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Raspberry Banana Smoothie
Jennifer Ryan
Refresh your day with this Raspberry Banana Smoothie Recipe, it's sweet, fruity, and ready in minutes!
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Prep Time
2
minutes
mins
Total Time
2
minutes
mins
Course
Beverage, Breakfast, Vegan
Cuisine
American
Servings
2
Calories
171
kcal
Equipment
Blender
Ingredients
1x
2x
3x
2
Ripe bananas
180
Grams
Frozen raspberries
about 1¼ cups
200
Milliliters
Coconut milk
or coconut water
Instructions
Peel the bananas and place them in a blender with the frozen raspberries.
2 Ripe bananas,
180 Grams Frozen raspberries
Pour in 60 ml (¼ cup) of coconut milk or coconut water to start.
200 Milliliters Coconut milk
Blend until mostly smooth, then check the consistency.
Add more liquid a little at a time (up to 120 ml) if needed, and continue blending until smooth and creamy.
Serve immediately while cold and fresh.
Notes
Tips and Tricks
Banana tip:
The riper the bananas, the sweeter your smoothie will be—no need for added sugar!
Frozen bananas:
For an extra thick, ice-cream-like texture, freeze your bananas first.
Liquid choice:
Use coconut milk for a creamier smoothie, or coconut water for a lighter, hydrating option.
Add-ins:
Boost nutrition with a handful of spinach, a tablespoon of chia seeds, or a scoop of protein powder.
Make it colder:
Add a few ice cubes if you want it even more refreshing.
Nutrition
Calories:
171
kcal
Carbohydrates:
41
g
Protein:
3
g
Fat:
1
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
0.1
g
Sodium:
109
mg
Potassium:
812
mg
Fiber:
10
g
Sugar:
21
g
Vitamin A:
105
IU
Vitamin C:
36
mg
Calcium:
53
mg
Iron:
1
mg
Keyword
banana, banana recipe, breakfast smoothie, fruit smoothie, healthy, healthy breakfast, healthy eating, healthy lifestyle, healthy recipe, healthy recipes, Quick & Easy, raspberries, raspberry, smoothie, smoothie recipe, tropical smoothie
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