Smoothie Recipe With Protein Powder
This thick, creamy protein smoothie blends a frozen banana and mixed berries with your choice of protein powder, natural nut butter, and almond milk for a nutrient-packed drink that delivers around 30 grams of protein and keeps you full for hours.
Equipment
- High-speed blender - Such as a Vitamix or Blendtec; a standard blender works but may leave small frozen chunks
- Large blender jar - At least 32 oz / 950 ml capacity
- Measuring cups and spoons
- Kitchen scale - (optional) Helpful for precise macro tracking
- Long-handled spatula - For scraping down blender sides between pulses
- Wide-mouth mason jar or smoothie cup - For serving; wide opening works for both drinking and eating with a spoon
- Reusable straw - (optional) Thicker smoothie straws work best with this recipe's consistency
Ingredients
- 1 medium frozen banana - about 4 oz / 115g, sliced into coins and frozen at least 2 hours ahead
- 1 cup frozen mixed berries - 150g; strawberries, blueberries, and raspberries work great
- 1 scoop vanilla or chocolate protein powder - about 1 oz / 30g; whey, plant-based, or casein all work
- 1 cup unsweetened almond milk - 240 ml; or oat milk, regular milk, or coconut milk
- 2 tablespoons natural peanut butter or almond butter - 32g; adds healthy fat and creaminess
- 1 tablespoon chia seeds - 15g; optional, adds fiber and omega-3s
- 1 teaspoon pure vanilla extract - 5 ml; optional, enhances flavor especially with unflavored protein powder
- 1 teaspoon honey or maple syrup - 7g; optional, adjust to taste if protein powder is lightly sweetened
Optional Garnishes
- fresh berries - for topping
- chia seeds - sprinkle on top
- peanut butter - drizzle on top
- raw cacao powder - light dusting on top
Instructions
- Peel a ripe banana, slice it into 1-inch (2.5 cm) coins, and freeze in an airtight bag for at least 2 hours or overnight. Bananas with brown spots freeze and blend best, producing a sweeter, creamier result.
- Pour 1 cup (240 ml) of unsweetened almond milk into the blender jar first. Adding liquid first protects the blades and helps ingredients circulate during blending.
- Add 1 scoop (about 30g) of protein powder directly into the liquid. Placing it in the liquid rather than on frozen fruit helps it dissolve fully without clumping.
- Add 2 tablespoons (32g) of peanut butter or almond butter, 1 tablespoon (15g) of chia seeds, vanilla extract, and optional sweetener to the blender. These go in before the frozen fruit for even blending.
- Add 1 cup (150g) of frozen mixed berries followed by the sliced frozen banana on top. Layering frozen ingredients last helps them work down into the liquid during blending.
- Start on low speed for 15 seconds, then increase to high and blend for 45 to 60 seconds until completely smooth with no visible fruit chunks. If the blender struggles, stop and use a spatula to push the mixture down before continuing.
- Taste the smoothie and add a teaspoon of honey and blend 5 more seconds if more sweetness is needed. Add 2 tablespoons (30 ml) of almond milk at a time if too thick, or more frozen fruit if too thin.
- Pour immediately into a chilled glass or wide-mouth jar and top with optional garnishes such as fresh berries, a chia seed sprinkle, or a peanut butter drizzle. Serve right away for the best texture.
Notes
- Always use a frozen banana rather than a fresh one. A frozen banana is what gives this smoothie its thick, creamy, ice-cream-like texture without any added ice.
- Layer ingredients correctly: liquid first, then soft ingredients like protein powder and nut butter, frozen fruit last. This protects the blender motor and ensures even blending.
- If using plant-based protein powder that tends to be gritty, blend it with just the almond milk for 15 to 20 seconds before adding frozen fruit.
- Casein protein thickens considerably more than whey or plant-based. If using casein, start with only ¾ cup (180 ml) of milk and increase as needed.
- To prep ahead, portion frozen banana slices and frozen berries into individual zip-lock bags and store in the freezer. Each morning, dump one bag into the blender with the liquid and protein powder.
- Refrigerate leftovers in a sealed jar for up to 24 hours. Shake or re-blend before drinking as it will separate and thicken significantly overnight.
- Do not freeze the fully blended smoothie. The texture separates unpleasantly upon thawing. Freeze the raw fruit components instead and blend fresh.
- For a lower-calorie version, reduce peanut butter to 1 tablespoon (16g) and skip the sweetener to bring the total to approximately 340 to 360 kcal.
- To make a smoothie bowl, reduce almond milk to ½ cup (120 ml) for an extra-thick consistency, pour into a bowl, and top with granola, fresh fruit, and a drizzle of nut butter.
- Dairy-free and vegan options: use plant-based protein powder and any non-dairy milk. The recipe works seamlessly with all substitutions.
Nutrition
Serving: 1SmoothieCalories: 420kcalCarbohydrates: 42gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 210mgPotassium: 620mgFiber: 8gSugar: 22gVitamin A: 4IUVitamin C: 20mgCalcium: 30mgIron: 14mg
Tried this recipe?Let us know how it was!