This creamy banana smoothie is a dairy-free, plant-based blend that combines frozen bananas, cashew milk, plain vegan yogurt, collagen (or a plant-based protein powder), and vanilla extract. It’s thick, naturally sweet, and incredibly satisfying. The frozen bananas give it a milkshake-like consistency, while the yogurt and milk add a smooth richness. I love how quick and easy it is to make—just five minutes from start to finish.

Why You’ll Love This Recipe

I like how simple this smoothie is while still being filling and flavorful. It’s the perfect quick breakfast or post-workout snack. I get natural energy from the bananas and a good dose of protein and healthy fats from the yogurt and collagen or protein powder. It’s easy for me to modify with different mix-ins depending on my mood or what I have on hand. Plus, it tastes like dessert in a glass without any refined sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large bananas, peeled, sliced, and frozen
½ cup plain unsweetened vegan yogurt (coconut or almond-based works well)
1 cup unsweetened cashew milk (or any dairy-free milk)
1 scoop collagen powder or plant-based protein powder
1 teaspoon pure vanilla extract

Directions

Add the frozen bananas, vegan yogurt, cashew milk, collagen or protein powder, and vanilla extract to a high-speed blender.
Blend on high until completely smooth and creamy. If it’s too thick, I add a little more cashew milk to help it blend.
Pour into a glass and serve immediately.

Servings And Timing

Servings: 1 large smoothie or 2 small servings
Prep Time: 3 minutes
Blend Time: 2 minutes
Total Time: 5 minutes

Variations

For a vegan protein boost, I replace collagen with a scoop of my favorite plant-based protein powder.
To lower the sugar content, I use one banana and add ¼ avocado or ¼ cup steamed and frozen cauliflower for creaminess.
I sometimes switch cashew milk with almond milk, oat milk, or even light coconut milk for a tropical twist.
I swap plain vegan yogurt for flavored varieties like vanilla or strawberry if I want extra flavor without added ingredients.
When I want to add more nutrients, I blend in a handful of spinach, a tablespoon of flaxseed, or a spoonful of almond butter.

Storage/Reheating

I always prefer drinking this smoothie fresh because the texture and flavor are best right after blending. If I have leftovers, I pour the smoothie into a sealed jar or container and store it in the refrigerator for up to 24 hours. Before drinking, I shake it well or stir to mix everything back together, since natural separation might occur. I never reheat smoothies—this one is meant to be cold and refreshing.

FAQs

What Can I Use Instead Of Frozen Bananas?

If I don’t have frozen bananas, I use fresh bananas and add a handful of ice cubes to help thicken and chill the smoothie.

Can I Skip The Collagen Or Protein Powder?

Yes, I often leave it out or substitute with a plant-based protein powder. It still tastes great and has a nice creamy texture.

Is This Smoothie Too Sweet?

It’s naturally sweet from the bananas and yogurt. If I prefer less sweetness, I reduce the amount of banana or use plain unsweetened yogurt.

Can I Make This Smoothie Ahead Of Time?

I sometimes prep the ingredients in advance—freeze sliced bananas and pre-portion the yogurt and milk. When I’m ready, I just dump everything into the blender. I don’t recommend blending the smoothie too far ahead though—it tastes best fresh.

What If I Don’t Have Cashew Milk?

I swap cashew milk for any milk I have on hand—almond, oat, soy, or even light coconut milk. Cashew milk gives it the creamiest texture, but the others work well too.

Conclusion

This creamy banana smoothie is one of my favorite quick recipes. It’s sweet, filling, and totally customizable. Whether I’m starting my day or looking for a midday boost, this smoothie hits the spot every time. I keep frozen bananas on hand just for this reason—it’s always ready when I need a healthy, satisfying treat.