Raspberry Banana Smoothie is a bright, creamy, and refreshing drink that blends sweet bananas with tart raspberries for the perfect balance of flavor. It’s quick to whip up and makes a great breakfast, post-workout boost, or afternoon snack. I love how naturally sweet and satisfying it is without needing a lot of added sugar.
Why You’ll Love This Recipe
I love how this smoothie gives me a fruity, refreshing start to the day in just a few minutes. The banana makes it thick and creamy, while the raspberries add a fresh, tangy burst. It’s packed with fiber, vitamins, and antioxidants—and I can make it with frozen fruit straight from the freezer. It’s easy, nourishing, and always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen raspberries
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Ripe banana (fresh or frozen)
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Greek yogurt or plain yogurt
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Milk (any kind—dairy or non-dairy)
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Honey or maple syrup (optional, for added sweetness)
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Ice cubes (optional, for extra thickness)
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Chia seeds or flaxseeds (optional, for added nutrition)
Directions
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I add the raspberries, banana, yogurt, and milk to a blender.
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I blend until smooth and creamy, stopping to scrape down the sides if needed.
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I taste and add honey or maple syrup if I want it sweeter.
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If I want it thicker or colder, I add a few ice cubes and blend again.
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I pour into a glass and serve immediately.
Servings and timing
This smoothie makes 1–2 servings and takes about 5 minutes from start to finish. It’s ideal for a quick, healthy breakfast or snack on the go.
Variations
Sometimes I add spinach or kale for a green boost—you can’t even taste it. I’ve also thrown in a handful of oats to make it more filling, or added vanilla protein powder for post-workout fuel. If I want a tropical twist, I add pineapple or mango in place of half the raspberries.
Storage/Reheating
This smoothie is best enjoyed fresh, but I’ve stored leftovers in a sealed jar in the fridge for up to 24 hours. I give it a good shake or stir before drinking. It’s not meant to be reheated, but I’ve used leftovers as a smoothie bowl base or frozen it in molds to make popsicles.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but I usually add a few ice cubes to get that cold, frosty texture.
How do I make it dairy-free?
I use almond milk, oat milk, or coconut milk, and swap the yogurt for a plant-based option. It still turns out creamy and delicious.
Do I need to add sweetener?
Not always. The banana adds natural sweetness, but I add a drizzle of honey or maple syrup if my fruit isn’t super ripe.
Can I make this smoothie ahead of time?
Yes, I’ve blended everything and stored it in the fridge for the next day, or prepped the ingredients in freezer bags to blend later.
What’s the best banana to use?
I use a ripe banana with lots of brown spots—it gives the smoothie the best natural sweetness and creamy texture.
Conclusion
Raspberry Banana Smoothie is one of my favorite ways to enjoy something fruity, creamy, and nourishing with very little effort. Whether I’m rushing out the door or just craving something cool and refreshing, this smoothie always delivers. It’s a quick blend of simple ingredients that tastes amazing every time.
