Banana Strawberry Pineapple Smoothie (Print Version)

Quick, creamy blend of banana, strawberry and pineapple with almond milk—bright breakfast or energizing snack.

# What You Need:

01 - 1 ripe banana, peeled

02 - 1 cup strawberries, hulled and halved (fresh or frozen)

03 - 1 cup pineapple chunks (fresh or frozen)

04 - 1 cup unsweetened almond milk (or plant-based milk of choice)

05 - 1 tablespoon fresh lime or lemon juice (optional, for brightness)

06 - 1–2 teaspoons honey, agave syrup, or maple syrup (to taste)

07 - ½ cup ice cubes (omit if using frozen fruit)

08 - 1 tablespoon chia seeds or flaxseed meal (for extra nutrition)

01 - Place the banana, strawberries, pineapple, almond milk, and lime or lemon juice into the blender jar.

02 - Add your preferred sweetener along with any optional add-ins such as ice cubes or chia seeds.

03 - Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.

04 - Taste the smoothie and adjust sweetness by adding more sweetener, or adjust thickness by adding more milk as desired.

05 - Pour into glasses and serve immediately for the freshest flavor and best texture.

01 -

It takes exactly five minutes from fridge to glass which means zero excuses for skipping breakfast.
The combination of banana strawberry and pineapple creates a naturally sweet tropical flavor that needs almost no added sugar.

02 -

Frozen banana slices are the single best trick for achieving that rich creamy texture without adding yogurt or dairy.
A handful of spinach blends in completely undetected and turns the smoothie a gorgeous green color while sneaking in extra nutrients.

03 -

Freeze your overripe bananas in slices on a parchment lined tray before transferring to a bag so they blend smoothly instead of jamming the blender blade.
Skip the sweetener entirely if your banana has a fully brown peel because at that stage it contributes more sweetness than any syrup ever could.