This quick and easy banana almond milk smoothie recipe is a sweet, creamy treat for breakfast, snack or really anytime you need a little pick-me-up. Made with banana, almond milk, and a pinch of cinnamon, it’s creamy, dreamy and ready in just 5 minutes!

Clear glass filled with a banana almond milk smoothie surrounded by banana slices on a white marbled background.

You Gotta Try This Almond Milk Banana Smoothie

I don’t know about you, but I absolutely LOVE using almond milk in my quick & easy smoothie recipes. It’s naturally dairy free and adds a delicious creaminess that helps create the ultimate base.

For this one, feel-good ingredients like banana, almond butter, honey, almond milk, ground flaxseed and a hint of cinnamon, all combine to create a super satisfying treat.

It’s packed with wholesome ingredients but tastes like a decadent banana milkshake, so don’t be surprised if you find yourself making this one over & over again. Plus, since it uses frozen fruit and simple pantry staples, it’s a breeze to throw together – making it the perfect breakfast for busy mornings or quick afternoon pick-me-up.

Overhead shot of banana, peanut butter, cinnamon and honey in a blender.
Clear glass filled with a banana almond milk smoothie surrounded by banana slices on a white marbled background.
Clear glass filled with a smoothie, with a clear glass straw on a white and gray background.

Robyn’s Tips for Almond Milk Banana Smoothie

  • Frozen banana: The banana adds some natural sweetness to this smoothie. You can use fresh or frozen banana in this recipe. If using fresh banana, be sure to add some ice for better texture.
  • Ground cinnamon: I love the flavor that the cinnamon adds to this smoothie recipe, it makes it taste like a total treat and gives it that delicious baked-good type of flavor. If you don’t like or can’t have cinnamon, feel free to omit it entirely.
  • Ground flaxseed: I find it easier to use ground flaxseed but you could also add whole flax seeds if you have a high speed blender. Chia seeds would also work in place of flax seeds in this recipe.
  • Honey: The subtle sweetness of the honey pairs so well with the other ingredients in this smoothie. For a vegan version, be sure to use maple syrup in place of the honey. Or for a low sugar version, you can omit the sweetener entirely for a lightly sweet smoothie.
  • Almond butter: I like unsweetened almond butter in this smoothie but you can use any other type of nut butter (like peanut butter) that you like in its place. For a nut-free option, be sure to use sunflower seed butter.
  • Almond milk: I used unsweetened almond milk but you can use any milk you like. Oat milk, cashew milk, and hemp milk would all work great in its place. If you like a thinner consistency in your smoothies, add more milk.
Top down view of a clear glass with a straw in the top, filled with a smoothie surrounded by sliced fruit on a white background.
Clear glass filled with a banana almond milk smoothie surrounded by banana slices on a white marbled background.
5 stars (2 ratings)

Banana Almond Milk Smoothie (5-Minute)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 2
Prep: 5 minutes
Total: 5 minutes
Made with banana, almond milk, and a pinch of cinnamon, this banana almond milk smoothie is creamy, dreamy and ready in just 5 minutes!
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Ingredients

  • 2 frozen bananas, broken into chunks
  • 1 teaspoon ground cinnamon
  • 2 tablespoons ground flax seed
  • 2 teaspoons honey
  • 2 teaspoons almond butter
  • 1 ½ cup almond milk

Equipment

Instructions 

  • Add all the ingredients to a high speed blender. Blend on high until smooth.

Notes

  • For vegan, be sure to use maple syrup in place of honey.
  • If using fresh instead of frozen bananas, be sure to add ice for better texture.
Course: Breakfast
Cuisine: American

Nutrition Information:

Serving: 1 (of 2), Calories: 223kcal, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 248mg, Potassium: 525mg, Fiber: 7g, Sugar: 21g, Vitamin A: 79IU, Vitamin C: 10mg, Calcium: 277mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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