Spinach And Banana Recipe

Wash 2 packed cups of fresh spinach thoroughly under cold water. Spin or pat dry to remove excess moisture.

Peel 1 ripe banana and break it into 2–3 pieces so it blends easily.

Measure 1 cup of coconut water and have 4 ice cubes ready. If using Greek yogurt, measure 1 tablespoon.

If using optional boosts: juice 1 small lime (you need about 1 teaspoon), peel and grate a small amount of fresh ginger to get 1 teaspoon, and have honey/maple and seeds measured.

Layering

Add ingredients to the blender in this order: coconut water first (1 cup), then spinach (2 cups), banana pieces, Greek yogurt (1 tablespoon) if using, ice cubes (4), and any optional boosts (lime juice, honey/maple, chia/flax, ginger). Layering liquid first helps the blades catch and blend the leaves more smoothly.

Blending

Secure the blender lid and blend on medium-high for 30–60 seconds, or until the mixture is completely smooth and no large spinach pieces remain. Stop and scrape down the sides with a spatula once if needed, then blend again for 10–20 seconds.

Adjusting Consistency & Sweetness

If the smoothie is too thick, add more coconut water in 2-tablespoon increments and blend briefly until you reach the desired consistency. If you prefer it sweeter, add up to 1 teaspoon honey or maple syrup and blend 5–10 seconds more.

Taste & Final Touches

Taste and adjust: add a pinch more lime juice for brightness or a small extra piece of banana for sweetness. If using chia or flax, stir them in after blending or pulse briefly to incorporate. Serve immediately.

Pour the smoothie into a 12–16 ounce glass (one serving). Optionally garnish with a small spinach leaf or a thin banana slice on the rim.

If not consuming immediately, store in an airtight container in the refrigerator for up to 24 hours. Re-blend or shake before drinking as separation may occur.