Green Matcha Smoothie With Banana: The Ultimate Breakfast Smoothie Recipe

I crafted a Matcha Smoothie that pairs creamy banana and antioxidant-rich matcha with one surprising pantry ingredient, and I reveal the simple trick behind it.

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I never thought a green drink would become my morning obsession but this Green Matcha Smoothie With Banana did. The banana gives a silky, familiar sweetness while matcha green tea powder adds an almost electric calm that makes my brain focus, weird right.

It feels like the kind of Matcha Smoothie you find when you stop scrolling and actually pay attention to flavors, its simple yet kind of magicked. I tell people it changed how I think about breakfasts, its one of those Healthy Drinks Smoothies that’s easy to fall for, and I still get that small thrill when I see the vivid green.

Ingredients

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Creamy sweetness, fiber rich, boosts carbs for energy, naturally masks matcha bitterness
Bright green antioxidant punch, gentle caffeine, lifts focus, kinda grassy and not bitter if good
Adds silkiness some protein or none depending on type, keeps smoothie smooth and drinkable
Thick creaminess boosts protein and probiotics makes it filling tangy note sometimes
Natural sweeteners, small mineral boost, sweeter than fruit so add sparingly
Chills and thins texture, makes smoothie frosty without changing flavor much
Tiny splash lifts sweetness warms flavors it’s low calories but feels like dessert

Ingredient Quantities

1 medium ripe banana, peeled or about 1 cup frozen banana slices

1 teaspoon matcha green tea powder, ceremonial or culinary grade

1 cup unsweetened almond milk or oat milk or regular dairy milk

1/2 cup plain Greek yogurt (optional)

1 teaspoon honey or maple syrup

1/2 to 1 cup ice cubes

1/4 teaspoon vanilla extract (optional)

Pinch of fine sea salt (optional)

How to Make this

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1. Gather everything: 1 medium ripe banana (or 1 cup frozen banana slices), 1 tsp matcha powder, 1 cup milk of your choice (almond, oat, or dairy), 1/2 cup plain Greek yogurt (optional), 1 tsp honey or maple syrup, 1/4 tsp vanilla extract (optional), a pinch of fine sea salt, and 1/2 to 1 cup ice cubes.

2. Sift the matcha into a small bowl to knock out any clumps, then add 1 to 2 tablespoons warm water or a little milk and whisk till smooth. This “blooms” the matcha so you don’t get gritty bits.

3. Add 1 cup milk to the blender first, that helps everything blend better and prevents the matcha from sticking to the blades.

4. Pour in the matcha slurry, then add the banana (fresh or frozen), Greek yogurt if using, honey or maple syrup, vanilla, and the pinch of salt.

5. Add 1/2 cup ice to start, or 1/2 to 1 cup depending how thick and cold you want it. If you used frozen banana you might not need much ice at all.

6. Blend on low for a few seconds to combine, then up the speed and blend until totally smooth, about 30 to 60 seconds. Pulse a few times if you used lots of ice or big frozen chunks.

7. Taste and tweak: add more sweetener if it needs it, more milk if too thick, or more ice or frozen banana if too thin. Blend briefly after any changes.

8. Don’t overblend, or the smoothie can get warm and the texture goes off. Aim for a creamy, frothy finish.

9. Pour into a glass, sprinkle a tiny pinch of matcha on top or add a banana slice if you want, and drink right away for best flavor and texture.

Equipment Needed

1. Blender, high speed if you got one so ice and frozen banana blend smooth
2. 1 cup measuring cup, for the milk and roughly measuring ice
3. Measuring spoons, for the matcha, vanilla, salt and sweetener
4. Small fine mesh sieve or sifter, to knock out matcha clumps
5. Small bowl, to mix the matcha slurry
6. Small whisk or fork, to whisk the matcha in the bowl, a spoon works too
7. Spatula or spoon, to scrape yogurt and banana into the blender
8. Knife and cutting board, to slice the banana and garnish
9. Tall serving glass (plus a straw if you like) to drink right away

FAQ

1 medium ripe banana, peeled or about 1 cup frozen banana slices

1 teaspoon matcha green tea powder, ceremonial or culinary grade

1 cup unsweetened almond milk or oat milk or regular dairy milk

1/2 cup plain Greek yogurt (optional)

1 teaspoon honey or maple syrup

1/2 to 1 cup ice cubes

1/4 teaspoon vanilla extract (optional)

Pinch of fine sea salt (optional)

Q: Can I use any matcha powder? A: Yes but quality matters. Culinary matcha works fine for smoothies but ceremonial grade tastes greener and smoother. If your matcha is bitter use a bit less.

Q: How much caffeine is in this? A: About 30 to 70 mg depending on the matcha and scoop size, roughly like a small cup of coffee. If you are caffeine sensitive use half the matcha.

Q: Can I make this ahead of time? A: You can blend and refrigerate for up to 24 hours, but it may separate and the color dims. Shake or re-blend before drinking.

Q: Fresh banana or frozen which is better? A: Frozen gives a thicker, colder smoothie. Fresh is fine if you prefer thinner and don't like icy textures.

Q: My matcha lumps, how do I prevent that? A: Whisk matcha with a little milk first or sift the powder into the blender. Adding liquid before powder also helps.

Q: Can I use a different milk? A: Absolutely. Oat, almond, soy or dairy all work. Oat milk makes it slightly sweeter and creamier.

Green Matcha Smoothie With Banana: The Ultimate Breakfast Smoothie Recipe Substitutions and Variations

Banana: swap with 1/2 ripe avocado for creamy, less sweet texture, or 1 cup frozen mango or peaches for fruity sweetness, or 1 cup silken tofu for extra protein and a neutral base.
Matcha powder: if you’re out, use 1/2 tsp spirulina for color and nutrients but add a bit more sweetener since it’s earthy, or 1 tsp powdered green tea (culinary grade), or 1/2 tsp instant green tea mixed with a touch of honey to mimic the flavor.
Milk: instead of almond/oat/dairy, use soy milk for more protein, coconut milk for a richer, creamier result, or cashew milk for a mild, slightly nutty taste.
Greek yogurt / sweetener: replace 1/2 cup Greek yogurt with 1/2 cup dairy free yogurt or silken tofu, and swap 1 tsp honey or maple with 1-2 chopped dates, 1 tbsp agave, or a few drops of liquid stevia to cut sugar.

Pro Tips

1) Freeze the banana in single layers on a tray first, then bag ’em. That way the pieces dont clump into one giant rock and your blender wont struggle. Frozen banana gives creaminess so you can cut way back on ice.

2) Get rid of matcha grit by sifting it and pre-mixing into a little warm (not hot) water or milk. If you dont have a whisk, use a small jar and shake, or a fork, or a tiny hand frother. No clumps = smoother sip.

3) Keep the smoothie cold and airy by blending in short bursts and using cold ingredients. If the jar gets warm stop and stir, then pulse again. Overblending will make it slightly warm and thin the texture.

4) Tweak for balance: a tiny pinch of salt really brings out the matcha, and a spoonful of nut butter or half an avocado makes it silkier and keeps you full longer. Always taste before adding more sweetener, matcha can be bitter but a little goes a long way.

Green Matcha Smoothie With Banana: The Ultimate Breakfast Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I crafted a Matcha Smoothie that pairs creamy banana and antioxidant-rich matcha with one surprising pantry ingredient, and I reveal the simple trick behind it.

Servings

servings

Calories

241

kcal

Equipment: 1. Blender, high speed if you got one so ice and frozen banana blend smooth
2. 1 cup measuring cup, for the milk and roughly measuring ice
3. Measuring spoons, for the matcha, vanilla, salt and sweetener
4. Small fine mesh sieve or sifter, to knock out matcha clumps
5. Small bowl, to mix the matcha slurry
6. Small whisk or fork, to whisk the matcha in the bowl, a spoon works too
7. Spatula or spoon, to scrape yogurt and banana into the blender
8. Knife and cutting board, to slice the banana and garnish
9. Tall serving glass (plus a straw if you like) to drink right away

Ingredients

1 medium ripe banana, peeled or about 1 cup frozen banana slices
1 teaspoon matcha green tea powder, ceremonial or culinary grade
1 cup unsweetened almond milk or oat milk or regular dairy milk
1/2 cup plain Greek yogurt (optional)
1 teaspoon honey or maple syrup
1/2 to 1 cup ice cubes
1/4 teaspoon vanilla extract (optional)
Pinch of fine sea salt (optional)

Directions

Gather everything: 1 medium ripe banana (or 1 cup frozen banana slices), 1 tsp matcha powder, 1 cup milk of your choice (almond, oat, or dairy), 1/2 cup plain Greek yogurt (optional), 1 tsp honey or maple syrup, 1/4 tsp vanilla extract (optional), a pinch of fine sea salt, and 1/2 to 1 cup ice cubes.
Sift the matcha into a small bowl to knock out any clumps, then add 1 to 2 tablespoons warm water or a little milk and whisk till smooth. This "blooms" the matcha so you don't get gritty bits.
Add 1 cup milk to the blender first, that helps everything blend better and prevents the matcha from sticking to the blades.
Pour in the matcha slurry, then add the banana (fresh or frozen), Greek yogurt if using, honey or maple syrup, vanilla, and the pinch of salt.
Add 1/2 cup ice to start, or 1/2 to 1 cup depending how thick and cold you want it. If you used frozen banana you might not need much ice at all.
Blend on low for a few seconds to combine, then up the speed and blend until totally smooth, about 30 to 60 seconds. Pulse a few times if you used lots of ice or big frozen chunks.
Taste and tweak: add more sweetener if it needs it, more milk if too thick, or more ice or frozen banana if too thin. Blend briefly after any changes.
Don't overblend, or the smoothie can get warm and the texture goes off. Aim for a creamy, frothy finish.
Pour into a glass, sprinkle a tiny pinch of matcha on top or add a banana slice if you want, and drink right away for best flavor and texture.

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.