High-Protein Strawberry Banana Smoothie with Greek Yogurt

Smoothie with strawberries, bananas, and Greek yogurt.

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High-Protein Strawberry Banana Smoothie with Greek Yogurt

This Strawberry Banana Smoothie with Greek Yogurt is a quick, protein-packed, fruit-forward option for breakfast or a snack. Thick, creamy, and naturally sweet, it's a go-to when you want something nourishing without extra prep. Serves 2-4.

Course Breakfast, Snack

Cuisine American, gluten-free, vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 522kcal

Author Stephanie McKercher, RDN

Equipment

blender

Ingredients

3 cups frozen sliced strawberries
1 ½ cups frozen sliced banana (see note 1)
1 cup plain Greek yogurt
2 cups milk (dairy or unsweetened soy milk - see note 2)
¼ cup hemp seeds or ground flaxseeds (optional)

US Customary - Metric

Instructions

Add strawberries, bananas, milk, and hemp seeds or ground flaxseeds (if using) to a high-speed blender. Blend 1 minute, or until smooth and creamy.
If the smoothie is too thick, add another splash of milk and re-blend until you reach your desired consistency.
Pour into glasses and enjoy!

Notes

Banana: Use fresh banana if you don't have frozen. Add in a few ice cubes to maintain the cold temperature if desired.
Milk: Any type of milk or plant-based milk alternative works. Use dairy or soy milk for highest protein composition.
Making ahead and storage: This recipe is best enjoyed fresh, but you can portion out the fruit and seeds ahead of time and store them in the freezer. When ready, just blend with yogurt and milk. Leftover smoothie can be refrigerated for up to 24 hours—just stir or re-blend before drinking.
Make it a smoothie bowl by reducing the milk and topping with granola or fresh fruit.

Nutrition