Super thick blueberry banana smoothies are quick to make and perfect for busy mornings. This recipe works with dairy or without—choose the version that suits your diet and taste.
Here in the Northeast, winter seems reluctant to leave, and I’ve found myself still pulling out cable-knit sweaters and boots well into April. With warmer weather finally on the horizon, I’ve started swapping hot breakfasts for cool, thick smoothies that feel indulgent but are still healthy.
I’ve been transitioning away from warm breakfasts like sous vide egg bites and cashew butter and jelly oatmeal cups toward lighter options. These super thick blueberry banana smoothies are practically soft-serve in texture—so thick that a straw might not do the job. They’re an excellent choice for breakfast, a post-workout snack, or a healthier dessert alternative.
I’m also enjoying other refreshing combinations lately, like pineapple-ginger blends and a gingerbread-inspired smoothie that’s a seasonal favorite. But this blueberry-banana combo is one I reach for again and again because it’s simple, satisfying, and adaptable.
Tips for making super thick smoothies
A small technique change makes a big difference if you want a truly thick smoothie. Instead of adding everything at once, process the frozen ingredients first and add the liquid only at the end. This approach limits how much the liquid can melt the frozen fruit or frozen yogurt, giving you a much firmer, creamier result.
Because these smoothies are so dense, a high-powered blender (or a good food processor) will save you time and give the best texture. If you don’t have a Vitamix or similar blender, a food processor works very well for this recipe.
Freezing your yogurt for at least an hour helps mimic an ice cream-like texture. If you’re avoiding dairy, use non-dairy yogurt such as coconut yogurt; another economical trick is to freeze coconut water in ice cube trays and use those cubes to chill and thicken the smoothie without watering it down.
If you’re trying to cut costs on non-dairy yogurts, freezing small portions or using coconut water ice cubes is a practical alternative. These smoothies travel well, so they’re a great choice when you need something to-go for a commute or a packed morning schedule. For days when you need even more convenience, a few make-ahead breakfast ideas can pair well with these smoothies to keep mornings moving smoothly.
Super Thick Blueberry Banana Smoothie
5 minutes
1 minute
6 minutes
2
211 kcal
Lauren Keating
Ingredients
- 1 frozen banana
- 1.5 cups frozen blueberries
- ½ cup plain Greek yogurt frozen at least 1 hour (OR 2–3 coconut water ice cubes)
- ½ cup unsweetened coconut milk
- ½ teaspoon vanilla extract
- 1 scoop collagen powder optional
- Fresh blueberries and banana slices for garnish
Instructions
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Combine the frozen banana, frozen blueberries, and the frozen yogurt (or the coconut water ice cubes for a dairy-free option) in a food processor or a high-powered blender.
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Pulse several times until the mixture looks crumbly. Add the coconut milk, vanilla extract, and collagen powder, if using, and blend until smooth and thick.
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Pour into two glasses and garnish with fresh blueberries and banana slices, if desired. Serve immediately for the best texture.
Calories from Fat 63
Notes and variations: To make this recipe vegan, use plant-based yogurt and omit the collagen powder. If you prefer a thinner consistency, add more coconut milk a tablespoon at a time until you reach the desired texture. For extra protein without dairy, try a plant-based protein powder instead of collagen. If you like your smoothies sweeter, a drizzle of maple syrup or a Medjool date blended in will add sweetness without overpowering the fruit flavors.
These smoothies are easy to scale: double the ingredients for a larger batch, or halve them for a single serving. They also freeze well in individual portions if you want to prep smoothies ahead of time—freeze in airtight containers and allow to thaw slightly before blending for best results.