I just nailed a Strawberry Banana Smoothie with spinach that’s shockingly creamy, dairy free, gluten free, and packs a serious protein punch you can sip for breakfast.

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I adore this Strawberry Banana Smoothie because it tastes like summer but with a serious green boost. I get obsessed when my blender turns bright pinky-green and that first sip is sweet, tangy, and not too sweet.

I love how the Banana Strawberry Spinach Smoothie hides the spinach so it feels naughty but is actually tidy health-wise. And the texture, so thick and creamy when I toss in 1 medium ripe banana and 1 packed cup fresh baby spinach (about 30 g).

No guilt, just a punch of fruit, a sneaky hit of greens, and morning energy I want now.

Ingredients

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Strawberries: bright, tart sweetness that makes it feel fresh and summery.
Banana: creamy, natural sweetener that keeps things smooth and comforting.
Spinach: sneaky green boost for nutrients, you barely taste it.
Almond milk: light base that keeps it dairy free and silky.
Vanilla protein powder: basically adds punchy protein and a vanilla hint.
Chia or hemp seeds: tiny protein kick plus a little texture, healthy fat too.
Almond or peanut butter: richer, nutty creaminess that’s totally satisfying.
Dairy free yogurt or silken tofu: extra creaminess and more protein, smooth mouthfeel.
Maple syrup or honey: optional sweetener for when your fruit isn’t enough.
Ice cubes: Plus, they make it cold and refreshingly thick.

Ingredient Quantities

1 cup strawberries, fresh or frozen (about 150 g)

1 medium ripe banana

1 packed cup fresh baby spinach (about 30 g)

1 cup unsweetened almond milk or other plant milk (240 ml)

1 scoop (about 25 g) vanilla plant based protein powder, optional but recommended

1 tablespoon chia seeds or 1 tablespoon hemp seeds for extra protein

1 tablespoon almond butter or peanut butter for creaminess and flavor

1/2 cup plain dairy free yogurt or 100 g silken tofu for extra protein and creaminess

1 teaspoon pure maple syrup or honey, optional and to taste

4-6 ice cubes if using fresh fruit, optional

How to Make this

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1. Wash the strawberries and spinach, peel the banana, and if your strawberries are large, quarter them so they blend easier.

2. Add 1 cup strawberries, the banana, and 1 packed cup spinach to your blender.

3. Pour in 1 cup unsweetened almond milk and add 1/2 cup plain dairy free yogurt or 100 g silken tofu for extra creaminess.

4. Scoop in 1 scoop vanilla plant based protein powder and 1 tablespoon chia seeds or hemp seeds for a protein boost.

5. Add 1 tablespoon almond butter or peanut butter to make it rich and smooth.

6. If your fruit is fresh add 4 to 6 ice cubes now, if frozen fruit skip the ice so it doesn’t get too thick.

7. Add 1 teaspoon pure maple syrup or honey if you want it sweeter, taste later and adjust.

8. Blend on high until completely smooth, stop and scrape down the sides with a spatula if bits stick to the blender.

9. Taste and adjust: add a splash more almond milk if too thick, or another small sweetener pinch if not sweet enough.

10. Pour into a glass and drink right away for best flavor and color, or store in the fridge up to 24 hours but expect it to separate so just shake or stir before drinking.

Equipment Needed

1. Blender (high speed if you got one, but any blender will do)
2. Measuring cups and spoons (1 cup, 1 tablespoon, 1 teaspoon)
3. Cutting board and a small knife for slicing strawberries and peeling the banana
4. Rubber or silicone spatula for scraping the sides of the blender
5. Scoop or spoon for protein powder and nut butter
6. Glass or to-go bottle to drink or store the smoothie
7. Ice cube tray or freezer container if you need ice or keep fruit frozen
8. Fine mesh strainer, optional if you want an extra silky texture and to catch seeds

FAQ

Q: Can I use frozen banana and frozen strawberries? A: Yes, frozen fruit works great and makes the smoothie thick and cold. If everything is frozen you may need a little more almond milk so the blender can run smoothly.

Q: Do I have to add protein powder? A: No, it is optional. The smoothie still tastes good without it, but protein powder or silken tofu helps keep you full longer.

Q: Will the spinach make it taste grassy? A: Not really. With banana, almond butter and vanilla protein the spinach flavor is very mild. Start with a packed cup and you can reduce it if you hate the green taste.

Q: Can I swap almond milk for regular milk? A: Sure, use any milk you like. Dairy milk will make it creamier and add more protein, plant milks keep it lighter and vegan friendly.

Q: How do I make the smoothie thinner or thicker? A: For thinner add more milk or a splash of water. For thicker use less liquid, more frozen fruit, or add extra yogurt or ice.

Q: How long will leftovers keep in the fridge? A: Best drunk within 24 hours. It can separate so just stir or re-blend before drinking, but freshness and color are best the same day.

Strawberry Banana Smoothie With Spinach Recipe Substitutions and Variations

Vanilla plant based protein powder: swap with plain or flavored whey protein, or use 1/2 cup (120 g) Greek yogurt for similar protein and creaminess if you’re not vegan. It’ll change the flavor a bit, but still thick and filling.
Unsweetened almond milk: use oat milk, soy milk, or regular dairy milk instead. Oat is a bit sweeter and creamier, soy gives more protein, and dairy makes it extra rich.
Almond or peanut butter: try sunflower seed butter, cashew butter, or 2 tablespoons of plain tahini for a different nutty note. Sunflower is nut free, tahini is more savory but blends well.
Plain dairy free yogurt or silken tofu: replace with 1/2 cup cottage cheese, 1/2 cup kefir, or an extra frozen banana for creaminess and body. Cottage cheese adds protein, kefir makes it tangy, banana keeps it smooth.

Pro Tips

1) If you want a silkier texture, blend the liquid and yogurt or tofu first for 10-15 seconds, then add the fruit and greens; this helps prevent little green clumps, though you might need to stop and scrape down the sides once.

2) Freeze sliced banana ahead of time, even if your strawberries are frozen, cause it makes the smoothie creamier without watering it down with too much ice, and you can add a few extra drops of almond milk if it gets too thick.

3) Toast the chia or hemp seeds in a dry pan for 1 minute on low heat for a nuttier flavor, or grind them briefly in a spice grinder if you hate the little gritty bits, just don’t overdo it or they’ll clump.

4) Taste before you add sweetener; sometimes a pinch of salt or a squeeze of lemon brightens the berries more than more maple syrup, and using a spoonful less nut butter keeps it lighter while still rich.

Strawberry Banana Smoothie With Spinach Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just nailed a Strawberry Banana Smoothie with spinach that's shockingly creamy, dairy free, gluten free, and packs a serious protein punch you can sip for breakfast.

Servings

servings

Calories

539

kcal

Equipment: 1. Blender (high speed if you got one, but any blender will do)
2. Measuring cups and spoons (1 cup, 1 tablespoon, 1 teaspoon)
3. Cutting board and a small knife for slicing strawberries and peeling the banana
4. Rubber or silicone spatula for scraping the sides of the blender
5. Scoop or spoon for protein powder and nut butter
6. Glass or to-go bottle to drink or store the smoothie
7. Ice cube tray or freezer container if you need ice or keep fruit frozen
8. Fine mesh strainer, optional if you want an extra silky texture and to catch seeds

Ingredients

1 cup strawberries, fresh or frozen (about 150 g)
1 medium ripe banana
1 packed cup fresh baby spinach (about 30 g)
1 cup unsweetened almond milk or other plant milk (240 ml)
1 scoop (about 25 g) vanilla plant based protein powder, optional but recommended
1 tablespoon chia seeds or 1 tablespoon hemp seeds for extra protein
1 tablespoon almond butter or peanut butter for creaminess and flavor
1/2 cup plain dairy free yogurt or 100 g silken tofu for extra protein and creaminess
1 teaspoon pure maple syrup or honey, optional and to taste
4-6 ice cubes if using fresh fruit, optional

Directions

Wash the strawberries and spinach, peel the banana, and if your strawberries are large, quarter them so they blend easier.
Add 1 cup strawberries, the banana, and 1 packed cup spinach to your blender.
Pour in 1 cup unsweetened almond milk and add 1/2 cup plain dairy free yogurt or 100 g silken tofu for extra creaminess.
Scoop in 1 scoop vanilla plant based protein powder and 1 tablespoon chia seeds or hemp seeds for a protein boost.
Add 1 tablespoon almond butter or peanut butter to make it rich and smooth.
If your fruit is fresh add 4 to 6 ice cubes now, if frozen fruit skip the ice so it doesn't get too thick.
Add 1 teaspoon pure maple syrup or honey if you want it sweeter, taste later and adjust.
Blend on high until completely smooth, stop and scrape down the sides with a spatula if bits stick to the blender.
Taste and adjust: add a splash more almond milk if too thick, or another small sweetener pinch if not sweet enough.
Pour into a glass and drink right away for best flavor and color, or store in the fridge up to 24 hours but expect it to separate so just 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.