Banana Pineapple Smoothie Recipe

Peel and slice banana

Peel the ripe banana and cut into 1/2-inch slices. If you prefer a colder, creamier texture, slice and freeze the banana pieces for at least 1 hour before blending.

Prepare pineapple

If using a fresh pineapple, remove the skin, core, and cut into chunks until you have about 1 cup. If using frozen pineapple, measure and keep frozen until blending.

Load blender

Add ingredients to the blender in this order: milk, yogurt, honey (or maple syrup), vanilla extract, lime juice (if using), banana slices, pineapple chunks, optional protein powder or seeds, then ice cubes on top. Adding liquids first helps blades move freely.

Blend until smooth

Secure the lid and blend on high for 45–90 seconds, or until the mixture is smooth and creamy with no large fruit pieces. Stop and scrape down the sides with a spatula if needed, then blend again for 10–15 seconds.

Adjust consistency and sweetness

If the smoothie is too thick, add 2–4 tablespoons (30–60 ml) more milk and pulse to combine. If it's too thin, add a few more ice cubes or 1/4 cup frozen banana or pineapple and blend until desired thickness. Taste and add more honey/maple syrup if needed, blending briefly to combine.

Pour the smoothie into a 16 oz glass. Garnish with a pineapple wedge and a banana slice on the rim. Optionally sprinkle the surface with the chia or flaxseed if used.

Serve immediately with a straw. Refrigerate any leftovers in a sealed container for up to 24 hours; shake or stir before drinking as separation may occur.