I have a 4-ingredient Banana Watermelon Smoothie that comes together in under five minutes and can include homemade walnut butter for an extra protein boost; get the printable recipe at Heavenly Home Cooking.

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I never thought seedless watermelon and a ripe banana could make something this bright and addictive. I stumbled across a Banana Watermelon Smoothie idea while searching How To Make Watermelon Smoothie and thought it sounded too simple, but seriously it zips together in minutes and tastes like summer in a glass.

It’s light, refreshing and a perfect grab and go breakfast that somehow feels fancy even when I’m half asleep. I keep finding excuses to make it, no one believes such few things can taste this good.

Sometimes the color alone makes people double take and ask what I snuck into it.

Ingredients

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Seedless watermelon: mostly water for hydration, vitamin C, subtly sweet, very refreshing.
Banana: creamy texture, natural sugar for sweetness, fiber and potassium for energy.
Milk: adds protein and calcium, helps blend and smooth flavors, mild taste.
Almond milk: nutty, lower calories, plant based, subtle sweetness, good alternative.
Ice: chills and lightens the smoothie, adds volume without calories, keeps it thick.
Walnut butter: optional, adds healthy fats, protein, slight nutty bitterness, more staying power.
Fruit combo: banana sugars and watermelon refreshment balance sweetness and lightness.
Fiber nutrients: banana and milk give fiber and a bit of protein, keeps you fuller.

Ingredient Quantities

about 2 cups seedless watermelon, cubed

1 medium ripe banana, peeled

1/2 cup milk or dairy free milk (almond, oat, soy)

1 cup ice cubes

1 tbsp walnut butter, optional

How to Make this

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1. Measure about 2 cups seedless watermelon, cube it and toss the rind, then put the cubes in your blender.

2. Peel the ripe banana and break it into chunks, add them to the blender (frozen banana makes it much creamier if you have time).

3. Pour in 1/2 cup milk or dairy free milk (almond, oat, soy) so the blades can move freely.

4. Add 1 cup ice cubes and 1 tablespoon walnut butter if you want an extra protein boost and nuttier flavor.

5. Secure the lid and blend on high for 30 to 60 seconds, or until everything is completely smooth.

6. Check the texture and taste, if it’s too thick add a splash more milk, if too thin add a few more ice cubes or another chunk of frozen banana.

7. Pour into a glass right away and drink it while it’s cold, it only takes about 5 minutes to make.

Equipment Needed

1. Blender with a tight-fitting lid (high speed is best but not required)
2. Cutting board
3. Chef’s knife or a paring knife, whichever you prefer
4. Measuring cups and a 1/2 cup liquid measure
5. Tablespoon measuring spoon
6. Ice cube tray or ice scoop for the 1 cup ice
7. Rubber spatula or spoon to scrape the blender
8. Tall serving glass or tumbler to pour the smoothie into

FAQ

Q: How sweet is this smoothie by itself? A: It's naturally sweet from the watermelon and ripe banana, so usually you wont need extra sugar; if you want it sweeter add a drizzle of honey or maple syrup.

Q: Can I use frozen watermelon instead of ice? A: Yes, frozen watermelon works great and makes it thicker, just cut back on the ice so it won't be too slushy.

Q: I'm allergic to tree nuts, what can I use instead of walnut butter? A: Skip the walnut butter or swap in sunflower seed butter or a spoon of tahini, or use plain yogurt for creaminess its safer for nut allergies.

Q: Can I make this ahead and store it? A: You can, but it's best fresh; refrigerate in a sealed container up to 24 hours and give it a quick shake or stir before drinking because it may separate.

Q: What milk should I use for the best texture? A: Any milk works; whole dairy or oat milk gives a creamier texture, almond or soy are lighter, pick what you like or have on hand.

Q: How do I make the smoothie extra creamy? A: Use a very ripe banana, add the walnut butter or a dollop of yogurt and blend well; also start with milk in the blender then add fruit to help it blend smoother.

Watermelon Banana Smoothie Recipe Substitutions and Variations

Watermelon: cantaloupe (similar juiciness), frozen strawberries or pineapple (adds sweetness and body), frozen watermelon cubes if you want it thicker
Banana: frozen mango (sweet and creamy), avocado (super creamy with less sugar), 1/2 cup Greek yogurt or silken tofu (adds creaminess and protein)
Milk or dairy free milk: coconut water (lighter, more tropical), canned coconut milk thinned with water (richer), any other plant milk like oat or soy, or plain dairy milk
Walnut butter optional: almond butter, peanut butter, sunflower seed butter (nut free), tahini (earthy twist) — use a tablespoon or less to keep balance

Pro Tips

– Freeze the banana ahead of time, it makes the smoothie way creamier so you wont need as much ice and you avoid watering it down.

– If your blender isnt powerful, crush the ice a little first or use smaller ice pieces. Pulse the ice then add the fruit for a smoother texture without big chunks.

– A tiny pinch of salt and a squeeze of lime or lemon brightens the watermelon and makes it taste sweeter. Warm the walnut butter for a few seconds so it mixes in instead of clumping.

– Drink it right away, watermelon separates fast and the flavor gets flat if it sits. If you must save some, freeze into popsicle molds or keep in the coldest part of the fridge and give it a quick shake before drinking.

Watermelon Banana Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

369

kcal

Equipment: 1. Blender with a tight-fitting lid (high speed is best but not required)
2. Cutting board
3. Chef’s knife or a paring knife, whichever you prefer
4. Measuring cups and a 1/2 cup liquid measure
5. Tablespoon measuring spoon
6. Ice cube tray or ice scoop for the 1 cup ice
7. Rubber spatula or spoon to scrape the blender
8. Tall serving glass or tumbler to pour the smoothie into

Ingredients

about 2 cups seedless watermelon, cubed
1 medium ripe banana, peeled
1/2 cup milk or dairy free milk (almond, oat, soy)
1 cup ice cubes
1 tbsp walnut butter, optional

Directions

Measure about 2 cups seedless watermelon, cube it and toss the rind, then put the cubes in your blender.
Peel the ripe banana and break it into chunks, add them to the blender (frozen banana makes it much creamier if you have time).
Pour in 1/2 cup milk or dairy free milk (almond, oat, soy) so the blades can move freely.
Add 1 cup ice cubes and 1 tablespoon walnut butter if you want an extra protein boost and nuttier flavor.
Secure the lid and blend on high for 30 to 60 seconds, or until everything is completely smooth.
Check the texture and taste, if it’s too thick add a splash more milk, if too thin add a few more ice cubes or another chunk of frozen banana.
Pour into a glass right away and drink it while it’s cold, it only takes about 5 minutes to make.

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.