This blueberry banana smoothie is made with just five ingredients: blueberries, bananas, spinach, chia seeds, and cashew milk.
Like so many children of the eighties, I grew up playing with Strawberry Shortcake dolls. I had all of them – Lemon Meringue, Orange Blossom, Huckleberry Pie, the Peculiar Purple Pieman of Porcupine Peak… Ya-ta-ta-ta-ta-ta, ta-ta-ta-ta!
I guess as a Food Blogger in Training, it’s fitting that my origin story started by playing with food centric dolls.
In fact, I even told my mom when I was four or five years old that I was going to someday name my daughter Blueberry Muffin after the little plastic doll in my toy chest.
My mom insisted that I’d change my mind once I grew up. I remember my first feelings of a rebellious streak.
I thought, “Oh, I WILL name my daughter Blueberry Muffin. Just you wait and see.”
I ultimately decided not to have kids, outside of my furry family members. So we were never able to see that challenge to its end. Haha!
Anyway, around then I remember trying blueberries for the first time. Blueberry Muffin was so cool, I figured blueberries would be equally magical.
I don’t know if it was just a lackluster container, but I walked away underwhelmed. Strawberries were so juicy and popping with flavor. The blueberries were on the drier, more muted side.
Of course, now I know that the key to getting the most flavorful fruit is making sure you get it when it’s at its peak of freshness.
Blueberries are best during the summer from a local farm, so that they haven’t been picked while they’re under-ripe and loaded onto a truck from who knows where.
Or if it’s off-season, buy frozen blueberries that were picked and packed while the blueberries were perfectly ripe.
Frozen blueberries work beautifully in blueberry banana smoothies.
Smoothies are a delicious, portable option for breakfast on the go or as a post-workout snack. Refreshing and fiber-filled, it’s an easy way to get in lots of nutrient-dense and hydrating foods.
That’s a very good thing during muggy months!
How to freeze bananas for smoothies
Whenever there’s banana in a smoothie, I always recommend using frozen banana. It gives the smoothie a thick, creamy texture that you just don’t get otherwise.
(Frozen bananas are also essential for chocolate banana nice cream!)
It’s also a great way to make sure overripe bananas don’t go to waste. I mean, there’s only so much banana bread a person can make, right?
To freeze your bananas, just peel them, and break them into 5 equal parts. Then whenever a recipe calls for one banana, you’ll know that 5 sections equal one banana.
Put the banana chunks into a glass Pyrex container, pop on a lid, and throw it in the freezer.
Best greens for a smoothie
I rarely make smoothies without putting some greens inside. What I put in the smoothie varies by my mood and what’s in the crisper drawer.
I’ve used collard greens. Although, you have to be careful not to go overboard, as they can get bitter.
Kale is probably my most popular choice.
But if you want to make sure the greens won’t overtake the flavors, spinach is the way to go. Just a handful or two is easily masked by the flavors of blueberries and bananas.
Just the flax, ma’am (Or chia…)
Another thing I never miss in a smoothie? Chia or flaxseed. They are chock-full of omega 3’s, and they add a thick, whippy viscosity to a smoothie.
If you have a high-speed blender, you can put whole seeds right into the blender, and they’ll blend without issue. However, if you’re using a standard blender, you’ll want to either buy ground seeds or grind them in a coffee grinder first.
(If you leave them whole, they aren’t bioavailable, and they’ll basically just pass through your digestive system.)
A thick blueberry banana smoothie like this would also work well for a smoothie bowl topped with fresh blueberries and banana slices.
Here are more vegan smoothie recipes I’m sure you’ll love: