Tasty Banana Matcha Smoothies

It’s a creamy, cool, wake-you-up-and-hug-you smoothie with banana sweetness and that earthy, cozy matcha vibe. It tastes like a milkshake but has the gentle caffeine of green tea—the kind that lifts your mood without turning you into a hummingbird. If you love iced matcha but also love breakfast that you can drink with one hand while trying to put on a shoe with the other… hello, this is your moment.

My little crew is obsessed. My husband calls it “the green milkshake” and insists it’s his brain fuel before morning meetings. The kids fight over the taller glass and give themselves Hulk mustaches. I keep a bag of banana coins in the freezer just for this. We’ve made it with almond milk, oat milk, whole milk, coconut yogurt—honestly, every combo tastes like a tiny victory at 8 a.m.

How to Make It

Grab those bananas you swore you’d use before they got spotty—slice and freeze them. This is the whole trick to that thick, sippable, milkshake texture without ice cream. While the blender is sitting there looking judgy, whisk 1 to 1½ teaspoons of matcha with a splash (like 2 tablespoons) of warm water to wake it up and kick the clumps.
Into the blender: 2 frozen bananas, 1 cup milk of choice, 1/2 cup yogurt (Greek or coconut), your matcha slurry, a squeeze of honey or maple (or toss in a soft date), a splash of vanilla, and a pinch of salt. Blend until it goes glossy and smooth—about 45 seconds. Taste. Want it sweeter? Add a bit more honey. Too thick? More milk. Not thick enough? Ice cubes. Pour, add a little granola or coconut on top if you’re that person (hi, it’s me), and sip immediately while it’s peak frosty.

✔Ingredient Notes

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– Frozen bananas: The non-negotiable for creaminess. Fresh bananas = thinner smoothie; still good, just not milkshake-thick.
– Matcha powder: Use a decent ceremonial or latte-grade. Whisk with warm water first so you don’t get little green speckles.
– Milk (any): Oat = extra creamy, almond = lighter, dairy = classic. Use what you like; add more to thin it out.
– Yogurt: Greek for protein and tang, coconut for dairy-free silkiness. You can skip it, but you’ll lose body.
– Sweetener: Honey, maple, or a pitted date. Start small, taste, adjust. Bananas already bring sugar to the party.
– Vanilla + pinch of salt: Tiny but mighty. Makes the flavors pop and the matcha feel dessert-y.
– Ice cubes (optional): Use only if your bananas aren’t fully frozen, or you like it extra frosty.
– Add-ins: Chia for fiber, collagen or vanilla protein for staying power, almond butter if you want a nuttier vibe (peanut can bulldoze the matcha a bit).

✔Recipe Steps

1. Slice ripe bananas and freeze on a tray until solid (2–4 hours or overnight).
2. Whisk matcha with 2 tablespoons warm water to make a smooth slurry.
3. Add frozen bananas, milk, yogurt, matcha slurry, sweetener, vanilla, and a pinch of salt to a blender.
4. Blend on high until creamy and glossy, 45–60 seconds.
5. Adjust thickness with more milk (thinner) or a few ice cubes (thicker) and blend again.
6. Pour into 2 glasses, top with coconut, granola, or cacao nibs, and serve immediately.

What to Serve It With

– Almond butter toast with flaky salt.
– A soft-boiled egg or breakfast burrito if you need more protein.
– Granola clusters for dunking.
– A little fruit bowl—berries love matcha.

✔Tips & Mistakes

– Freeze your bananas in coins, not whole. Blenders are strong, not magic.
– Bloom the matcha with warm water so you don’t get clumps.
– Taste as you go—bananas vary. Start with less sweetener.
– If it’s “grassy,” add a touch more vanilla or a squeeze of honey to round it out.
– Don’t walk away while it blends. Over-blending with ice can make it thin.

✔Storage Tips

If you somehow have leftovers (how), stash in a jar in the fridge up to 24 hours. It will separate—just shake it and it’s still tasty, a bit thinner. For later-later, pour into popsicle molds or an ice cube tray and blend with a splash of milk for a 60-second smoothie tomorrow. Cold breakfast in a glass? Zero shame, fully endorsed.

✔Variations and Substitutions

– Dairy-free: Use oat or almond milk and coconut yogurt.
– Protein boost: Add a scoop of vanilla protein and a splash more milk.
– No sweetener: Skip it if your bananas are ultra ripe or toss in half a date.
– Extra green: Handful of baby spinach. You won’t taste it; you will feel virtuous.
– Coffee twist: Swap 1/4 cup milk for chilled espresso for a dirty matcha situation.
– Lower caffeine: Use 1/2 teaspoon matcha or a decaf matcha blend.
– Nutty: 1 tablespoon almond or cashew butter for richness (peanut can overshadow the matcha).
– Creamsicle vibes: Add a few tablespoons of orange juice—surprisingly good.

Frequently Asked Questions

Tasty Banana Matcha Smoothies

Creamy, energizing smoothies made with ripe bananas, vibrant matcha, and a touch of honey—perfect for a quick breakfast or post-workout refresh.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 banana ripe bananas ripe, spotted for best sweetness
• ▢ 1.5 cup whole milk
• ▢ 0.5 cup plain Greek yogurt thick, unsweetened
• ▢ 2 tsp matcha powder culinary-grade or ceremonial-grade
• ▢ 1 tbsp honey or maple syrup
• ▢ 0.5 tsp vanilla extract
• ▢ 1 cup ice cubes add more for a thicker smoothie

Instructions

Preparation Steps

• Peel the bananas and break them into chunks. Measure out the milk, yogurt, matcha, honey, and vanilla.
• Add milk and yogurt to the blender, then add matcha, honey, and vanilla. Top with banana chunks and ice.
• Blend on high until completely smooth and creamy, 45 to 60 seconds.
• Taste and adjust: add more honey for sweetness, more matcha for stronger flavor, or more ice for thickness. Blend again briefly.
• Pour into 2 chilled glasses. Dust with a pinch of matcha or garnish with banana slices if desired. Serve immediately.

Notes

For a dairy-free version, use almond or oat milk and skip the yogurt or use a dairy-free alternative. For extra protein, add a scoop of vanilla protein powder and a splash more milk to blend.