
3. Sharp knife for peeling and chopping turmeric and ginger
4. Microplane or fine grater for the fresh roots
5. Measuring cups and measuring spoons
6. Spoon or spatula for stirring and scraping the blender
7. Peeler (optional, handy for turmeric and ginger)
8. Glass or jar with lid for serving and storing leftovers

Ingredients

1 large ripe banana, frozen if you can (or fresh)
1 cup unsweetened almond milk or any milk you prefer
1/2 teaspoon ground turmeric or 1 inch fresh turmeric root peeled and grated
1/2 to 1 inch fresh ginger root peeled and grated (about 1/4 to 1/2 teaspoon ground ginger if using dried)
1/4 cup plain Greek yogurt or plain plant based yogurt for creaminess, optional
1 teaspoon honey or maple syrup, add more if you like it sweeter
1 teaspoon freshly squeezed lemon juice
Pinch of freshly ground black pepper to help absorb the turmeric
1 tablespoon chia seeds or ground flaxseed, optional for fiber
1 teaspoon coconut oil or MCT oil, optional to boost turmeric absorption
4 to 6 ice cubes if your banana isnt frozen

Directions

Gather everything: 1 large ripe banana (frozen if you can), 1 cup unsweetened almond milk or any milk, 1/2 tsp ground turmeric or 1 inch fresh turmeric peeled and grated, 1/2 to 1 inch fresh ginger peeled and grated or 1/4–1/2 tsp ground ginger, 1/4 cup plain Greek or plant based yogurt optional, 1 tsp honey or maple syrup, 1 tsp fresh lemon juice, pinch freshly ground black pepper, 1 tbsp chia seeds or ground flax optional, 1 tsp coconut oil or MCT oil optional, and 4–6 ice cubes if your banana isnt frozen.
Prep fresh roots first: peel and finely grate the turmeric and ginger. If you use ground turmeric or ginger use the smaller amounts listed so the flavor doesnt get too sharp.
Add liquids to the blender first: pour in 1 cup milk, then the 1/4 cup yogurt if using, and the 1 tsp coconut or MCT oil (the fat helps absorb turmeric).
Add the banana, grated turmeric and ginger (or the ground spices), 1 tsp honey or maple syrup, and 1 tsp lemon juice into the blender. Sprinkle in the pinch of black pepper to boost turmeric absorption.
Stir in the 1 tbsp chia or ground flax if using, those add fiber and make it more filling.
Add 4–6 ice cubes only if your banana isnt frozen. If your banana is frozen skip the ice so it doesnt get too slushy.
Blend on high for about 45–60 seconds or until silky smooth. If you used frozen banana or big ice chunks pulse a few times first, scrape down the sides and blend again.
Taste and tweak: add a little more honey or maple if you want it sweeter, more milk if too thick, or an extra ice cube if you want it colder. If you added chia let it sit 2–3 minutes to thicken or drink right away if you like it thinner.
Pour into a glass, dust a tiny extra pinch of black pepper or a few chia seeds on top if you like. Be careful, turmeric stains so wipe spills quickly.
Store any leftover in a sealed jar in the fridge for up to 24 hours, shake before drinking because the chia can settle. Clean the blender asap so the turmeric doesnt leave a permanent stain.

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.