Coffee Banana Protein Smoothie

Part breakfast smoothie, part chilled coffee drink, this blends ripe banana with cold brewed coffee, Greek yoghurt, milk and soy protein isolate for a thick, creamy glass with enough body to feel substantial. The banana brings natural sweetness and a soft texture, while the coffee adds a gently bitter edge that keeps the flavour from becoming too sweet. Ice makes it frothy and well chilled, and a little cinnamon gives warmth without overpowering the coffee. It is best served straight from the blender, but can be briefly refrigerated and shaken or blended again if needed.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American-style breakfast drink
Flavor profile Creamy • Coffee-led • Naturally sweet
Techniques Blending
Key equipment Blender
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Fast breakfast: Everything is blended in minutes, making it useful for busy mornings when a cooked breakfast is not practical.
  • Balanced sweetness: Ripe banana provides natural sweetness, while cold coffee adds bitterness so the drink does not taste flat or overly sweet.
  • Thick, creamy texture: Greek yoghurt, milk, banana and ice combine to create a chilled smoothie with body, froth and a satisfying finish.

Get the most out of this recipe

Ingredient notes

  • Use a ripe banana: A ripe banana gives the smoothie its sweetness and helps create a thicker, smoother texture.
  • Chill the coffee first: Cold coffee keeps the smoothie refreshing and prevents the ice from melting too quickly during blending.
  • Milk affects the body: Whole milk gives a rounder, creamier result; using more yoghurt instead makes the smoothie thicker and tangier.

Texture tips

  • For a thicker smoothie: Keep the coffee, milk and yoghurt well chilled before blending, and serve as soon as the ice has been incorporated.
  • For a smoother blend: Blend the coffee, banana, yoghurt, milk and protein powder fully before adding the ice and cinnamon.
  • Avoid a powdery texture: If protein powder clings to the jug, stop once to scrape it down, then blend briefly until fully combined.

Ingredient swaps

  • Use cold brew for a softer coffee note: Cold-brew coffee gives a smoother, less bitter flavour while keeping the same chilled coffee character.
  • Choose decaf if needed: Decaffeinated black coffee works well if you want the coffee flavour without as much caffeine.
  • Changing protein powder: Different protein powders vary in sweetness and thickness, so blend first and adjust the consistency gradually if needed.

Make-ahead tips

  • Best served immediately: The smoothie is at its thickest and coldest straight from the blender, before the ice begins to melt.
  • Short storage only: If needed, refrigerate in a sealed container for up to 24 hours, then shake or blend briefly before serving.
  • Prep the coffee ahead: Brew the coffee in advance and chill it so the smoothie can be blended quickly when ready to serve.

Equipment you'll need

Blender Measuring cups Measuring spoons
Ingredients
Instructions
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  1. Add the coffee, banana, Greek yoghurt, milk and soy protein isolate to a blender. Blend until completely smooth.
  2. Add the ice and ground cinnamon, then blend again until thick and frothy. If needed, stop once to scrape down the jug, then blend briefly to finish.
  3. Pour into two glasses and serve straight away while well chilled. If it sits for a minute, give it a quick stir before drinking.

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Recipe notes

Tips

  • For the thickest texture, use very ripe bananas and keep the coffee, milk and yoghurt well chilled before blending.
  • If you are sensitive to caffeine, use decaffeinated black brewed coffee and keep everything else the same.

Substitutions

  • Replace Whole milk with the same amount of Greek yogurt for a thicker, more tangy smoothie.
  • Replace Black Brewed Coffee with the same amount of cold-brew coffee for a smoother, less bitter coffee note.

Storage

  • Refrigerate up to 1 days
  • Best served immediately. If needed, refrigerate in a sealed container for up to 24 hours; shake or blend briefly to recombine before serving.

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Recipe overview

  • Servings: 2 glasses
  • Total time: 7min (7min active)
  • Difficulty: Easy
  • Cuisine: American
  • Allergens:
    Milk Soybeans
Beginner friendly
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Equipment you'll need

Blender Measuring cups Measuring spoons

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Black Brewed Coffee

1 cup ≈ 240 ml
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Greek yogurt

1 cup ≈ 245 g
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Ground cinnamon

1 cup ≈ 124.8 g
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Whole milk

1 cup ≈ 240 ml
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