Vegan Banana Bread Smoothie
This smoothie tastes like a slice of banana bread somehow ended up in your glass, and honestly, it's just as satisfying. Frozen bananas give it that thick, creamy texture without any dairy, while oat milk keeps everything silky and pourable. Almond butter adds a subtle richness and a little protein, and the combination of cinnamon, nutmeg, vanilla, and a pinch of salt is what really sells the banana bread illusion. A drizzle of maple syrup ties it all together with just the right amount of sweetness. Every single ingredient here is completely plant-based, so there's no swapping or substituting needed — it's naturally built for the way you eat. It comes together in under two minutes and makes two generous servings, which makes it a brilliant option for a quick breakfast or an afternoon pick-me-up when you want something that feels indulgent but isn't.
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Learn more →Ingredients
2 servings
- 2 medium ripe bananas, peeled, sliced, and frozen
- 1 ½ cups oat milk
- 2 tbsp almond butter
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- ¼ tsp fine salt
- ½ cup ice cubes (optional)
Instructions
- 1
Add the frozen banana slices, oat milk, almond butter, cinnamon, nutmeg, vanilla extract, maple syrup, and salt to a blender. Add the ice cubes, if using.
- 2
Blend on high speed for 45–60 seconds, until completely smooth and no banana chunks remain. The smoothie should be thick enough to coat the inside of the blender jar but still pourable.
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