A cold, creamy glass with a mellow banana flavor and a hint of toasted almond is only a few minutes away. This smoothie made with almond butter gets its silky body from frozen fruit and a measured splash of plant milk.
This banana and almond blend can be thick enough to eat with a spoon or loose enough to sip through a straw. Start with the amounts below, then adjust the liquid in small additions until the texture suits you. A good blender helps, but a little patience and the right order of ingredients do plenty of work too.
Banana Almond Butter Smoothie: The Basic Recipe
This recipe makes one large serving, about 1 1/2 cups, or two small servings. The exact yield depends on the size of the banana and how much liquid you add. Use a ripe fruit for sweetness and freeze it ahead for a cold, thick result.
Ingredients
- 1 medium ripe banana, peeled, sliced, and frozen (about 1 cup slices)
- 3/4 cup unsweetened plain oat milk, plus more as needed
- 2 tablespoons smooth almond butter, well stirred
- 1/4 teaspoon vanilla extract, optional
- A small pinch of ground cinnamon, optional
Method
- Pour the oat milk into the blender. Add the almond butter, followed by the frozen banana slices, vanilla, and cinnamon if using. Putting liquid near the blades gives them room to move when you start.
- Blend on low for a few seconds, then gradually increase to high. Blend for 30 to 60 seconds, or until the mixture looks uniform and no pieces of fruit remain. Timing depends on the machine and the size of the slices.
- Stop the blender and scrape any paste from the sides with a spatula. If the blade spins without moving the fruit, switch the machine off, add 1 tablespoon oat milk, and stir the contents before blending again. Repeat as needed. Use a tamper only if the manufacturer directs you to do so, and never put a utensil into a running blender.
- Taste and pour into a glass. For a thinner drink, blend in more milk a tablespoon at a time. Serve immediately while cold.
The banana almond butter smoothie should flow slowly from the pitcher and leave a light coating on a spoon. If you prefer a thicker result, begin with 1/2 cup milk and add just enough to keep the contents moving. A narrow straw calls for a little more liquid; a spoon is perfectly happy with a thicker mixture.
Choose the Fruit and Freeze It Well
A ripe banana has yellow skin with brown speckles and gives the drink a sweeter, fuller flavor than a green one. Very ripe fruit works, too, though its stronger flavor will take the lead. Avoid fruit with mold or an off smell. Peel it before freezing: a frozen peel is a stubborn little wrapper.
Slice the fruit into roughly 1/2-inch rounds and spread them on a parchment-lined tray. Freeze until solid, then transfer to a sealed freezer bag or container. Separating the slices on the tray keeps them from becoming one large block and makes measuring easier. If the pieces do stick together, break them apart before adding them to the pitcher.
Fresh banana is a practical option when you haven’t planned ahead. Use one medium ripe fruit and start with 1/2 cup milk because fresh fruit won’t thicken the drink as much. Add a small handful of ice for a colder glass, blending until the ice disappears. Ice adds water as it melts, so the flavor will be a little less concentrated than with frozen fruit.
For an almond butter banana smoothie with a softer texture, let frozen slices stand on the counter for about five minutes. They should remain cold and firm but yield slightly at the edges. This can help a less powerful blender get moving. Don’t leave the slices out long enough to become warm and mushy if a frosty drink is the goal.
Pick a Spread and Get It Moving
Smooth almond butter blends evenly and gives the drink a rounded nut flavor. For an even texture, stir the jar thoroughly first, bringing the settled solids up from the bottom and incorporating any oil on top. A dry scoop from an unstirred jar can cling to the pitcher and leave small lumps. Measure after stirring so the spoonful contains the intended balance of solids and oil.
The almond butter smoothie can be made with roasted or raw almond butter. Roasted has a deeper flavor; raw is milder. An unsweetened variety lets the fruit supply the sweetness, while a salted one may make the other flavors taste more pronounced. Check the label if the spread contains added sugar or salt and adjust other additions accordingly.
If a thick scoop sticks to the side of the blender, stop the machine and scrape it down into the liquid. You can also stir the measured paste into a few tablespoons of the milk in a small cup before adding both to the pitcher. This loosens the paste and gives the blades less work. Do not heat the milk just to soften it; a little stirring is enough.
Two tablespoons of nut butter give the banana smoothie plenty of flavor. More will make the drink richer and may thicken it, so add an extra teaspoon at a time and taste. If the paste is crunchy, expect tiny nut pieces even after blending; use smooth for the most uniform finish.
Adjust the Liquid and Optional Additions
Unsweetened plain oat milk has a mild flavor and keeps the recipe plant-based. Soy milk works in the same quantity and gives a similarly creamy texture. Almond milk produces a lighter result, while canned coconut milk is much richer; if using the latter, thin it with water to a pourable consistency before measuring. Flavored or sweetened milks change the final taste, so taste before adding a sweetener.
Vanilla and cinnamon are optional, but each changes the character of the glass. Vanilla rounds out the fruit flavor; cinnamon adds warmth. Begin with the small amounts in the recipe, blend, and taste before adding more. Ground spices disperse best when added before the final blend, rather than sprinkled onto a finished drink and left floating on top.
For a chocolate variation, blend in 1 teaspoon unsweetened cocoa powder. It can slightly thicken the mixture and contribute bitterness, so add a splash of milk if needed. For a coffee flavor, replace 2 tablespoons of the oat milk with the same amount of chilled brewed coffee. These additions are optional; the banana and nut flavor should still be easy to recognize.
Rolled oats can make the drink more substantial and give it a faint cereal flavor. Add 1 tablespoon and blend thoroughly. Let the mixture stand for a few minutes if you like a softer oat texture, then add liquid if it has thickened too much. If you want a completely smooth drink, skip the oats or grind them finely before adding them.
Dietary Needs and Practical Swaps
The basic almond butter and banana drink contains tree nuts and oats. With the specified oat milk and almond butter, it contains no dairy or other animal ingredients; check each package for ingredients and manufacturing statements that matter to the person being served. Oat milk may contain additives, and some brands are made with gluten-containing ingredients or on shared equipment. For someone avoiding gluten, select oat milk labeled gluten-free and check any optional oats as well.
For a tree nut allergy, almond butter and almond milk are unsuitable. A seed butter made from sunflower seeds can provide a similar creamy texture if sunflower is safe for the person eating it. Use 2 tablespoons and check its label for relevant allergens and cross-contact information. An almond butter banana drink has a distinct nut flavor; the seed version will taste different. Soy milk is unsuitable for a soy allergy; choose a compatible alternative.
If sharing a kitchen with allergens, wash the pitcher, lid, blade assembly, utensils, and work surface thoroughly before preparing the substitute. Pay attention to crevices where nut butter can linger. Use a clean spoon for each jar, too; a shared spoon can transfer ingredients even when the recipe itself has been changed.
Serve and Save
The texture is best immediately after blending, when the frozen fruit keeps the drink cold and thick. If you need to prepare it ahead, refrigerate it in a covered container and drink it within a day. Separation and darkening can occur as it stands; shake or stir before serving. A brief return to the blender can restore a more even texture, although the drink will be less frosty.
A smoothie of banana and almond spread is easy to tailor at the very end. For a pourable glass, blend in milk one tablespoon at a time; for a spoonable texture, add a few frozen banana slices and blend again. Give the blades a moment to incorporate each addition, then stop when the mixture moves the way you like.
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