Greek Yogurt Banana Smoothie
Servings: 1 large glass (2 small)
- 2 ripe bananas fresh or frozen for a thicker, colder smoothie
- ½ cup (120 g) Greek yogurt full-fat or nonfat both work
- ½ cup (120 g) milk we use almond milk, but any milk works
- 1 tablespoon honey or maple syrup - optional, depending on banana sweetness
- Add 2 ripe bananas, ½ cup Greek yogurt, and ½ cup milk to a blender.Blend until the smoothie is completely smooth and creamy. Stop and taste it. If you want it sweeter add 1 tablespoon honey and blend again.Pour into a glass and serve right away for the best texture. Sprinkle a small pinch of cinnamon on top if you like.
Substitutions
- Banana → Frozen banana for a thicker texture; frozen mango or peaches for a different flavor.
- Greek yogurt → Low-fat Greek yogurt or Skyr for a lighter, higher-protein option; thick coconut or soy yogurt for dairy-free.
- Almond milk → Regular milk, oat milk, soy milk, or even a splash of water.
- Honey or maple syrup (optional) → Skip if banana is sweet enough; use a soft date instead.
- Optional add-ins → Peanut butter, rolled oats, chia seeds, or a pinch of cinnamon.
- Use a ripe banana. Brown spots mean better sweetness and flavor.
- Freeze for thickness. Frozen banana makes it cold and creamy without ice.
- Start with less milk. You can always add more, but you can’t remove it.
- Blend a little longer. An extra 10–15 seconds makes it smoother.
- Taste before sweetening. Ripe bananas are often sweet enough.
- Use plain Greek yogurt. Flavored versions can make it too sweet.
- Drink it fresh. The texture is best right after blending.
- Store up to 24 hours. Keep in a sealed jar in the fridge and shake well before serving.
