Cardamom and Tea

Strawberry Banana Smoothie

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Before my sister had her second baby last summer, I stocked her freezer with some treats: homemade smoothie packs and ready-to-bake cookie dough. In most freezers, cookie dough is the first thing to vanish, but in this case the smoothie packs flew right off the shelf. And that’s not because I don’t know how to bake (not to brag, but I do make a mean chocolate chip cookie). It’s because this is the best strawberry banana smoothie recipe ever.

How to describe it… It basically tastes like one of those strawberry shortcake popsicle bars, but in smoothie form, and with some optional protein powder if you wanna make it more substantial.

What’s the secret to making a smoothie that has all the nostalgia of an ice cream truck?

strawberry banana smoothies before mixing
strawberry banana smoothies after mixing

Two optional ingredients: 1) vanilla and 2) a graham cracker! I know it sounds silly, but blending in one graham cracker (or animal crackers, or a digestive biscuit) per serving infuses the smoothie with a toasty, baked-good flavor profile, and something magical happens:

They become greater than the sum of their parts, and what could have been a boring smoothie turns into a total treat.

2 strawberry banana smoothies
strawberry banana smoothie

Ingredients + optional substitutions

This strawberry banana smoothie recipe is very adaptable. You can make it vegan or gluten free. You can add vanilla or unflavored protein powder. And while you can leave out the graham cracker, there are lots of potential substitutes too. Here are some ingredient substitution tips:

First, the essentials:

  • Milk or “milk”: Use whatever milk or milk alternative you prefer. Soy milk and oat milk are two of my favorites here.
  • A ripe banana: For smoothies, I usually prefer bananas that have just started showing a few brown spots. But any banana somewhere between green and brown should work great, depending on your preference.
  • Frozen strawberries: Frozen strawberries keep the smoothie’s texture and temperature perfect. Some smoothie recipes call for ice cubes, but that tends to water things down. If you only have fresh strawberries, just make sure all of your main ingredients (milk, banana, strawberries) are completely chilled.

+ the optional add-ons:

  • Graham crackers: If you don’t have graham crackers, digestive biscuits work great here too. You can also use Teddy Grahams, animal crackers (the unfrosted kind), or even speculoos cookies. If you want to make this gluten free, omit the cookie or use a gluten free version. Gluten free speculoos cookies are pretty easy to find.
  • Protein powder: Vanilla or unflavored protein powder work best here. If you use vanilla, you don’t have to add additional vanilla extract.
  • Vanilla: You can use vanilla extract, but if you need your smoothie to be totally alcohol-free, you can always use vanilla powder or opt for a vanilla-flavored protein powder.
2 strawberry banana smoothies
2 strawberry banana smoothies
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Strawberry Banana Smoothie

strawberry banana smoothie
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Note: Put the banana at the bottom of the blender if yours is not super powerful. It will help!

  • Yield: 2 large or 3 small glasses

Ingredients

  • 1 large ripe banana [150g peeled]
  • 3 cups [360g] frozen strawberries
  • 3/4 cup [180g] milk or milk alternative*, plus more as needed

+ optional add-ons:

  • 2 graham crackers** [28g]
  • 2 scoops [40g] protein powder***
  • 1 tsp vanilla extract****

Instructions

  1. Place the banana, frozen strawberries, milk, graham crackers (if using), protein powder (if using), and vanilla extract (if using) in a blender. Add the protein powder after adding the milk for easier cleanup.
  2. Blend starting at low speed and gradually increase the speed to high.
  3. Use your blender’s tamper. If your blender does not have a tamper, pause the blending periodically to scrape down the sides, and use a bit more liquid. If you want it to be thinner or less frozen (which is easier to blend without a tamper), add a bit more milk, 1 to 2 Tbsp at a time, until it blends easily.
  4. Pour into a glass and enjoy while it’s cold.

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Notes

* Use your favorite milk of choice: cow’s, oat, soy, etc. Any milk you enjoy the taste of will work here. I primarily used soy milk to develop this recipe, but have made it with other milks to good results.

** You can also use a handful of teddy grahams or unfrosted animal crackers. To make this gluten free, use a gluten free graham cracker or digestive, or even a gluten free speculoos. Or omit!

*** Use either an unflavored or a vanilla flavored protein powder. My favorite unflavored protein powder is egg white, but whey or soy work equally well here. If you use a vanilla protein powder, you do not need to add extra vanilla.

**** Vanilla extract contains a small amount of alcohol, so if you need your smoothie to be completely alcohol free, use 1/2 tsp vanilla powder instead. Or use a vanilla-flavored protein powder and skip the additional vanilla altogether.

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Bakery-Style Banana Nut Bread

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I wanted to create a loaf of banana nut bread that tastes like the kind you’d get at a café specializing in house-made baked goods. And I think I’ve done it! Here’s what this recipe features:

  • Walnut-forward intensity, which comes from toasting them first.
  • That bakery-style flavor, thanks to vanilla extract. It’s the key to baking *banana nut bread* instead of just a loaf of banana bread that just happens to have walnuts.
  • A perfect texture that’s simultaneously moist and sturdy. No one wants a pudding-like loaf. But you also don’t want a dense doorstoper. My recipe uses oil instead of butter, and I give an actual measurement for the bananas, which yields a consistently good texture.
  • Fewer dishes! Yay! I’ll have you strategically reusing pans and bowls. It’s a 1-bowl recipe.

More tips for success below, or jump to the recipe + video if you’re ready to bake.

banana nut bread
banana nut bread from overhead

Why this banana nut bread recipe works:

A bit more context about why this recipe is great. Or skip to the recipe of you’re like “okay, okaaay, I get it!”

1. It includes an accurate banana measurement.

A consistent banana bread recipe starts with an accurate amount of mashed banana. One banana can be literally twice as large as another, so just specifying the number of bananas is not enough. One 3-banana-loaf will turn out great, while another will turn out gummy and soggy.

I tested this recipe using the cup/gram amount, which means that your banana nut bread will turn out great whether your bananas are giant or tiny. Just use a measuring cup or scale and you’re good to go.

2. I’ve opted for oil rather than butter

There’s nothing wrong with butter, but oil yields a loaf of banana bread with a perfectly moist texture. If you love the taste of butter in a banana but loaf, you can always serve slices with a pat of butter on top.

3. Vanilla extract + toasted walnuts = the best flavor

Toasting walnuts is an extra step, but hear me out! First, you have to preheat the oven to 350 anyway—so why not pop those walnuts in while you’re mixing up the rest of the ingredients? Second, I have you roast them in the same loaf pan you plan to use. That way you won’t have to dirty a second pan.

And while I don’t add vanilla to every single loaf of banana bread I bake, vanilla extract is essential in banana nut bread. I find it distracting in most banana breads, but it’s a non-negotiable here.

banana nut bread, sliced

A few quick tips:

  • Freeze any leftover bananas tightly sealed in a plastic bag for about 3 months. Microwave or leave in the fridge to thaw once you’re ready to use them. They will give off a liquid, but do not strain them before using. Just mash and measure them exactly as you would if they were fresh.
  • To veganize it, just replace the eggs with 1/4 cup + 2 Tbsp [that’s 90g] additional mashed banana along with 2 tsp [10g] additional olive oil. It may take a little longer to bake-through (about 7 minutes).
  • Do not overmix it. As soon as the dry pockets of flour disappear, stop mixing. Overmixing will result in a dry, tough loaf.
  • Make this recipe as written. Every detail is there for a reason…. and often that reason is: “to save you time and annoyance!” Roast your walnuts in the loaf pan to save on dishes. Sift the dry ingredients directly into the wet ingredients to save on dishes. Wait for it to cool so you get clean slices. Keep that oven on so you don’t have to preheat it twice. I’ve got your back.
  • Check out my other banana breads + loaf cakes!

Enjoy!

banana nut bread, the crumb
banana nut bread slices
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Bakery-Style Banana Nut Bread

banana nut bread sliced + crumb
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Ingredients

  • 1 cup [100g] coarsely chopped walnuts
  • 1 cup [240 g] mashed banana from about 3* very overripe bananas
  • 1/2 cup [105 g] canola oil or olive oil
  • 2 large eggs**
  • 2/3 cup [130 g] sugar
  • 2 tsp vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups [200 g] all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 ripe banana, split lengthwise (optional, for decorating)
  • Finely chopped raw walnuts (optional, for decorating)

Instructions

  1. Preheat the oven to 350° F [180° C].
  2. Place the walnuts in a 8×4 inch [20 x 10 cm] loaf pan*** and shake out into an even layer.
  3. Roast for 12 to 14 minutes****, just until the walnuts have slightly browned (keep an eye on them after 10 minutes). Remove the walnuts to a plate to cool. Do not wash the pan; do not turn off the oven.
  4. Dust out the empty loaf pan with a paper towel and grease the pan with butter or oil.
  5. In a large mixing bowl, whisk the mashed bananas together with the olive oil until very well combined. Add the eggs, sugar, vanilla, and salt, and whisk together until completely incorporated.
  6. Place a fine mesh sieve directly over the mixing bowl with the wet ingredients (careful not to let it fall in), and add the flour, baking soda, and baking powder to the sieve. Sift onto the wet ingredients without stirring. Once you’re done sifting, add the walnuts and stir to combine. Do not over-mix.
  7. Spoon the mixture into the loaf pan.
  8. Place the banana halves cut-side-up on top of the loaf (if using).
  9. Bake for about 1 hour. Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
  10. Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.

Notes

* For a better loaf, measure your bananas in cups/grams rather than by number of whole bananas. Adding too few yields a dry loaf, while adding too many yields a pudding-like consistency. If you have leftover bananas, you can always freeze them for the next loaf. They will keep in a tightly sealed plastic bag for about 3 months.

** See note above recipe on turning this into vegan banana bread.

*** To make this into muffins instead of a banana bread loaf, place 9 muffin liners in a muffin tin (homemade parchment liners or store bought paper ones). If using parchment ones, drizzle them lightly with olive oil. Evenly distribute the batter between the 9 liners, then top each with a 1/2 in [13mm] banana slice. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.

**** If you choose to roast them spread out on a larger pan, they will take more like 10 to 12 minutes.

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