The first time I put spinach in a smoothie, nearly 15 years ago, I had no idea what I was doing. I figured I could just add a handful of things to a blender and have it taste “good enough.” At first, the smoothie was too thick, so I added more milk. Then, it was too runny, so I added more frozen fruit.
Eventually, I wound up with way too much of a mediocre-tasting smoothie. I don’t want this to happen to you.
That’s why I’m sharing this spinach smoothie recipe. When you follow it closely, you’ll get delicious results on your first try, without the guesswork or winding up with too much. From there, you can customize it as you see fit!
⭐⭐⭐⭐⭐ Featured Review
“I made this last night, and my daughter (who generally shies away from anything “green” or with “green stuff in it”) drank this down and said; “Mom, where did you get this recipe?” I told her and her reply was; “Thank them!!!” She loved it. I’m so happy.” – Jaye
Spinach Banana Smoothie Ingredients
- Fresh Baby Spinach. If this is one of your first green smoothie recipes, start with pre-washed baby spinach sold in the plastic clamshell boxes at the store. This is easy to grab and blends seamlessly into smoothies without adding flavor. If you don’t think you’ll use it all, you can also freeze it!
- Frozen Banana. This frozen fruit adds a creamy texture and sweetness, especially if you freeze bananas with lots of brown spots on their skins. (Here’s how to freeze bananas if you need tips.)
- Almond Milk. I use almond milk to keep this recipe dairy-free, but any milk you prefer will work.
- Hemp Hearts. This is an optional addition that adds plant-based protein. You could also use a scoop of collagen peptides for extra protein (with little added flavor.)
- Nut Butter. I like to add a tablespoon of peanut butter for creaminess, but almond butter will work, too.
- Cinnamon. If you like ground cinnamon, add it in! You could also use a splash of vanilla extract instead.
How to Make a Spinach Smoothie
Step 1:
If you don’t have a very powerful blender, I recommend starting off with just the spinach and milk. Blend those together until the spinach is pulverized, so you won’t have any chewy leaves in your final drink.
Note: The amount of liquid you may need will vary based on the type of blender you use and the size of the frozen banana each time. I recommend starting with a half cup each time, but you might need to add an extra 1/4 cup in some cases.
Step 2:
Next, add the frozen banana, peanut butter, hemp hearts, and ground cinnamon. Secure the lid and blend until smooth. Stop and scrape down the sides, if needed, to make sure everything is pulverized.
Taste the smoothie and make any adjustments, as needed. In these photos, I had to add a little extra milk to get the blender going (because the banana was a bit larger). Once it was smooth, I added a handful of ice cubes to make the smoothie slushy right before serving.
Adding ice can dilute the overall flavor, so don’t add too much! As soon as you’re happy with the texture and flavor, it’s ready to serve.
Storage Tip: If you need to store leftovers, they will keep in an airtight container in the fridge for up to 2 days, but the texture will not be the same. I recommend freezing leftovers in a mini popsicle mold, so you can enjoy a bite-sized treat later!
Meal Prep Smoothie Bags
If you want to make several smoothie bags ahead of time for an easier morning, you can add sliced banana, baby spinach, hemp hearts, and cinnamon to individual bags. Seal them tightly and freeze for up to 3 months. You can make as many servings as you want to have on hand!
When you’re ready to make a smoothie, just pour the contents directly into your blender and add a spoonful of peanut butter, plus 3/4 cup milk. (You might need even a little more milk, since the spinach is frozen, but this is a good starting point.)
As soon as the smoothie is blended, it’s ready to serve for a faster morning.
- ½ cup almond milk , plus more as needed to blend
- 1 to 2 cups baby spinach (see notes)
- 1 tablespoon peanut butter (or almond butter)
- 2 tablespoons hemp hearts
- 1 frozen banana , sliced
- ¼ teaspoon ground cinnamon
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If you don’t have a powerful blender, start by adding the milk and spinach to it. Blend until the greens are totally pulverized for the best texture. (You can skip this step if using a high-speed blender.)
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Add the remaining ingredients and blend until very smooth. You may need to add up to a 1/4 cup more milk or water to help everything blend smoothly, depending on the size of the banana you use. The riper the banana you use, the sweeter this smoothie will be. If you need to add sweetness, you can always add a pitted Medjool date, or a splash of maple syrup, or honey (if not vegan), and blend again. Note: If adding extra milk makes the smoothie too runny, add a handful of ice and blend again. Once you’re happy with the flavor, it’s ready to serve right away.
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Leftover smoothie can be stored in an airtight container in the fridge for up to 48 hours, but the taste and texture will change over time. Be sure to check out the freezer bag tips in this post, for another make-ahead option.
To make a more filling smoothie, feel free to add another tablespoon of nut butter, or extra frozen fruit + more liquid to blend.
I typically use fresh baby spinach in this recipe, but you can use frozen spinach if you prefer. In that case, start with just a 1/4 cup of frozen spinach (since it is more concentrated). You can always add more, to taste, as you blend. See more tips in the full post.
Calories: 399kcal | Carbohydrates: 34g | Protein: 18g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Sodium: 261mg | Potassium: 696mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3046IU | Vitamin C: 19mg | Calcium: 239mg | Iron: 6mg
More Recipes to Try
I hope you’ll enjoy this spinach smoothie recipe soon. When you do, please leave a star rating and comment below to let me know how you like it!
