Green Banana Smoothie
A fresh, naturally sweet green banana smoothie made with a ripe banana, a juicy pear and baby spinach, blended with cold water in 60 seconds. No dairy, no added sugar — and you won't taste the spinach.
Equipment
- High-speed blender
- Measuring cups & spoons
- Citrus juicer (for the lemon)
- Glass jars with lids (storage)
Ingredients
SMOOTHIE BASE
- 1 medium 120g ripe banana, fresh or frozen, sliced into rounds
- 1 medium 180g ripe pear (Bartlett or Bosc), cored and chopped
- 1 ½ cups 45g baby spinach, firmly packed
LIQUID
- ¾ cup 180ml cold filtered water or unsweetened coconut water
OPTIONAL BOOSTERS
- 1 tsp 5ml fresh lemon or lime juice
- ½ tsp 2g freshly grated ginger
- 1 tbsp 12g chia seeds or hemp hearts
Instructions
- Slice the banana into 1-inch (2.5 cm) rounds.
- Core the pear and chop it into chunks, leaving the skin on if organic.
- Layer the pear and banana in the blender, then add the baby spinach on top.
- Pour in the cold water or coconut water, plus lemon juice and any boosters.
- Blend on medium for 20 seconds, then on high for 40 seconds, until bright green and completely smooth.
- Adjust the texture: add 2–3 tbsp water if too thick, or 2–3 ice cubes or frozen banana slices if too thin, then pulse again.
- Serve immediately in a tall glass, within 15 minutes of blending.
Notes
Note 1 — Storage & meal prep : Best within 30 minutes. Keeps up to 24 hours in a
sealed glass jar in the fridge (shake before drinking). Freeze smoothie packs of
banana, pear and spinach for up to 3 months and blend from frozen. Note 2 — Substitutions : Swap the water for almond or oat milk for a creamier,
kid-friendly version. Use an apple instead of the pear if needed (slightly tarter).
Avoid mature spinach and raw kale — they taste much stronger. Note 3 — Technique : Always load fruit first and spinach on top, and blend the full
60 seconds. Under-blending is what makes green smoothies taste "grassy".
sealed glass jar in the fridge (shake before drinking). Freeze smoothie packs of
banana, pear and spinach for up to 3 months and blend from frozen. Note 2 — Substitutions : Swap the water for almond or oat milk for a creamier,
kid-friendly version. Use an apple instead of the pear if needed (slightly tarter).
Avoid mature spinach and raw kale — they taste much stronger. Note 3 — Technique : Always load fruit first and spinach on top, and blend the full
60 seconds. Under-blending is what makes green smoothies taste "grassy".