- 1 cup (5 ounce/140 grams) frozen mixed berries
- 1 medium frozen banana, overripe is best
- 1 cup milk of choice*
- 1 tablespoon nut butter of choice**
- 1 scoop (20 grams) protein powder or 1 teaspoon honey (or sweetener of choice, to taste)***
If you froze your (peeled) banana whole, roughly chop it.
Place all of the ingredients in a blender, and blend until completely smooth. Scrape down the sides as needed. If you have a high-speed blender with a tamper, it helps to keep the mixture going. If your blender does not have a strong motor, I recommend blending the milk and the frozen berries first, and then add the remaining ingredients. That will help avoid overloading the motor.
*I typically use Silk’s almond/coconut milk, but use your favorite dairy or non-dairy option.
**We’ve enjoyed this smoothie with almond and peanut butter as well as powdered peanut butter (like PB2). For a nut-free version, sunflower seed butter could be used, or simply omit.
***Both vanilla and chocolate protein powder work well in this smoothie. For a healthy, no-sugar-added option that I can find at the grocery store, I like Bob’s Red Mill’s protein powders. If you don’t have any on hand, you may omit. When not using protein powder, I like a small squeeze of honey to enhance the natural flavor of the fruit.
For an added nutritional boost, you may blend in 1 cup of baby spinach and/or a tablespoon of chia seeds or flaxseed meal.
This recipe makes a thick, spoonable smoothie. If you prefer a thinner consistency, you may add more milk or use some fresh fruit instead of all frozen.
Tip: Always peel bananas before freezing. For the most natural sweetness, overripe bananas are best.