- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 150 g
- 120 ml
- 1 tbsp
- ½ tsp
Process
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Add 200 g frozen strawberries, 1 ripe banana (peeled and cut into chunks), 150 g plain yogurt, 120 ml milk, 1 tbsp honey (if using), and 0.5 tsp vanilla extract (if using) to a blender.
Secure the lid and blend on high for 30–45 seconds, until completely smooth and creamy. If the blender struggles, stop and scrape down the sides or add 1–2 tbsp more milk.
Check the consistency: it should be thick but pourable. For a thinner smoothie, blend in more milk 1 tbsp at a time; for a thicker one, add 2–3 more frozen strawberries.
Pour into two glasses and serve immediately. If you prefer it ice-cold, add 2–3 ice cubes and blend for 10 more seconds before serving.
Kitchen notes
Kitchen notes
- The most common mistake is using a fully ripe banana at room temperature with frozen strawberries, which makes the smoothie lukewarm. Use a frozen banana instead of fresh for a thicker, colder result without watering it down.
- Doneness marker: the smoothie is ready when no strawberry seeds or banana lumps are visible and the mixture coats the back of a spoon. If you see flecks, blend 10 more seconds.
- Layer the ingredients in the blender with liquids first (milk, yogurt) and frozen fruit last. This prevents the blades from jamming and gives a smoother texture.
- If your strawberries are very tart, add the honey; if they are sweet, skip it. Taste after blending and adjust before pouring.
Substitutions
- plain yogurt→coconut yogurt or silken tofu for a dairy-free version
- milk→unsweetened almond, oat, or soy milk
- honey→maple syrup or 1 pitted Medjool date
- frozen strawberries→frozen mixed berries or mango chunks
Storage & reheating
Best served immediately, but you can store leftovers in a sealed jar in the fridge for up to 24 hours. The smoothie will separate; shake or stir well before drinking. For longer storage, pour into ice cube trays and freeze for up to 3 months, then re-blend the frozen cubes with a splash of milk until smooth. Do not microwave or heat.
FAQ
The questions we get asked most
Why did my strawberry banana smoothie turn out watery?
Watery smoothies usually come from using fresh strawberries and a fresh banana instead of frozen fruit, or from adding too much milk. Use frozen strawberries and a frozen banana, and start with just 120 ml milk. You can always add more liquid, but you cannot take it out.
Can I make this smoothie without yogurt?
Yes. Replace the yogurt with an equal weight of silken tofu for a dairy-free version, or with 1/2 avocado for creaminess. If you omit it entirely, the smoothie will be thinner and less tangy, so reduce the milk to 80 ml.
How do I make it thicker like a milkshake?
Use a frozen banana instead of fresh, reduce the milk to 80 ml, and add 2-3 extra frozen strawberries. Blend on high, scraping down the sides, until it is scoopable. A high-powered blender gives the thickest result.
Can I prepare this smoothie the night before?
Yes, but do not blend it ahead. Instead, portion the frozen strawberries, banana chunks, and yogurt into a freezer bag or container and refrigerate overnight. In the morning, empty it into the blender, add the milk, and blend. This keeps the texture fresh.
How long does a strawberry banana smoothie last in the fridge?
It keeps for up to 24 hours in a sealed jar in the fridge. It will separate and may darken slightly from oxidation, but it is still safe to drink. Shake or stir vigorously before drinking.
Can I use frozen bananas instead of fresh?
Yes, and it is actually better. Frozen banana makes the smoothie thicker and colder without diluting it. Peel and slice ripe bananas, freeze them in a bag, and use one whole frozen banana per recipe.
Why is my smoothie not sweet enough?
The sweetness depends on the ripeness of the banana and the strawberries. If your fruit was underripe, add 1 tbsp honey or maple syrup and blend again. Taste before serving and adjust.
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