I share a Fresh Strawberry Banana Smoothie made with only four ingredients, using yogurt for protein or an easy dairy free swap, with optional oats or a spoonful of peanut butter for extra nutrition.

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I almost always reach for strawberries and a ripe banana when I need something fast and actually satisfying. This Fresh Strawberry Banana Smoothie tastes brighter than it looks, like somebody cleaned up dessert and made it honest.

I like that it’s a Fruit Smoothie With Milk kind of option, creamy enough to feel like a treat but light enough to not ruin your day. Sometimes I mess up proportions and it still turns out great, which is the best part.

If you like simple wins that still surprise you, this one will do that, and maybe make mornings less of a drag.

Ingredients

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Strawberries: Bright, sweet-tart berries, high in vitamin C and fiber, add fresh flavor and color.
Banana: Creamy, naturally sweet, packed with potassium and carbs for energy, thickens the drink.
Greek yogurt: Adds protein and tangy creaminess, keeps you full; swap for dairy free alternatives.
Milk of choice: Dilutes and smooths texture, adds calcium or plant-based nutrients, changes flavor subtly.
Rolled oats: Boosts fiber and slow carbs, makes smoothie more filling and breakfast-ready.
Peanut butter: Creamy flavor, adds healthy fats and extra protein, makes it so satisfying.
Ice: Chills and thins fresh-fruit blends, keeps texture icy; skip if using frozen fruit.

Ingredient Quantities

1 cup strawberries, fresh or frozen

1 ripe banana, peeled

1/2 cup plain Greek yogurt, or skip for dairy free

3/4 cup milk of choice (almond, cow, oat, etc)

1/4 cup rolled oats (optional, for a more filling breakfast)

1 tbsp peanut butter (optional, so good)

1/2 cup ice (optional, if using fresh fruit)

How to Make this

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1. Wash and hull 1 cup strawberries (fresh or frozen) and peel 1 ripe banana; if you want a thicker, creamier texture freeze the banana in slices ahead of time, frozen fruit means you can skip the ice.

2. Add the liquids to the blender first: 3/4 cup milk of choice (almond, cow, oat, etc) and 1/2 cup plain Greek yogurt if using it; if you skip yogurt for dairy free, add an extra 2 to 3 tablespoons milk so the smoothie isnt too thick.

3. Put the fruit in next: strawberries and banana, then add 1/4 cup rolled oats if you want a more filling breakfast (pulse the oats first if you dont like any grit so they blend super smooth).

4. Add 1 tablespoon peanut butter now if using, it gives protein and a nice flavor, its so good with banana; add 1/2 cup ice only if you used fresh fruit and want it cold and frosty.

5. Start blending on low for 10 to 15 seconds to combine, then crank to high and blend until smooth, about 30 to 45 seconds total; stop and scrape down the sides once or twice so everything gets blended evenly.

6. Check texture and taste, if too thick add a splash more milk, if too thin add a few more frozen berries or a little more yogurt; if you want it sweeter a drizzle of honey or maple syrup helps but its optional.

7. If you added oats let the smoothie sit 1 minute before drinking so the oats soften slightly and the texture improves.

8. Pour into a glass, garnish with a strawberry slice or a tiny swirl of peanut butter if you like, and drink right away for best flavor; store leftovers in the fridge up to 24 hours and give it a good shake or stir before drinking.

Equipment Needed

1. Blender, preferably high power but any blender that can crush ice and oats will do, dont overfill it.
2. Measuring cups and measuring spoons for the milk, yogurt, oats and peanut butter.
3. Cutting board and a small paring knife to hull strawberries and slice the banana.
4. Freezer tray or shallow container for freezing banana slices ahead of time if you want a creamier texture.
5. Rubber spatula or wooden spoon to scrape down the blender sides so everything mixes evenly.
6. Tall glass or jar for serving, plus a straw or long spoon if you like.
7. Fine mesh sieve or colander to rinse and drain strawberries quickly.
8. Kitchen towel or paper towels for drying fruit and quick cleanups, saves time later.

FAQ

Can I make this smoothie dairy free? A: Yes, just swap the milk for almond, oat, soy or coconut milk and use a dairy free yogurt or skip the yogurt altogether. It might be a bit thinner without yogurt so add a frozen banana or a few ice cubes to thicken it up.

Should I use fresh or frozen strawberries? A: Frozen makes a thicker, colder smoothie and you usually don't need ice. Fresh works fine too, but add the 1/2 cup ice if you want it chilled and slightly thicker.

What does the rolled oats do and do I need to soak them? A: Oats add fiber and make the smoothie more filling. You don't have to soak them, but soaking 5 minutes in the milk softens them and gives a smoother texture. Quick oats blend smoother than old fashioned ones.

Can I replace the peanut butter? A: For sure, use almond butter, cashew butter, or sunflower seed butter if you're nut free. Each will change the flavor a bit but all add creaminess and protein.

How do I store leftovers and how long do they last? A: Put leftovers in an airtight container in the fridge and drink within 24 hours. Expect some separation, just stir or shake before drinking. You can also freeze portions in popsicle molds for longer storage.

Want it thicker or thinner, what do I change? A: For thicker: use frozen fruit, more yogurt, or add a scoop of oats. For thinner: add more milk, or blend in a little water. Taste as you go, its easy to fix.

Strawberry Banana Smoothie Recipe Substitutions and Variations

Strawberries: swap with frozen mixed berries or frozen peaches. They’ll give similar color and chill, peaches add a sweeter, slightly different flavor.
Banana: use ripe mango for similar sweetness and texture, or half an avocado plus a touch of honey for creamy texture with less sugar.
Plain Greek yogurt: use coconut or soy yogurt to go dairy free, or silken tofu for a protein rich, silky texture.
Peanut butter: try almond or cashew butter, or sunflower seed butter if you need nut free, same creaminess just a different taste.

Pro Tips

1. Freeze the banana in slices ahead of time and add a small splash of milk to the blender first so the blades can grab the frozen pieces, otherwise pulse a few times to break them up; it makes the smoothie way creamier and more like soft serve, but dont leave it running too long if the blender is struggling.

2. If you dont want gritty oats, blitz the rolled oats into a powder before adding, or soak them in the milk for 5 minutes so they soften and the texture is smooth without changing flavor.

3. Skipping yogurt for dairy free? Add a spoon of nut butter or a little mashed avocado for body, and a tiny pinch of salt to boost the strawberry banana flavor, its a simple trick that makes it taste fuller.

4. Always taste before sweetening and tweak temperature last: a squeeze of lemon or a dash of cinnamon can brighten it, and if it gets too thick add milk a tablespoon at a time while scraping the sides once or twice so everything blends evenly.

Strawberry Banana Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I share a Fresh Strawberry Banana Smoothie made with only four ingredients, using yogurt for protein or an easy dairy free swap, with optional oats or a spoonful of peanut butter for extra nutrition.

Servings

servings

Calories

530

kcal

Equipment: 1. Blender, preferably high power but any blender that can crush ice and oats will do, dont overfill it.
2. Measuring cups and measuring spoons for the milk, yogurt, oats and peanut butter.
3. Cutting board and a small paring knife to hull strawberries and slice the banana.
4. Freezer tray or shallow container for freezing banana slices ahead of time if you want a creamier texture.
5. Rubber spatula or wooden spoon to scrape down the blender sides so everything mixes evenly.
6. Tall glass or jar for serving, plus a straw or long spoon if you like.
7. Fine mesh sieve or colander to rinse and drain strawberries quickly.
8. Kitchen towel or paper towels for drying fruit and quick cleanups, saves time later.

Ingredients

1 cup strawberries, fresh or frozen
1 ripe banana, peeled
1/2 cup plain Greek yogurt, or skip for dairy free
3/4 cup milk of choice (almond, cow, oat, etc)
1/4 cup rolled oats (optional, for a more filling breakfast)
1 tbsp peanut butter (optional, so good)
1/2 cup ice (optional, if using fresh fruit)

Directions

Wash and hull 1 cup strawberries (fresh or frozen) and peel 1 ripe banana; if you want a thicker, creamier texture freeze the banana in slices ahead of time, frozen fruit means you can skip the ice.
Add the liquids to the blender first: 3/4 cup milk of choice (almond, cow, oat, etc) and 1/2 cup plain Greek yogurt if using it; if you skip yogurt for dairy free, add an extra 2 to 3 tablespoons milk so the smoothie isnt too thick.
Put the fruit in next: strawberries and banana, then add 1/4 cup rolled oats if you want a more filling breakfast (pulse the oats first if you dont like any grit so they blend super smooth).
Add 1 tablespoon peanut butter now if using, it gives protein and a nice flavor, its so good with banana; add 1/2 cup ice only if you used fresh fruit and want it cold and frosty.
Start blending on low for 10 to 15 seconds to combine, then crank to high and blend until smooth, about 30 to 45 seconds total; stop and scrape down the sides once or twice so everything gets blended evenly.
Check texture and taste, if too thick add a splash more milk, if too thin add a few more frozen berries or a little more yogurt; if you want it sweeter a drizzle of honey or maple syrup helps but its optional.
If you added oats let the smoothie sit 1 minute before drinking so the oats soften slightly and the texture improves.
Pour into a glass, garnish with a strawberry slice or a tiny swirl of peanut butter if you like, and drink right away for best flavor; store leftovers in the fridge up to 24 hours and give it a good shake or stir before drinking.

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.