This strawberry banana smoothie is one of those recipes that never gets old. I started making it years ago when I was rushing to get out the door for work and needed something quick but still nourishing. Now it’s the recipe I fall back on whenever my mornings are hectic, or my son asks for a “pink milkshake.” It only takes three ingredients, yet it’s creamy, filling, and tastes like a treat. What I love most is how adaptable it is—you can swap in whatever milk you’ve got in the fridge, throw in a few extras if you’re in the mood, or keep it as simple as the classic version.
Homemade smoothies have another huge perk: you know exactly what’s in them. No hidden sorbet, no watered-down juice—just fruit and milk, the way it should be.
Ingredients and Little Tweaks
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Banana – The sweetness of your smoothie depends a lot on how ripe your banana is. I usually wait until mine have brown freckles because that’s when they’re at their sweetest. If your bananas are too green, the smoothie can taste flat. I often freeze overripe bananas in chunks so I always have some ready for smoothies.
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Frozen strawberries – Frozen berries are my secret weapon for making smoothies thick and cold without watering them down. If fresh strawberries are in season, I’ll use those and toss in a few ice cubes for texture.
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Milk of choice – I switch it up depending on what I have at home. Almond milk keeps it light, oat milk makes it extra creamy, and regular milk makes it taste like an old-school milkshake.
Why Strawberries and Bananas Are Such a Good Pair
Strawberries bring a tangy brightness, while bananas add natural sweetness and creaminess. Nutritionally, you’re getting plenty of vitamin C, potassium, and fiber from the strawberries, plus magnesium and more potassium from the banana. Honestly, though? I just love how these two fruits balance each other—neither one overpowers the other.
Fun Add-Ins and Variations
This smoothie is such a blank canvas. Depending on the day, I sometimes:
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Toss in a big handful of spinach or kale (you barely taste it, but it sneaks in more greens).
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Add chia seeds or hemp hearts when I know I’ll need to stay full for a while.
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Use a spoonful of peanut butter or almond butter for that nutty flavor that makes it feel more like dessert.
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Blend in a date or a drizzle of honey if I’m craving extra sweetness.
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Swap the strawberries for blueberries, mango, or peaches if that’s what I have on hand.
And here’s a trick I love: adding a few mint leaves. It makes the whole smoothie feel extra refreshing, especially in summer.
Step-By-Step
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Add your banana chunks and a splash of milk to the blender first. This helps everything blend smoothly.
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Toss in your frozen strawberries on top.
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Blend until smooth, adding a little more milk at a time if you want it thinner.
For a thicker smoothie, use less milk and a frozen banana along with the frozen strawberries. For a lighter, sippable version, use fresh fruit and a bit more milk.
Tips From My Own Kitchen
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Always start with less liquid than you think you’ll need—you can add more, but you can’t take it out.
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If you’re using fresh fruit, add 3–4 ice cubes so the smoothie isn’t too thin.
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I make smoothies almost daily, and one thing I’ve learned is to layer soft ingredients at the bottom (like bananas and milk) and harder frozen ones on top. It helps the blender blades catch everything without getting stuck.
Ways I Like to Enjoy It
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As a smoothie bowl – I make it extra thick, pour it into a bowl, and top with granola, sliced fruit, or a drizzle of peanut butter.
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As popsicles – If I have leftovers, I pour the smoothie into molds and freeze them. My son thinks they’re ice cream, and I don’t correct him!
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Extra thick – Using only frozen fruit makes it feel like soft serve. Perfect for when I want something more indulgent.
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Lighter – On hot days, I’ll thin it out with more milk and sip it over ice.
Making a Bigger Batch
This recipe makes one medium smoothie, but I often double it for myself and my husband, or triple it if I’m prepping snacks for the kids. Just scale everything up evenly—no tricky math here.
Equipment That Makes a Difference
A decent blender is the one thing that makes or breaks smoothies. I use a high-powered blender because it can handle frozen fruit without struggling. If your blender is on the smaller side, just blend in batches or let the frozen strawberries thaw for a few minutes first.
Storing and Freezing
Fresh is always best, but here’s what I do if I’ve got leftovers:
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Keep it in the fridge for up to 2 hours if you’re drinking it soon.
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Pour into popsicle molds for later.
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Freeze in ice cube trays, then toss the cubes into another smoothie the next day.
If I’m meal prepping, I’ll blend a big batch, pour into mason jars, and freeze them. I just move one into the fridge in the morning, and it’s ready by the afternoon.
Common Questions
Do I need yogurt?
Nope! The banana is what gives the smoothie its creamy texture.
What can I use instead of yogurt for creaminess?
A little nut butter, half an avocado, or even silken tofu works surprisingly well.
How do I get it super thick?
Use frozen bananas and frozen strawberries with just a splash of milk, and blend with a tamper if your blender has one.
Is this healthier than juice?
Yes—smoothies keep the fiber from the fruit, while juice often removes it. That fiber helps with digestion and keeps you fuller longer.
Little Nutrition Boost
My favorite way to sneak in extra goodness is with hemp hearts. They add protein and healthy fats without changing the flavor. Just two tablespoons can make a big difference in keeping you satisfied.
Strawberry Banana Smoothie Without Yogurt
Thick, creamy, and naturally sweet, this strawberry banana smoothie needs just three ingredients and five minutes. It’s a healthy snack or quick breakfast that tastes like a treat—no yogurt required!
Ingredients
- 2 ripe bananas (fresh or frozen)
- 2 cups frozen strawberries
- ¼–¾ cup milk of choice (dairy or non-dairy: almond, oat, coconut, soy, etc.)
Instructions
- Add bananas, frozen strawberries, and about ¼ cup milk to a blender. Start blending on low speed, then increase to high until smooth and creamy.
- If the smoothie is too thick, splash in extra milk until it reaches your desired consistency. For a thicker smoothie or smoothie bowl, toss in more frozen strawberries or ice cubes.
- Pour into a glass (or two smaller ones) and enjoy immediately!
Notes
- Using fresh strawberries: Pair them with frozen bananas or ice cubes to keep the smoothie cold and thick.
- Using frozen bananas: Cut into chunks before blending and add a bit more milk as needed.
- Smoothie bowl option: Blend with both frozen bananas and strawberries for a super thick base, then top with granola, nuts, or fresh fruit.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 231Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 62mgCarbohydrates 50gFiber 7gSugar 29gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This strawberry banana smoothie without yogurt has been a steady favorite in my kitchen for years. It’s the one recipe I can whip up when I’m tired, busy, or just craving something cold and sweet. It’s proof that the simplest recipes are often the best—the ones we come back to again and again.
Try other Smoothie recipes: