Banana Strawberry Pineapple Smoothie (Printable)

Tropical banana, strawberry and pineapple blend — creamy, bright and ready in five minutes for breakfast or a 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 dairy/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 (optional, for extra nutrition)

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

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 or thickness by adding more sweetener or a splash of additional milk.

05 - Pour into glasses and enjoy right away for the freshest flavor and best texture.

01 -

It takes literally five minutes from opening the fridge to drinking something that tastes like a tropical resort.
Frozen fruit does all the heavy lifting for texture so you never need yogurt or ice cream to make it thick and creamy.
You can sneak in greens or seeds and nobody not even a picky seven year old will notice.

02 -

A underripe banana will leave your smoothie tasting starchy and flat so always use one with plenty of brown spots.
Frozen pineapple transforms the texture from watery to velvety and I learned this after months of disappointing thin results.

03 -

Peel and freeze your bananas in slices inside a ziplock bag so they are always ready and you never waste an overripe one again.
Freeze your strawberries and pineapple on a tray first so they do not clump into a single solid brick in the bag.