This creamy Raspberry Banana Smoothie with Almond Butter is my go‑to for a fast, filling breakfast or a post‑workout refuel. It’s naturally sweet, thick enough to eat with a spoon, and packed with protein and fiber to keep you full until lunch.
I’ve tested this recipe with different ratios, thickeners, and nut butters so you don’t have to. The result? A smoothie that’s not icy, not watery, and never separates in the glass. My pro tip: freeze your banana in chunks and use frozen raspberries straight from the bag — that’s the secret to a thick, creamy texture without needing ice.
Why this smoothie works
Most smoothies end up either too thin or too icy because the liquid overwhelms the fruit, or because we rely on ice to chill it instead of frozen fruit. This recipe flips that by using frozen banana and frozen raspberries as the base, so the smoothie is naturally thick and cold.
Almond butter plays a triple role: it adds creaminess, a nutty depth, and healthy fats that slow digestion and keep you full. A touch of lemon juice brightens the berries and balances the sweetness, while a pinch of salt ties everything together.
If you’re using a weaker blender, the order in which you add ingredients matters. I always add liquid first, then softer ingredients, then frozen fruit and nut butter on top. That way the blades can move freely and blend everything smoothly instead of getting stuck.
Ingredients (makes 1 large serving)
- Ripe banana — 1 medium (about 120 g / ½ cup mashed)
Use a ripe banana with brown spots for natural sweetness and creaminess. Unripe bananas make the smoothie starchy and less sweet. - Frozen raspberries — 100 g (about ¾ cup)
Frozen raspberries give thickness and a bright, tart edge. If using fresh, add 3–4 ice cubes and expect a thinner texture. - Unsweetened almond milk — 180 ml (¾ cup)
Any unsweetened plant milk works (oat, soy, cashew). For a richer smoothie, use 120 ml milk + 60 ml water or coconut water. - Almond butter — 2 tbsp (32 g)
Smooth, natural almond butter blends best. If using a thick or oily jar, stir well first. Peanut butter or cashew butter can be swapped 1:1. - Greek yogurt (optional) — 3–4 tbsp (45–60 g)
Adds protein and creaminess. For dairy‑free, use coconut yogurt or skip it and add 1 extra tbsp almond butter. - Lemon juice — ½ tsp (2–3 ml)
Brightens the berries and cuts sweetness. Lime juice works too. - Vanilla extract — ½ tsp
Use real vanilla, not imitation, for the best flavor. - Pinch of fine sea salt — about ⅛ tsp
Balances sweetness and enhances all the flavors. - Optional add‑ins
- 1 scoop (about 25–30 g) vanilla or unflavored protein powder
- 1 tbsp chia seeds or ground flaxseed (adds fiber and thickness)
- 1 tsp honey or maple syrup (only if you prefer it sweeter)
Equipment
- Blender (any standard blender or personal blender)
- Measuring cups and spoons (or a small kitchen scale for accuracy)
- Rubber spatula (to scrape the sides)
- Tall glass or mason jar (for serving)
Step‑by‑step instructions
Step 1: Prep the banana
Peel the banana and cut it into chunks. For the creamiest texture, freeze the banana chunks for at least 2 hours (or overnight). If using fresh banana, add 3–4 ice cubes later.
Step 2: Add liquid to the blender
Pour in the almond milk (180 ml). Starting with liquid helps the blades move freely and prevents the blender from getting stuck.
Step 3: Add soft ingredients
Add the almond butter, yogurt (if using), lemon juice, vanilla, and salt. If using protein powder, chia, or flax, add it now.
Step 4: Add frozen fruit
Add the frozen raspberries and frozen banana chunks on top. This layering order (liquid → soft → frozen) is key for smooth blending.
Step 5: Blend until smooth
Start on low speed for 10–15 seconds, then increase to high. Blend for 45–60 seconds, stopping once to scrape down the sides if needed. The smoothie is ready when it’s thick, creamy, and no visible fruit chunks remain.
Visual cue:
- Correct texture: thick enough to coat the back of a spoon and hold a swirl.
- Too thin: if it’s runny, add a few more frozen banana chunks and blend again.
- Too thick: add 1–2 tbsp more milk and blend briefly.
Step 6: Serve immediately
Pour into a glass and drink right away. If you let it sit, it will thicken further as the frozen fruit melts slowly.
Troubleshooting: common issues and fixes
Problem: Smoothie is too thin / watery
- Likely causes: too much liquid, fresh fruit instead of frozen, or over‑blending with ice.
- Fix: next time, reduce milk by 2–3 tbsp and use more frozen banana or raspberries. Add 1 tbsp chia or flax to thicken.
Problem: Smoothie is too thick / won’t blend
- Likely causes: too much frozen fruit, not enough liquid, or a weak blender.
- Fix: add 1–2 tbsp more milk and blend in short pulses. If your blender struggles, let the frozen fruit sit for 5 minutes to soften slightly.
Problem: Smoothie separates or looks grainy
- Likely causes: using old or low‑fat yogurt, or not blending long enough.
- Fix: blend for a full 60 seconds on high. Use full‑fat yogurt or a creamy nut butter for better emulsification.
Problem: Too tart / sour
- Likely causes: over‑acidic berries or too much lemon.
- Fix: add ½–1 tsp honey or maple syrup and blend again. A ripe banana also balances tartness.
Problem: Bitter or “nutty” aftertaste
- Likely causes: using roasted or salted almond butter, or a low‑quality nut butter.
- Fix: switch to a smooth, natural, unsalted almond butter. If using peanut butter, choose a creamy, no‑added‑sugar version.
Substitutions and variations
Dairy‑free / vegan
- Skip the Greek yogurt or replace it with 3–4 tbsp coconut yogurt or silken tofu.
- Use maple syrup instead of honey if needed.
Nut‑free
- Replace almond butter with sunflower seed butter or tahini (start with 1 tbsp and adjust to taste).
- Use oat, soy, or rice milk instead of almond milk.
Lower sugar
- Use plain, unsweetened yogurt and skip added sweeteners.
- Keep the banana but reduce the raspberries slightly if berries are very sweet.
Flavor swaps
- Mixed berry: swap raspberries with a mix of frozen strawberries, blueberries, and blackberries.
- Tropical: replace raspberries with frozen mango or pineapple, and use coconut milk instead of almond milk.
- Chocolate twist: add 1 tbsp cocoa powder and 1 tsp maple syrup.
Protein boost
- Add 1 scoop (25–30 g) vanilla or unflavored protein powder.
- Increase almond butter to 3 tbsp and add 1 tbsp chia or flax.
Storage and make‑ahead tips
- Best served fresh: drink within 15–20 minutes for the creamiest texture.
- Short‑term storage: pour into a sealed jar and refrigerate for up to 12 hours. Shake or stir well before drinking (it will thicken and separate slightly).
- Do not freeze as a smoothie: it becomes icy and grainy when thawed.
- Make‑ahead prep:
- Freeze banana chunks in a bag for up to 3 months.
- Pre‑portion smoothie packs: in a freezer bag, add 1 banana chunk + 100 g raspberries + 1 tbsp chia (if using). When ready, dump the pack into the blender with the rest of the ingredients.
Serving suggestions
- Serve in a tall glass with a reusable straw.
- Top with a sprinkle of granola, chia seeds, or a few fresh raspberries for texture.
- Pair with:
- Toast with avocado or nut butter
- A boiled egg or a small handful of nuts for extra protein
- Oatmeal or overnight oats for a bigger breakfast
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but the smoothie will be thinner and less cold. Add 3–4 ice cubes and expect a lighter texture. For a thicker result, use at least half frozen banana.
Can I skip the almond butter?
You can, but the smoothie will be less creamy and less filling. Replace it with 1 extra tbsp yogurt or 1 tbsp tahini/sunflower seed butter for a similar texture.
How can I make it thicker without protein powder?
Use more frozen banana (up to 150 g), add 1 tbsp chia or flaxseed, or reduce the milk by 2–3 tbsp.
Can I use a different nut butter?
Yes — peanut butter, cashew butter, or sunflower seed butter all work 1:1. Adjust to taste, as stronger nut butters can dominate the berry flavor.
Can I make this ahead for meal prep?
Blend it fresh for best texture. For prep, freeze the fruit in portioned bags and blend with fresh liquid and nut butter each time.
Notes from my kitchen
- Batch 1: I used fresh banana and fresh raspberries with ice. The smoothie was too thin and watery, and the ice made it gritty.
- Batch 2: I froze the banana and used frozen raspberries, but added too much milk. It was still a bit runny, so I reduced the milk by 2 tbsp.
- Batch 3: I used frozen banana, frozen raspberries, 180 ml milk, and 2 tbsp almond butter. Perfect thickness and creaminess.
- Final version: I settled on 120 g frozen banana, 100 g frozen raspberries, 180 ml almond milk, and 2 tbsp almond butter. It’s thick, creamy, and holds its texture for 15–20 minutes.
Nutrition and disclaimer
Approximate per serving (without protein powder or extra sweetener):
- Calories: ~300–350
- Protein: ~8–10 g
- Fat: ~12–15 g
- Carbs: ~45–50 g
- Fiber: ~6–8 g
Values are estimates and can vary based on brands, exact fruit size, and add‑ins. Always follow food‑safety best practices: wash fruit, use clean equipment, and consume smoothies promptly.
Final thoughts
This Raspberry Banana Smoothie with Almond Butter is one of those simple recipes that feels special every time. It’s creamy, satisfying, and comes together in under 5 minutes — perfect for busy mornings or when you need a quick, wholesome snack.
