I’m sharing my Matcha Banana Smoothie, a simple mashup of matcha powder, spinach, and banana that might make you curious what happens when these three meet.

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I never thought a green drink could be this fun and actually wake me up. Lately Ive been diving into Green Matcha Smoothie Recipes trying to find one that hits just right, and the Matcha Banana Smoothie kept popping up so I had to try it.

Matcha powder brings a bright, grassy kick while banana smooths everything out into something almost dessert like, but still feels clean. There’s a little mystery to why it works so well, like a secret energy trick, and once you try it you’ll see why I keep making it when I need a pick me up.

Ingredients

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Matcha powder: concentrated green tea, gives caffeine and antioxidants, slightly bitter, earthy, bright flavor.
Banana: natural sweetness, potassium rich, adds creaminess, carbs for energy and fiber.
Fresh baby spinach: low cal, packed with iron and vitamins, sneaks in some leafy greens.
Unsweetened almond milk: light, dairy free, adds creaminess without much calories or protein.
Plain Greek yogurt: boosts protein and creaminess, its tangy, helps keep you full longer.
Chia or flax: extra fiber and omega 3s, thickens smoothie, adds tiny crunch sometimes.
Honey or maple syrup: natural sweetener, adds moisture and flavor, use sparingly if watching sugar.

Ingredient Quantities

1 to 2 teaspoons matcha powder (ceremonial or culinary, depends on how strong you want it)

1 medium ripe banana

1 to 2 cups fresh baby spinach

1 cup unsweetened almond milk or milk of choice

1/2 cup plain Greek yogurt or dairy free yogurt (optional)

1 tablespoon honey or maple syrup (optional)

1/2 cup ice cubes (optional)

1 tablespoon chia seeds or ground flaxseed (optional)

1/4 teaspoon vanilla extract (optional)

Pinch of sea salt (optional)

How to Make this

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1. Prep your banana and matcha: slice 1 medium ripe banana (or use frozen chunks for extra creaminess) and measure 1 to 2 teaspoons matcha; sift the matcha into a small bowl so you don’t get lumps.

2. Make a matcha slurry: add 1 to 2 tablespoons of the almond milk to the sifted matcha and whisk until smooth, this keeps it from clumping in the blender.

3. Add liquids to the blender first: pour 1 cup unsweetened almond milk (or milk of choice) into the blender, then pour in the matcha slurry. this helps the blades catch everything.

4. Add the greens and fruit: toss in 1 to 2 cups fresh baby spinach and the sliced banana (frozen if you want it colder and thicker).

5. Add creaminess and flavor: scoop in 1/2 cup plain Greek yogurt or dairy free yogurt if using, then add 1/4 teaspoon vanilla extract and a pinch of sea salt to brighten the flavors.

6. Add optional boosters: stir in 1 tablespoon chia seeds or ground flaxseed and 1 tablespoon honey or maple syrup if you want it sweeter.

7. Add ice if you want it extra cold: 1/2 cup ice cubes or more frozen banana instead of ice to avoid dilution.

8. Blend until silky smooth: start on low then crank to high for 30 to 60 seconds, stop and scrape the sides once or twice so no spinach hangs out on the lid, blend again until totally smooth.

9. Taste and adjust: if it’s too thick add a splash more milk, if not sweet enough add a little more honey or maple syrup, if you want stronger matcha add a tiny pinch more but be careful it can get bitter.

10. Serve and clean: pour into a glass, sprinkle a few chia seeds on top if you like, drink right away for best color and flavor, and rinse the blender ASAP so leftover green stuff doesn’t stick.

Equipment Needed

1. Blender, preferably high speed if you got one
2. Measuring spoons (for the matcha, vanilla, salt)
3. Measuring cup (for the almond milk and ice)
4. Small bowl and fine mesh sieve or tea strainer to sift the matcha
5. Small whisk or fork to make the matcha slurry
6. Cutting board and sharp knife to slice the banana
7. Spatula or spoon to scrape the blender sides
8. Tall glass or jar to serve in
9. Tongs or ice scoop if you plan to use ice, and a sponge for quick rinsing afterward

FAQ

Q: Is matcha the same as green tea? A: Not exactly. Matcha is powdered green tea leaves, so it's more concentrated and you ingest the whole leaf. That means more caffeine and more antioxidants than a normal steeped cup.

Q: Can I use any grade of matcha? A: Yes you can, but ceremonial grade tastes smoother and is nicer if you drink it straight. Culinary grade is fine for smoothies where other flavors hide small bitterness.

Q: How long will leftovers keep? A: Store in an airtight jar in the fridge and drink within 24 hours. The color and flavor fade after that and nutrients start to break down.

Q: Can I make this smoothie without a blender? A: You really need a blender to get the spinach and matcha mixed smoothly. A hand blender might work if you have a tall jar, but a regular blender is best.

Q: Will this give me jitters because of caffeine? A: It can if you use 2 teaspoons and you're sensitive. One teaspoon usually gives a gentle lift without strong jitters for most people.

Q: Any substitutions for almond milk? A: Sure, use oat, soy, cow milk, or coconut milk. Oat gives a creamy texture and coconut adds a tropical note, but adjust sweetness if your milk is already sweetened.

Matcha Green Smoothie Recipe Substitutions and Variations

Matcha powder: if you don’t have matcha try 1 teaspoon spirulina for the green boost (flavor is stronger so start small) or steep 1 strong green tea bag, chill it and add instead, though it will thin the smoothie a bit.
Banana: swap with 1 cup frozen mango for sweetness and creaminess, or 1/2 avocado for a super creamy, less sweet texture and added healthy fats.
Unsweetened almond milk: use oat milk or regular dairy milk for a richer mouthfeel, or coconut water if you want a lighter, more hydrating drink.
Plain Greek yogurt: replace with 1/2 cup silken tofu or dairy free coconut yogurt to keep it creamy while making it vegan, or use cottage cheese if you want extra protein and don’t mind the tang.

Pro Tips

1) Treat the matcha like gold, sift it and make a tiny slurry with a tablespoon or two of milk first so no lumps show up later. Use 1 tsp if youre new to matcha, 2 tsp if you like it bold, and remember it gets bitter fast so dont overdo it.

2) For thick creamy texture use frozen banana chunks instead of ice, it keeps the flavor rich and doesnt water the drink down. If you gotta use ice, use larger cubes and blend briefly so it doesnt dilute everything.

3) Add liquids and the matcha slurry to the blender first, then the greens and fruit, start blending on low and then crank it up, stop once or twice to scrape the sides so no spinach hides up top. Over-blending makes it foamy and a bit dull, so dont run it on high for ages.

4) If it tastes flat or too bitter, a tiny pinch of sea salt or a spoon of yogurt/honey will round it out, and a scoop of chia or ground flax thickens it without changing the flavor much. Rinse the blender right away, otherwise that green stuff is a pain to clean later.

Matcha Green Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm sharing my Matcha Banana Smoothie, a simple mashup of matcha powder, spinach, and banana that might make you curious what happens when these three meet.

Servings

servings

Calories

380

kcal

Equipment: 1. Blender, preferably high speed if you got one
2. Measuring spoons (for the matcha, vanilla, salt)
3. Measuring cup (for the almond milk and ice)
4. Small bowl and fine mesh sieve or tea strainer to sift the matcha
5. Small whisk or fork to make the matcha slurry
6. Cutting board and sharp knife to slice the banana
7. Spatula or spoon to scrape the blender sides
8. Tall glass or jar to serve in
9. Tongs or ice scoop if you plan to use ice, and a sponge for quick rinsing afterward

Ingredients

1 to 2 teaspoons matcha powder (ceremonial or culinary, depends on how strong you want it)
1 medium ripe banana
1 to 2 cups fresh baby spinach
1 cup unsweetened almond milk or milk of choice
1/2 cup plain Greek yogurt or dairy free yogurt (optional)
1 tablespoon honey or maple syrup (optional)
1/2 cup ice cubes (optional)
1 tablespoon chia seeds or ground flaxseed (optional)
1/4 teaspoon vanilla extract (optional)
Pinch of sea salt (optional)

Directions

Prep your banana and matcha: slice 1 medium ripe banana (or use frozen chunks for extra creaminess) and measure 1 to 2 teaspoons matcha; sift the matcha into a small bowl so you don't get lumps.
Make a matcha slurry: add 1 to 2 tablespoons of the almond milk to the sifted matcha and whisk until smooth, this keeps it from clumping in the blender.
Add liquids to the blender first: pour 1 cup unsweetened almond milk (or milk of choice) into the blender, then pour in the matcha slurry. this helps the blades catch everything.
Add the greens and fruit: toss in 1 to 2 cups fresh baby spinach and the sliced banana (frozen if you want it colder and thicker).
Add creaminess and flavor: scoop in 1/2 cup plain Greek yogurt or dairy free yogurt if using, then add 1/4 teaspoon vanilla extract and a pinch of sea salt to brighten the flavors.
Add optional boosters: stir in 1 tablespoon chia seeds or ground flaxseed and 1 tablespoon honey or maple syrup if you want it sweeter.
Add ice if you want it extra cold: 1/2 cup ice cubes or more frozen banana instead of ice to avoid dilution.
Blend until silky smooth: start on low then crank to high for 30 to 60 seconds, stop and scrape the sides once or twice so no spinach hangs out on the lid, blend again until totally smooth.
Taste and adjust: if it's too thick add a splash more milk, if not sweet enough add a little more honey or maple syrup, if you want stronger matcha add a tiny pinch more but be careful it can get bitter.
Serve and clean: pour into a glass, sprinkle a few chia seeds on top if you like, drink right away for best color and flavor, and rinse the blender ASAP so leftover green stuff doesn't stick.

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.