Creamy 4-Ingredient Strawberry Banana Smoothie

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This creamy strawberry smoothie is lush, dreamy and genuinely good for you. It sips like a strawberry milkshake but is wholesome enough for breakfast—or a sneaky dessert!

Updated byKathryne Tayloron July 10, 2024

You’re going to fall for this strawberry smoothie. It’s icy cold, velvety and deeply satisfying, with a nutty, ripe-strawberry flavor that’ll have you craving another glass.

At its simplest, this smoothie asks just four ingredients of you—frozen strawberries, frozen bananas, almond milk and a generous spoonful of almond butter.

Honestly, it drinks like a strawberry milkshake—and you get to call it breakfast! I’ll be sipping these blush-pink glasses all summer long, and I have a feeling it’ll become a staple in your kitchen too.

In my book, smoothies should be genuinely simple. I don’t want to empty half my fridge and pantry before breakfast—I’m not a morning person! These come together in minutes, and they’re just as lovely whirled up in the afternoon or after dinner when a sweet craving strikes.

Feel free to play—toss in flax or oats for a nutrition boost, or a slick of maple syrup to push it into dessert territory. Honestly, the four-ingredient version has my heart, and I suspect it’ll win you over too!

How to Make the Best Strawberry Smoothie

These smoothies come together in a flash. They’re surprisingly filling too, thanks to a solid hit of protein and fiber. Blend one up for breakfast, or any time an ice cream craving hits—they really are that good.

Frozen strawberries deliver that classic berry flavor, a hit of antioxidants and the prettiest blush-pink hue. One 10-ounce bag, roughly 2 cups, is just right. If you can, choose organic—conventional berries are notoriously heavy on pesticides.

Frozen bananas are the magic that makes this smoothie lusciously creamy and naturally sweet.

Almond butter adds even more silkiness, plus protein, fiber and heart-loving monounsaturated fats.

Vanilla almond milk makes the smoothie as creamy as can be (cashew or coconut milk work beautifully too). Choose unsweetened to skip refined sugar—I love Malk, Three Trees and Forager’s. Water works too, for a slightly less luxurious sip.

For a sweeter smoothie, add maple syrup to taste. The bananas are usually plenty for me, but a small drizzle of maple syrup pushes this straight into milkshake territory.

For extra sticking power, blend in up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed (whole or ground). Flax turns leftover smoothie almost pudding-like in texture, and I’m here for that.

Watch How to Make This Simple Strawberry Smoothie

My Favorite Smoothie Tips

How to Freeze Bananas Quickly (Without Freezer Burn)

Grab a big bunch of bananas and let them ripen nicely. Aim for cheerful yellow with a few freckles—not the fully speckled brown you’d want for banana bread.

Peel and slice the bananas into 1/2-inch rounds. Flash-freeze them by laying the slices in a single layer on parchment-lined baking sheets (pick a sheet that fits your freezer). This is also my favorite way to freeze bananas in a hurry.

Once fully frozen, transfer the slices to a freezer bag and they’ll keep for several months.

Thaw Your Strawberries for 5 Minutes First

Frozen strawberries—especially the big ones—can be tough on your blender. To protect your blades and make blending a breeze, let the strawberries thaw at room temperature for 5 to 10 minutes first. Or microwave them for 30 seconds to a minute, just until the frost lifts and they begin to soften.

If blending still fights you, pause, stir and let the mixture rest a few more minutes before trying again. A splash or two more of milk always helps things along.

More Creamy Smoothies to Sip

On a smoothie kick? Here are a few of my all-time favorite smoothie recipes:

Please let me know how your strawberry smoothie turns out in the comments! I always love hearing from you.

Creamy 4-Ingredient Strawberry Banana Smoothie

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Whip up this strawberry smoothie for breakfast (or dessert!). It’s creamy, luscious and genuinely nutritious—honestly, it sips like a strawberry milkshake. Recipe yields 2 to 4 servings (about 4 cups); you can easily halve or double it.

Ingredients

Instructions

Notes

Recipe adapted from my Basic Blueberry Smoothie.

*Strawberry note: Frozen strawberries, especially the large ones, can be stubborn even in high-powered blenders. That’s why I suggest letting them thaw at room temperature for 5 to 10 minutes before blending.

Make it gluten free: The smoothie is naturally gluten-free without the oats. If you add oats, be sure they’re certified gluten-free.

Make it nut free: I haven’t tested it myself, but you could swap sunflower butter for the almond butter, and a nut-free milk (oat, coconut, etc.) or water for the almond milk.

Storage suggestions: These smoothies keep well covered in the fridge for 1 to 2 days. The top layer may darken a bit—just scoop it off if it bothers you.

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