Pineapple And Banana Smoothie

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On mornings that require an extra pick-me-up, I start with this pineapple and banana smoothie. It is creamy, refreshing, and only takes 5 minutes to make. I use juicy pineapple, ripe banana, and a coconut yogurt blend to create this tropical treat, which brightens any day.

Pineapple and banana smoothie, served in a glass, garnished with a pineapple wedge and mint leaves.

Smoothies like this pineapple and banana smoothie are one of my favorite ways of getting my fruit intake with minimal effort. If I am craving the flavors of a banana smoothie bowl, but need something I can take with me, this smoothie is the next best thing. Next time you need a quick grab-and-go breakfast, try making this smoothie for a fresher homemade option.

Usually, smoothies are more of a summer breakfast, especially since I use frozen fruit in a lot of them. But last winter I found myself craving something fresh and bright, similar to my pineapple cucumber smoothie, as a sort of antidote to the grey, gloomy weather. This pineapple and banana smoothie was like a ray of sunshine that perked me right up.

The way this pineapple and banana smoothie is naturally sweet, nourishing, and almost comforting is one of the reasons I love it. As a mom and health coach, I am comfortable serving this to my kids for breakfast, knowing it will have a positive impact on their mind and body. Pineapple is full of nutrients like vitamin C, manganese, and bromelain, and supports immune health, boosts metabolism, and reduces inflammation. While the bananas add some much-needed potassium, the yogurt provides probiotics.

And as a busy mom, I love how quick and easy it is to combine all these nutrients into a drinkable breakfast. I use frozen fruit to create a thick, creamy consistency without watering it down. It takes just seconds for me to blend everything into a silky smooth texture that is ready for consumption.

I like planning and prepping for these smoothies by cutting and freezing my fruit just before they are about to go out of season. This is because a few years ago, I noticed a significant rut in our fruit consumption one winter. Yes, technically, these fruits are still available, but their flavor can be dull, or their price can be high. For many weeks, my kids were eating mostly apples, which got boring very quickly. I bought frozen fruit and made these smoothies, much to everyone’s delight. This summer, plan and freeze a few extra pieces of ripe fruit for your next impromptu smoothie.

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🥘 Ingredients

All I need is a handful of simple ingredients to bring this pineapple and banana smoothie together. This is what I use:

Frozen pineapple: I use frozen pineapple for a naturally sweet and tangy flavor and a thicker texture.

Frozen banana: This creates a creaminess in my smoothie without needing ice.

Coconut yogurt: I add coconut yogurt for richness and a smooth finish.

Almond milk: Unsweetened almond milk helps blend everything while keeping it light.

Maple syrup: I drizzle a small amount of maple syrup if I want a bit more sweetness. This is completely optional.

🔪 How To Make

I create this pineapple and banana smoothie in just a few simple steps. Here is how I do it:

Blend ingredients: I add my pineapple, banana, yogurt, milk, and maple syrup to a high-speed blender and blend until completely smooth.

Bananas, coconut yogurt, pineapple, and milk added to a blender.

Adjust: Next, I adjust the sweetness if necessary, and make sure the thickness is to my liking.

Bananas, coconut yogurt, pineapple, and milk blended in a blender.

Serve: I pour my smoothie into a glass and enjoy it immediately.

My #1 Secret Tip for this pineapple and banana smoothie recipe is to use frozen fruit instead of fresh fruit. This helps create a thicker texture and filling consistency. Fresh fruit could work, but it would not keep well if it sits out and may even separate.

Other Tips To Keep In Mind:

Blend slowly: I start blending on a low speed and increase gradually to help everything combine easily.
Scrape down the sides: I stop if I notice chunks of fruit on the sides of the blender and scrape them down into the mixture before continuing.
Cut fruit into small pieces: Before freezing, I cut my fruit into small pieces or thin slices. This makes for a much easier blending process.
Lay flat when freezing: When freezing the fruit, I lay it out flat in freezer bags and remove as much air as possible, and keep it flat in the freezer. This prevents chunks of fruit from fusing.
Use ripe bananas: I freeze bananas at their peak ripeness for a natural sweetness.

📖 Variations

I have played around with a few variations, and these are 3 that have received a lot of compliments:

Coconut water swap: Instead of almond milk, I use coconut water for a less creamy finish. My husband loves this version, for super busy mornings, as it provides extra hydration.

Mango addition: I replace 1/2 of the pineapple with frozen mango, for a smoothie with a more robust flavor and added creamy texture. My kids love this because it reminds them of mango ice cream.

Pina colada smoothie: For a smoothie that tastes like a virgin cocktail, I replace the coconut yogurt and almond milk with 3/4 cup coconut cream and a tablespoon of lime juice. I serve this with a pineapple wedge and a maraschino cherry.

🍽 Serving Suggestions

Since this pineapple and banana smoothie boasts such a vivid flavor, I like pairing it with other easy breakfast items that elevate the brightness. If you would like to do the same, I recommend serving them with a tray of freshly baked healthy apple carrot muffins. Or if you have some time to spare, try it with my healthy cinnamon rolls for a truly luxurious breakfast experience.

Last year, we hosted an end-of-summer brunch to say goodbye to all the sunshine. I made a large batch of these pineapple and banana smoothies, complete with colorful straws, and served them with a stack of my oatmilk pancakes and my Mexican fruit salad. Summer said goodbye early that day, and the brunch was moved indoors due to a downpour. Thanks, Seattle. Ha! Luckily, the food was bright enough to make up for it.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover mixture in an airtight jar in the fridge for up to 1 day, and stir well before drinking.

Freezing: I freeze leftover smoothie mixture in ice trays, then store them in a freezer-safe bag. I blend slightly thawed cubes with a bit of almond milk for a fresh smoothie.

Reheating: This recipe is meant to be served cold and requires no reheating.

❓Recipe FAQs

What is the best way to thicken up this smoothie if it is too thin?

When this happens, you have 2 choices, and it depends on what you have available and how much time you can spare. First, I recommend placing the blended mixture in the freezer for at least 5 minutes to firm up. Your other option would be to add more frozen fruit to bulk up the smoothie without relying on ice. Make sure to adjust the sweetness if necessary.

What can I use instead of coconut yogurt, or can I skip it?

The best replacement for coconut yogurt would be Greek yogurt. And if you skip it entirely you smoothie will have a very different consistency and flavor. It will taste noticeably thinner and more like a milky fruit juice.

How can I make this smoothie creamier without adding more yogurt?

When I want a richer texture, I let my banana slices thaw slightly before blending them in. If you have already blended the mixture and want it creamier, I suggest adding a few pieces of fresh or frozen banana into the smoothie and blending again. If it seems too thin, let it sit in the freezer for a few minutes to firm up.

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📋 Recipe Card

Prep Time5 minutes

Total Time5 minutes

Course: Breakfast, Drinks, Snack

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 2

Calories: 154kcal

My #1 Secret Tip for this pineapple and banana smoothie recipe is to use frozen fruit instead of fresh fruit. This helps create a thicker texture and filling consistency. Fresh fruit could work, but it would not keep well if it sits out and may even separate.
Blend slowly: I start blending on a low speed and increase gradually to help everything combine easily.
Scrape down the sides: I stop if I notice chunks of fruit on the sides of the blender and scrape them down into the mixture before continuing.
Cut fruit into small pieces: Before freezing, I cut my fruit into small pieces or thin slices. This makes for a much easier blending process.
Lay flat when freezing: When freezing the fruit, I lay it out flat in freezer bags and remove as much air as possible, and keep it flat in the freezer. This prevents chunks of fruit from fusing.
Use ripe bananas: I freeze bananas at their peak ripeness for a natural sweetness.