Fruit Yogurt Smoothie: Strawberry and Banana Blend
Choose frozen strawberries instead of fresh if you want a thicker fruit yogurt smoothie that stays cold longer without adding ice cubes. Use full-fat coconut yogurt for a dairy-free version to maintain the same creamy consistency. If you want more nutrition, add a handful of spinach or kale to the blender before starting. These adjustments change the texture and nutritional profile without altering the core taste of the drink.
This American drink blends 225 g plain Greek yogurt, 150 g fresh strawberries, and a medium banana with 150 ml pineapple juice. You will produce a velvety, tangy drink with a vibrant colour. The Greek yogurt provides a protein-rich base while the banana adds natural sweetness. The result is a smooth, chilled beverage that takes 15 minutes to prepare.
Fruit Yogurt Smoothie: Strawberry and Banana Blend
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the fruit
Wash the strawberries thoroughly and remove the stems. Slice them into smaller pieces. Peel the banana and break it into chunks to help the blender process the fruit evenly.
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Combine the ingredients
Add the Greek yogurt, sliced strawberries, banana chunks, pineapple juice and vanilla extract to the blender. Ensure the liquid is at the bottom to prevent the blades from jamming.
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Add the ice
Place the ice cubes on top of the fruit mixture. You do this if you desire a colder and thicker texture in your drink.
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Blend the mixture
Secure the lid tightly. Blend on high speed for 30–45 seconds. Stop when the mixture is perfectly smooth and all fruit pieces are finely incorporated.
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Adjust the flavour
Taste the smoothie. If you prefer a sweeter flavour, add a small splash of honey or a sweetener of choice and pulse briefly to combine.
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Serve the drink
Pour the smoothie into two chilled glasses or shaker cups. Serve immediately to maintain the thick consistency and cold temperature.
Watch the consistency during blending. If the mixture looks too thick or the blender struggles to move, add a small amount of extra pineapple juice. This thins the texture so the blades can incorporate the fruit without leaving chunky lumps in your drink.
What to serve with it
Pair the smoothie with a light, citrusy salad for a balanced breakfast or snack. You can garnish the glasses with fresh strawberry slices or a thin banana ribbon for an elegant look. For added texture and omega-3 fatty acids, top the drink with a sprinkle of chia seeds before serving.
Storing and reheating
Consume the smoothie within 2 hours if left at room temperature to avoid bacterial growth. Store leftovers in an airtight container in the freezer for up to 24 hours. Thaw the mixture in the refrigerator before drinking and give it a quick stir to restore the creamy consistency.
Nutrition per serving
- Calories
- 215
- Protein
- 12.8 g
- Carbs
- 31.2 g
- Fat
- 3.5 g
- Fiber
- 4.1 g
- Sugar
- 22.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make this smoothie vegan?
Yes. Substitute the Greek yogurt with 225 g of plain soy yogurt or full-fat coconut yogurt. These plant-based alternatives maintain the creamy texture while removing the dairy, making the drink suitable for vegans.
How do I make the smoothie thicker?
Use frozen strawberries instead of fresh ones. Frozen fruit lowers the temperature of the mixture and creates a denser, more velvety consistency without needing to add extra ice cubes to the blender.
Can I add vegetables to this drink?
Yes. Add a handful of spinach or kale to the blender. Blend the greens thoroughly until the mixture is juicily green; this increases the nutritional value without noticeably altering the fruit flavour.
What can I use instead of strawberries?
Use 150 g of ripe mango chunks. This substitution provides a tropical flavour profile and a vibrant orange colour while keeping the natural sweetness provided by the banana.
