This Strawberry Blueberry Banana Smoothie recipe is perfect for a healthy breakfast, snack, or dessert and features berries, a banana, and vanilla yogurt.
I’m always trying to get my daughters to eat more fruits and vegetables. You too? I’ve been making this strawberry-blueberry banana smoothie since they were too young to pronounce it correctly and hence this will forever be known in our house as a “boomy”. The following smoothie recipe is my go-to, though you can make this all sorts of different ways once you know the formula.
Why Make This Recipe
- So easy! This is a 5-minute recipe, tops. Super fast to make, and so perfect for breakfast or an afternoon snack.
- So versatile! Once you've got the basics down, you can change up your smoothie with whatever frozen or fresh fruits you have on hand. If you still need more inspiration, check out my Cherry Chia Seed Smoothie.
- Super healthy! I love to make this smoothie for my vegetarian daughter since it's packed with protein from the yogurt and tons of vitamins and minerals from the fresh fruit.
- Yogurt: I usually choose a vanilla yogurt, when I'm making this smoothie for my kids, but you can use any flavor of yogurt you like. I prefer Oikos vanilla yogurt (not sponsored!) because it's nice and thick, and has a good level of sweetness. You can also replace the yogurt with silken tofu, for even more protein.
- Frozen strawberries and blueberries: To me, frozen fruit is the key to any good smoothie because it gives you that icy thickness without you needing to water down the smoothie by adding ice. You can use whatever frozen fruit you have on hand.
- Milk: My kids are milk drinkers, so we usually go with a basic 2 percent milk in our smoothies. BUT, this recipe works with other liquids as well. You can use fruit juices like apple juice or orange juice. Or, use a vegan milk like soy milk or almond milk.
Put your yogurt, strawberries, blueberries, and banana into the blender first, then pour in the milk.
Turn on the blender and blend until smooth and creamy. You may need to stop it once or twice to scrape down the sides or to loosen up some frozen fruit stuck in the blades.
If the consistency is too thick, add more milk. If it’s too thin, add more frozen fruit. You can also add an ice cube or 2, but not too many or you’ll water it down too much.
Taste—depending on your fruit, it may be more tart than you (or your picky eaters) prefer. If so, swirl in some honey. Pour into cups with a thick straw (promise yourself to buy reusable straws so you stop killing those sea turtles), and serve!
🧐 Recipe FAQs
Yes, you can, but if you only use fresh fruit, you may want to add in a few ice cubes to give your smoothie an icy consistency. If you find you usually want to use fresh fruit, consider freezing juice in ice cube trays to use in your smoothies. That will balance out some of the fresh fruit. (Sadly, milk does not take to freezing at all well. Don’t go there.)
Yes! To make a vegan version of this smoothie, use soy milk, almond milk, coconut milk, or whatever milk you prefer. Replace the yogurt with a vegan yogurt—you can now find a few alternatives at some grocery stores! Or, use silken tofu instead.
👩🍳 Expert Tips
- Control the thickness of the smoothie by how much fresh vs. frozen fruit you use. You can of course use only frozen fruit, but in that case you may need more liquid to loosen it up.
- Freeze fruits that you won’t be able to eat before they go bad, and use them in your next smoothie. For me, this is particularly useful for bananas because I always buy a bunch thinking we’ll eat them and before long they are over-ripe and staring at me wondering why I am so inadequate that I have not turned them into banana bread. Freeze them and avoid the guilt. In fact, give yourself 2 points for getting ahead in your smoothie game.
Other Delicious Breakfast Recipes
For a great breakfast idea, make this along with my Almond, Pecan, and Pumpkin Seed Granola! For another healthy breakfast option that also makes a great snack, check out these Lemony Almond Flour Muffins.
Or maybe now you are craving something savory? How about these French Crepes with Eggs and Cheddar or Spinach Bacon Egg Cups? And I can't let you go without pointing you to two of my favorite pastries: Cherry Danish with Puff Pastry and Puff Pastry Cinnamon Rolls with Apple.
If you try this recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
- 1 small container vanilla yogurt (5.3 oz.)
- ½ c. frozen strawberries
- ½ c. frozen blueberries
- 1 banana
- ½ c. milk
- 1 t. honey (optional)
- Add yogurt, strawberries, blueberries, and banana to the blender first, then pour in the milk.
- Turn on the blender and blend until smooth and creamy. You may need to stop it once or twice to scrape down the sides or to loosen up some frozen fruit stuck in the blades.
- Adjust the thickness by adding more liquid or frozen fruit or ice, if necessary.
- Taste, and add honey if it needs to be sweetened up a bit.
- Pour into cups and serve with a thick straw!
This recipe is very flexible! Substitute whatever frozen fruit you prefer. And, you can replace the regular milk with soy milk, almond milk, or your favorite milk substitute.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 90mgCarbohydrates: 40gFiber: 4gSugar: 27gProtein: 7g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.