This green smoothie recipe is for beginners as well as veteran smoothie mavens. It’s simple to make with pure ingredients, including rice milk, spinach, banana, and honey or agave to sweeten. An easy, healthy way to start the day. Even the kids will be happy about it.
LC Yes, We Went There Note
Yes. We went there. To that green smoothie place. But close your eyes, take a sip, and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you green things. Honest. We find that the basic proportion of banana, milk of some sort, and a little something to sweeten things up hides all manner of sins, er, healthful ingredients. And not to dissuade you from tossing in spinach or chard or kale or other green things, but we’ve also swooned over this basic banana smoothie made without the green stuff. Other times, we’ve found kids to like it with a handful of berries or papaya or mango. We’ve slipped peanut butter in there, too. A shot of vodka may make it go down even easier. Oh, and when we remember, we slice ripe (or borderline overripe) bananas and freeze them before blending for a smoothie that’s uber thick and creamy. That’s all we got. Care to add anything?
- Quick Glance
- 5 M
- 5 M
- Makes 4 servings
IngredientsEmail Grocery List
Toss all the ingredients in a blender and purée until smooth.
Divvy among 4 glasses and sip, gulp, or slurp immediately. Originally published January 8, 2013.
Recipe Testers Reviews
I’m not blessed with green vegetable–loving kids, but they certainly like smoothies. They slurped these up and asked for seconds. These smoothies are very airy and light—more of a refreshing drink than a meal replacement. We’ll certainly be making these on a regular basis.
This is definitely a Testers Choice recipe. Not only is it simple but the taste is amazing. If you can get past the bright grass-green color of this smoothie, you’re treated to a wonderfully smooth, slightly sweet, mellow banana flavor.
I used vanilla rice milk and found that there was no real problem with the taste of it or the spinach in the smoothie. I think kids would love this; just don’t tell them about the spinach if they don’t like to eat their veggies.
As awful as this smoothie might sound, it’s totally delicious. I’m not sure people who are averse to greens will down it happily, but that’s their loss. I love it! I drink this smoothie in the morning so I don’t feel bad about hitting the chocolate drawer at 2 p.m.
This little recipe is just so simple. And I don’t know about you, but I need to try and get my fruits and veggies in as much as my kid does, so this little drink does the trick. It couldn’t be simpler—just dump it all in the blender and breakfast is ready. We actually had it as an afternoon snack as well. I used vanilla soy milk as I think the extra protein along with the veggies and fruit makes a better meal. It really is perfect and simple.
Don’t be put off by the vibrant green of this concoction—this drink DOESN’T taste like spinach! I used unsweetened vanilla almond milk and loved the mild, pleasantly sweet taste. This is such a great recipe for a quick, nutritious meal.
Tip: Peel your ripe bananas, chop them, and toss them in a plastic bag in the freezer before throwing them into your blender. It makes for a frosty Green Smoothie that rivals anything from Jamba Juice. If your bananas are ripe enough, you can also get away with omitting the honey. It’s still delicious.
My six-year-old daughter and I are spinach smoothie aficionados so I thought it’d be fun to try this version. It couldn’t be simpler and we were both happy with the result. I used coconut milk (the kind in refrigerated cartons next to the almond milk), which gave the smoothie a nice tropical flavor. Next time I might freeze the bananas first to make the smoothie a bit frostier, or add some frozen mango chunks. One note on the serving size: this recipe didn’t make enough to serve 4 in my household, more like 2 1/2.
I thought this was a piece of cake to make and delicious! I’d definitely drink this as a snack or for lunch on a busy day. So healthy! I halved the recipe and used whole milk because it’s all I had on hand. I also used agave nectar instead of honey.
A truly healthy smoothie with easy ingredients! I’ve seen spinach used in other smoothie recipes but have never been brave enough to try it. I’m so glad I didn’t pass this one up. It’s deceptively simple, using ingredients I usually have on hand—almond milk, really ripe bananas, and (baby) spinach.
I made 1 batch with honey and 1 without and thought the difference was almost indiscernible. I wasn’t able to detect the taste or texture of the spinach (even in the first batch when the spinach wasn’t completely pulverized) and found the combo of nutty almond milk and ripe bananas to be faintly reminiscent of banana bread.
The recipe is easily cut in half. I also recommend keeping any overly ripe bananas in the fridge so that the smoothie is as cold as possible (or add 3 to 4 ice cubes).
Prior to even starting this smoothie I knew I’d have a customer in my toddler, but I was worried that both my teen and husband would look at me as if I was crazy to make them try it. To my surprise, everyone loved it. And all agreed to start having this smoothie every morning. The main taste is banana with another unidentified taste. Most wouldn’t even think about spinach, but of course they’d wonder where the green color came from. Also, I used agave nectar.
A lot of people have problems incorporating more vegetables into their diets. This is a great way to fix that. This recipe only has a few ingredients and is very simple to make. I could see having this for breakfast all the time! I used vanilla almond milk because that’s what I had on hand. The sweet almond milk coupled with the honey made this a bit sweeter than I usually like, so I think I’d omit any extra sweetener in the future. After initially tasting it, I added even more spinach. I think I could go so far as to use 1 1/2 times more spinach than the recipe calls for. I’ll definitely make this again!
What a quick and delicious way to add a serving of leafy greens to my day. I used skim milk and healthy baby spinach in this morning energy boost. The banana thickened and sweetened the smoothie.
Half a ripe pear slipped in before blending one morning added flavor and texture.
I’ve become a huge fan of green smoothies this year—I don’t know if they’ve made me healthier, but at least I know I’m getting in some good servings of veggies in the morning! I used almond milk, which I think works fine. The smoothie is a bright green, but I don’t think you can taste the spinach at all. Plus, it’s so customizable! Sometimes I throw in almond butter with the bananas, or peaches instead of the bananas (although, the banana helps keep it a little creamy and masks the spinach taste more than most fruits). Usually I omit the honey since bananas are so sweet (to me), but I can see how it makes the smoothie more palatable. We make so many green smoothies, the blender pretty much just lives on the counter now.
This is an easy way to get part of your daily fruit and vegetable requirement. The combination is bright and flavorful and can be varied by adding other ingredients. Peanut butter is a wonderful twist.
If you’re a banana lover, this smoothie is for you. A lovely drink. Because all the ingredients are convenient, this takes no time at all to prepare: place in the blender, blend, and voila—a simple breakfast or recovery drink. The smoothie isn’t very thick so it’s easy to drink while on the go. The strongest flavor in the drink is the banana while the spinach adds great color.
Also great with vanilla frozen yogurt in place of the milk.
This is going to become one of my favorites for breakfast. Simple and delicious!
I love smoothies and I love spinach. Fresh spinach isn’t easily available where I live so I used frozen spinach along with almond milk and honey.
In the past, I’ve tried some smoothies using other greens (especially kale). Even with several fruits, spices, and sweeteners, there’s always that underlying “raw” green flavor that just seems too much. I found this to be a very delicious and an easy thing to put together for a quick breakfast or an in-between-meal boost.
I used some fairly ripe bananas and vanilla almond milk along with some excellent local honey. I’m thinking about trying this with some frozen blueberries, but I think that may take away the beautiful green color. Next time I think I’ll add a kiwi fruit and try using half pure maple syrup and half honey. Can’t wait to try this on the grandkids.