Coffee Smoothie
This coffee smoothie blends cold brew, frozen banana, Greek yogurt, and almond butter into a thick, creamy breakfast drink that delivers real caffeine alongside enough protein and healthy fat to keep you full until lunch.
Equipment
- High-powered blender - Such as a Vitamix or Ninja; higher wattage produces a silkier texture
- Freezer-safe zip bags or containers - For pre-freezing banana slices
- Cutting board and knife - For slicing bananas before freezing
- Measuring cups and spoons
- Rubber spatula - For scraping down the sides of the blender
- Large glasses or mason jars - At least 16 oz / 475 ml capacity for serving
- Reusable straws - Thick smoothie straws work better than thin ones
- Kitchen scale - (optional) For precise measurements by weight
Ingredients
- 1 cup cold brew coffee - 240 ml; or strongly brewed coffee, cooled completely
- 2 ripe bananas - medium; sliced and frozen, about 2 cups / 300 g; freeze in advance
- 1/2 cup full-fat Greek yogurt - 120 g
- 2 tablespoons natural almond butter - or peanut butter
- 1 tablespoon pure maple syrup - or honey; plus more to taste
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- fine sea salt - pinch
- 1/2 cup unsweetened almond milk - 120 ml; or oat milk; adjust for desired thickness
Optional Add-Ins
- 1 tablespoon cacao powder - for a mocha version
- 1 scoop vanilla protein powder - for extra staying power
- ice cubes - as needed; skip if bananas are well frozen
Optional Garnish
- ground cinnamon - light dusting on top
- cacao powder - light dusting on top
- whole coffee beans - for presentation
Instructions
- Peel ripe bananas with brown spots, slice into 1-inch / 2.5 cm rounds, and spread on a parchment-lined baking sheet. Freeze for at least 2 hours or overnight, then transfer to a freezer bag and store for up to 3 months.
- Pour 1 cup / 240 ml of cold brew directly into the blender, or let hot-brewed coffee cool completely before using. For espresso, brew 2 to 3 cooled shots and top up with almond milk to reach the 1 cup / 240 ml mark.
- Add the cold brew and almond milk first, then the Greek yogurt, almond butter, maple syrup, vanilla extract, cinnamon, and sea salt. Add optional cacao powder or protein powder at this stage, then place the frozen banana slices on top.
- Start the blender on low, increase to high, and blend for 30 to 60 seconds until completely smooth with no banana chunks. Scrape down the sides with a rubber spatula and blend for another 10 to 15 seconds.
- If too thick, add almond milk one tablespoon at a time and blend again; if too thin, add more frozen banana. Taste and adjust with more maple syrup, cinnamon, or a splash of cold brew as needed.
- Pour into tall glasses or mason jars and serve right away for the thickest texture. Garnish with a dusting of cinnamon or cacao powder and a few coffee beans if desired.
Notes
- Freeze bananas when they're ripe and spotted for the best sweetness and creamiest texture; green bananas blend into something starchy and flat-tasting.
- Always add liquids to the blender first and frozen ingredients last so the motor doesn't strain and the ingredients blend evenly from the start.
- Use full-fat Greek yogurt rather than low-fat for a milkshake-like creaminess; low-fat versions produce a thinner, slightly chalky result.
- Cold brew is preferred over hot-brewed coffee because it's lower in acidity, plays better with dairy, and tastes smoother in cold applications.
- Don't skip the pinch of salt — it sharpens all the other flavors and makes the coffee taste more pronounced.
- For a mocha version, add 1 to 2 tablespoons of cacao powder before blending. For a keto version, omit the banana and maple syrup and add full-fat coconut cream, MCT oil, and a few drops of liquid stevia.
- Pre-portion your frozen banana slices into smoothie-sized bags (about 2 cups each) so mornings take about 90 seconds of active prep.
- Leftover smoothie keeps in the fridge for up to 24 hours in a sealed jar; shake or stir before drinking as it will separate. For longer storage, freeze for up to 1 month and thaw in the fridge overnight.
- Plant-based protein powders (pea, hemp, or rice-based) blend more smoothly in cold liquids than most whey options; add before the frozen banana and blend thoroughly.
- Serve immediately for the best texture — the smoothie starts to separate and thin after about 10 minutes at room temperature.
Nutrition
Serving: 1SmoothieCalories: 310kcalCarbohydrates: 47gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 120mgPotassium: 650mgFiber: 5gSugar: 27gVitamin A: 2IUVitamin C: 12mgCalcium: 18mgIron: 7mg
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