Frozen Banana Spinach Smoothie

spinach banana smoothie served in a glass with a straw.

Frozen Banana Spinach Smoothie

Course: Drinks

Cuisine: American

Keyword: spinach smoothie

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 399kcal

Author: Megan Gilmore

This Spinach Smoothie recipe is the perfect way to sneak more leafy greens into your life. That's because it doesn't taste like spinach! (I repeat, it does not taste like spinach.) Instead, it feels like you're drinking a peanut butter banana smoothie that just happens to look green. Once you taste it, you'll be hooked!

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Ingredients

½ cup almond milk , plus more as needed to blend
1 to 2 cups baby spinach (see notes)
1 tablespoon peanut butter (or almond butter)
2 tablespoons hemp hearts
1 frozen banana , sliced
¼ teaspoon ground cinnamon

Instructions

If you don't have a powerful blender, start by adding the milk and spinach to it. Blend until the greens are totally pulverized for the best texture. (You can skip this step if using a high-speed blender.)
Add the remaining ingredients and blend until very smooth. You may need to add up to a 1/4 cup more milk or water to help everything blend smoothly, depending on the size of the banana you use. The riper the banana you use, the sweeter this smoothie will be. If you need to add sweetness, you can always add a pitted Medjool date, or a splash of maple syrup, or honey (if not vegan), and blend again. Note: If adding extra milk makes the smoothie too runny, add a handful of ice and blend again. Once you're happy with the flavor, it's ready to serve right away.
Leftover smoothie can be stored in an airtight container in the fridge for up to 48 hours, but the taste and texture will change over time. Be sure to check out the freezer bag tips in this post, for another make-ahead option.

Notes

Nutrition information is for the whole batch. This information is automatically calculated, and is just an estimate, not a guarantee.

To make a more filling smoothie, feel free to add another tablespoon of nut butter, or extra frozen fruit + more liquid to blend.

I typically use fresh baby spinach in this recipe, but you can use frozen spinach if you prefer. In that case, start with just a 1/4 cup of frozen spinach (since it is more concentrated). You can always add more, to taste, as you blend. See more tips in the full post.

Nutrition