Spinach And Banana Smoothie
I love this healthy creamy spinach and banana smoothie because it’s balanced, lightly sweet, and filling. Sweet bananas, fresh spinach, creamy peanut butter, and my milk of choice blend together in a simple recipe that’s ready in just 5 minutes. It’s easy to customize, vegan and gluten-free, and works well for a quick breakfast or an easy snack.
Servings: 2 servings
Calories: 211kcal
Ingredients
- ½ cup milk of choice you can use unsweetened almond milk, oat milk, regular whole milk, or low fat milk
- ½ cup lowfat plain Greek yogurt or vegan yogurt
- 2 tbsp ground flax seed
- 1 tbsp creamy peanut butter
- 1 cup baby spinach leaves
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 ripe banana sliced
Instructions
- Place all ingredients in a blender and blend until smooth.
Notes
- My #1 Secret Tip for this recipe is to use ripe bananas. Ripe bananas are naturally sweeter, which helps balance the taste of the spinach. For an extra creamy smoothie, I like to peel and freeze ripe bananas in advance.
- For best results, use a high quality blender. This really matters to me! I want a smoothie with no grittiness, and using a good blender helps me achieve that perfect texture.
- Adjust the thickness. I usually start with the amount of milk listed in the recipe card, and if my smoothie is too thick, I add a little more until it reaches the consistency I like.
- Serve immediately. I find this green banana smoothie tastes best right after it’s blended! While I can store it in the fridge for up to 24 hours, I like to make and enjoy it immediately for the best flavor.
Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 95mg | Potassium: 493mg | Fiber: 4g | Sugar: 13g