Espresso Banana Smoothie
Why this recipe works
- Ready in minutes: Everything is blended together once the espresso has cooled, keeping the method fast and straightforward.
- Creamy but drinkable: Banana, whole milk and Greek yoghurt give the smoothie body without making it too heavy.
- Balanced coffee flavour: Honey and ripe banana soften the bitterness of the espresso while still letting the coffee flavour come through.
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Timing notes
- Cool the espresso first: Let the espresso cool to the touch before blending so it does not melt the ice too quickly or thin the smoothie.
- Serve straight away: The texture is best immediately after blending, while the smoothie is cold, frothy and thick.
Ingredient notes
- Use a ripe banana: Bananas with brown speckles blend more smoothly and bring enough natural sweetness to balance the espresso.
- Adjust to taste: If the coffee tastes too strong, blend in a little more milk; if it tastes too sweet, add more ice and blend briefly.
- Choose the yoghurt for body: Greek yoghurt gives a thicker, tangier finish, while ricotta makes the smoothie feel more dessert-like.
Make-ahead tips
- Brew the coffee ahead: The espresso can be brewed and chilled in advance, which makes the smoothie quicker to assemble.
- Best freshly blended: If refrigerated, store it sealed for up to 1 day and blend again with ice to refresh the texture.
Equipment you'll need
Ingredients
Instructions
- Brew the espresso, then set it aside until cool to the touch so it does not melt the ice too quickly.
- Peel the bananas and break them into the blender. Add the cooled espresso, whole milk, Greek yoghurt, honey, ice cubes and ground cinnamon.
- Blend until completely smooth and frothy, stopping once to scrape down the jug if needed. Taste and blend again briefly if you want it colder and thicker.
- Divide between two glasses and serve straight away while well chilled.
Recipe notes
Tips
- For the best texture, use ripe bananas with plenty of brown speckles.
- If the smoothie tastes too strong, blend in a little more whole milk; if it tastes too sweet, add a few more ice cubes and blend again.
Substitutions
- Replace Greek yogurt with ricotta for a thicker, dessert-like smoothie.
- Replace ground cinnamon with vanilla extract for a softer, sweeter aroma.
Storage
- Refrigerate up to 1 days
- Best served immediately. If needed, refrigerate in a sealed container for up to 1 day, then blend again with a few ice cubes to refresh the texture.
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Recipe overview
- Servings: 2 glasses
- Total time: 7min (7min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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