Peel the banana and break into 2–3 pieces so it blends easily. If you prefer a colder, thicker smoothie, use a frozen banana or add 4 ice cubes. Measure out frozen pineapple, rinse and pat dry the baby spinach if needed, and have matcha powder and yogurt ready.

Dissolve matcha

Place 1 tsp matcha powder into a small bowl or the blender cup. Add 1 tablespoon of the almond milk and whisk or stir until the matcha forms a smooth, lump-free paste. This helps prevent clumps in the smoothie.

Assemble in blender

Add the banana pieces, frozen pineapple chunks, baby spinach, Greek yogurt, the remaining almond milk (2 tablespoons), the matcha paste, honey or maple syrup, and lime juice (if using) into a high-speed blender. If you want the smoothie very cold or thicker, add the 4 ice cubes now.

Blend until smooth

Secure the blender lid and blend on medium-high to high speed for 45–90 seconds, stopping to scrape down the sides once if necessary, until the mixture is completely smooth and uniformly green with no visible spinach strands or matcha lumps.

Adjust consistency and sweetness

Check texture and flavor. If too thick, add 1–2 tablespoons more almond milk and blend briefly. If too thin, add a few more frozen pineapple pieces or a small handful of ice and blend. Taste and add an extra 1/2 tsp honey or maple syrup if you prefer sweeter.

Serve

Pour the smoothie into a 14–16 oz glass (makes one generous serving).

Garnish (optional)

For a finished touch, gently lay a spinach leaf on top, dust a scant 1/4 tsp matcha over the surface using a small sieve, and place a pineapple wedge on the rim of the glass.