Add banana chunks, 1 cup Greek yogurt, 2 tablespoons almond butter, 1 scoop protein powder (whey or pea), and 2 teaspoons shredded coconut into a high-speed blender.

Add liquid and ice

Pour in 1 cup cold water and add about 4 ice cubes. If you prefer a thicker smoothie, reduce water to 3/4 cup or add more ice.

Blend

Blend on high for 30–60 seconds, stopping to scrape down the sides once if needed, until completely smooth and creamy. Check consistency and add up to 2 tablespoons more water if too thick.

Optional Add-ins & Garnish

Sweeten and spice (optional)

Taste the smoothie. If you want it sweeter, add 1 teaspoon honey or maple syrup and 1/2–1 teaspoon ground cinnamon. Blend briefly (5–10 seconds) to incorporate.

Toast almonds (optional)

If using toasted sliced almonds, warm a small dry skillet over medium heat and toast 1 tablespoon sliced almonds, stirring, for 1–2 minutes until fragrant and lightly golden. Cool briefly.

Serve and garnish

Pour the smoothie into a 16–20 oz glass. Sprinkle with toasted sliced almonds and 1 teaspoon extra shredded coconut on top. Serve immediately.