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Smoothie · Strawberry Banana

Strawberry Banana Smoothie

2

Hands-free cooking

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Before you start

Gather your ingredients

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for Greek yogurt

    Instead of yogurt and Greek yogurt

    • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
    • Sour cream: The same amount. Richer and less tangy.
    • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

    More for yogurt and Greek yogurt

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

Step 1 of 5

Pour the milk and yogurt into the blender first. Liquid on the bottom helps the blades get going.

Step 2 of 5

Add the banana and frozen strawberries.

Step 3 of 5

Blend on low to break up the fruit, then on high until completely smooth.

Step 4 of 5

If the smoothie is too thick to blend, add more milk 2 tablespoons at a time and blend again.

Step 5 of 5

Taste and blend in the honey if you want it sweeter. Pour into glasses and serve right away.

All done

Enjoy!

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Ingredients

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for Greek yogurt

    Instead of yogurt and Greek yogurt

    • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
    • Sour cream: The same amount. Richer and less tangy.
    • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

    More for yogurt and Greek yogurt

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.