Almond Butter Smoothie
This almond butter smoothie recipe uses just seven ingredients and comes together in five minutes flat. Frozen banana and almond butter blend into a texture thick enough to eat with a spoon, no ice cream or added thickeners required.
Equipment
- High-speed blender - at least 1000 watts
- Measuring cups - for liquid measurements
- Measuring spoons - for dry measurements
- Rubber spatula - to scrape almond butter from jar and blender sides
- Glass smoothie jars or cups - for serving and storing leftovers
- Ice Cube Tray - (optional) for freezing almond milk
- Reusable wide straws - (optional) for thick smoothies
Ingredients
- 1 large banana - about 120g, sliced and frozen at least 2 hours ahead
- 2 tablespoons natural almond butter - 32g, plus more for drizzling on top if desired
- 1 cup unsweetened almond milk - 240ml, chilled
- 1 tablespoon honey - 15ml, or maple syrup for vegan version
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 cup ice cubes - about 65g, optional, for a thicker and colder smoothie
- 1 pinch fine sea salt - to balance sweetness
For Serving (Optional)
- extra almond butter - for drizzling on top
- cinnamon - for dusting
Instructions
- Pour the almond milk into the base of your blender jar. Adding liquid first helps the blades catch the other ingredients instead of spinning uselessly underneath frozen fruit.
- Spoon in the almond butter, scraping the spoon clean with a spatula. Add the honey, cinnamon, vanilla extract, and sea salt. Placing the almond butter close to the blades helps it blend evenly instead of clumping.
- Drop in the pre-frozen banana, sliced into two or three chunks so the blades can grab it easily. If frozen whole, let it sit at room temperature for 2-3 minutes before slicing.
- Secure the lid and blend on high for 45 to 60 seconds, stopping once to scrape down the sides if needed. The smoothie is ready when it looks completely uniform with no visible streaks.
- If the smoothie is too thick to blend smoothly, add extra almond milk one tablespoon at a time. For a colder, thicker result, add the ice cubes and blend for another 15-20 seconds.
- Taste the smoothie directly from the blender jar before pouring. If you prefer it sweeter, blend in an extra teaspoon of honey rather than stirring it in by hand.
- Divide the smoothie evenly between two glasses using a spatula to scrape every bit out of the blender jar. Serve immediately, since the texture is at its thickest and coldest right after blending.
Notes
- Always freeze the banana first: Slice it before freezing so it breaks down faster once it hits the blender blades.
- Warm the almond butter slightly: If it's been in the fridge, cold almond butter blends less smoothly than room-temperature almond butter.
- Layer liquid before solids: This gives the blender blades something to spin against right away.
- Don't overblend: Once the mixture looks uniform, stop, since extra blending time can warm the smoothie and thin it out.
- Use a tamper or pause-and-scrape: If your blender isn't high-powered, keep everything moving toward the blades.
- Add spinach for extra nutrients: The almond butter and banana mask the taste completely.
- Keep frozen almond milk cubes: Makes an even colder smoothie that never gets watered down by regular ice.
- Storage: Store in an airtight glass jar in the fridge for up to 24 hours. Shake or stir before drinking, as natural separation is normal.
- Freezer prep: Pour into an ice cube tray and freeze for up to 1 month. Blend frozen cubes with a splash of almond milk for a quick refresh later.
- Make-ahead prep: Portion the banana, almond butter, cinnamon, and vanilla into small freezer bags for quick morning blending.
Nutrition
Serving: 1smoothieCalories: 245kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 1gSodium: 140mgPotassium: 390mgFiber: 4gSugar: 18gCalcium: 190mg
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