Drinks
Banana berry smoothie
This banana berry smoothie takes five minutes and works as a light breakfast or an afternoon snack. A ripe banana brings sweetness and a creamy body, so you barely need any sugar, while the berries add tang and a gorgeous colour. Use frozen berries and it comes out cold and thick like a milkshake, no ice needed. The recipe makes two tall glasses, and the proportions are easy to play with: more milk for a thinner drink, more yoghurt for one you can eat with a spoon.
Method
Tap a step to mark it done.
Peel the bananas and break them into a few pieces.
Put the bananas, berries, yoghurt and honey into the blender.
Pour in the milk.
Blend on high for 40-60 seconds until completely smooth.
Taste. If it's too thick, add another 50 ml of milk and blend again. If it's not sweet enough, add a little more honey.
Pour into glasses and serve straight away.
Tips for success
- Put the liquid and soft ingredients in first and frozen fruit last; it's easier on the blender.
- For a thick, icy smoothie, slice and freeze bananas in advance.
- Drink it straight away. After 20-30 minutes it darkens and separates.
- If using seedy berries like raspberries, you can strain the smoothie through a sieve.
Serving and storage
Serve in tall glasses topped with a couple of whole berries or banana slices. For a more filling breakfast, sprinkle with oats or chopped nuts.
Best drunk fresh. If you must, keep it in a sealed bottle in the fridge for up to 12 hours and shake before drinking.
Variations
- With oats: blend in 2 tablespoons of rolled oats to make it more filling.
- Plant-based: use oat milk instead of the milk and yoghurt for a vegan version.
- Green: add a handful of spinach; you'll barely taste it.
Calories and macros
Per serving (about 350 g):
Per 100 g: 69 kcal, P 1.9, F 1.3, C 13.6. An estimate based on average ingredient values. Your daily calories ›
