Avocado Banana Smoothie
This avocado banana smoothie recipe blends ripe avocado, banana, and a few pantry staples into a thick, creamy drink that works for breakfast or a midday refuel. It has a mild, naturally sweet flavor and a texture closer to a milkshake than a typical fruit smoothie.
Equipment
- High-speed blender - For a silky, lump free texture
- Avocado slicer - Optional, for quickly halving, pitting, and scooping
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Rubber spatula - For scraping down the sides of the blender
- Tall glasses - For serving
Ingredients
- 1 ripe avocado - about 200g, halved and pitted
- 2 ripe bananas - about 240g, peeled and sliced
- 1 cup almond milk - 240ml, or any milk you prefer
- 1/2 cup plain Greek yogurt - 120g
- 2 tablespoons honey - 30ml, or maple syrup, adjust to taste
- 1 teaspoon vanilla extract - 5ml
- 1 cup ice cubes - about 150g
- 1 tablespoon chia seeds - optional, for added fiber and thickness
For Serving (Optional)
- banana slices - extra for garnish
- chia seeds - for sprinkling on top
Instructions
- Cut the avocado in half lengthwise, twist to separate, and remove the pit. Use a spoon to scoop the flesh directly into the blender jar. Peel both bananas and break or slice them into two or three pieces each.
- Pour the almond milk into the blender first, then add the Greek yogurt on top of the milk to help the blades pull everything down evenly.
- Drizzle in the honey or maple syrup, add the vanilla extract, and if using chia seeds, add them now so they have time to hydrate slightly while blending.
- Secure the lid and start blending on low speed for about 10 seconds to break up the larger pieces. Increase to high speed and blend for 30 to 45 seconds until completely smooth. Scrape down the sides with a spatula if needed, then blend for another 10 seconds.
- Add the ice cubes and blend on high speed for another 20 to 30 seconds until thick and no ice chunks remain. Taste and adjust sweetness if needed.
- Pour immediately into two glasses. Top with banana slices or a sprinkle of chia seeds if desired. Serve right away, as this smoothie thickens quickly as it sits.
Notes
- Avocado ripeness: Use a ripe, slightly soft avocado. An underripe one will taste grassy and will not blend as smoothly.
- Frozen banana tip: Freeze banana slices ahead of time in a zip top bag for a colder, thicker smoothie without watering it down with extra ice.
- Blender order: Always add liquid before solid ingredients so the blender blades can pull everything down without getting stuck.
- Sweetness: Start with less honey than you think you need. Very ripe bananas are often sweet enough on their own.
- Storing leftover avocado: Store leftover avocado halves with the pit still in and a squeeze of lemon juice on the flesh to prevent browning.
- Storage: Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Shake or re-blend before drinking if it separates.
- Freezing for later: Pour leftover smoothie into an ice cube tray and freeze. Blend the cubes with a splash of fresh milk when ready to drink.
- Make-ahead prep: Portion the avocado, banana, and any add-ins into freezer bags so you can dump everything straight into the blender later.
- Thickness adjustment: If your smoothie is too thick, add an extra splash of milk and blend again. If too thin, add more frozen banana or ice.
Nutrition
Serving: 1smoothieCalories: 310kcalCarbohydrates: 35gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 85mgPotassium: 650mgFiber: 9gSugar: 20gVitamin A: 6IUVitamin C: 15mgCalcium: 15mgIron: 6mg
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