Creamy Matcha Banana Smoothie (Printable)

Creamy matcha and banana blended with plant milk for a quick, energizing vegan breakfast or snack.

# What goes in:

→ Base

01 - 2 teaspoons ceremonial or culinary grade matcha powder
02 - 1 ripe banana, peeled
03 - 1 cup unsweetened plant-based milk (almond or oat)
04 - 1/2 cup plain plant-based yogurt

→ Sweetener & Flavorings

05 - 1 tablespoon maple syrup (adjust to taste)
06 - 1/2 teaspoon pure vanilla extract

→ Ice

07 - 1/2 cup ice cubes

# Directions:

01 - Place the matcha powder, ripe banana, plant-based milk, plant-based yogurt, maple syrup, and vanilla extract into a high-speed blender.
02 - Add the ice cubes to the blender for a chilled, frothy consistency.
03 - Blend on high for 45 to 60 seconds until the mixture is completely smooth and creamy with no visible matcha clumps.
04 - Taste the smoothie and add more maple syrup if a sweeter flavor profile is desired, then blend briefly to incorporate.
05 - Divide evenly between two glasses and serve immediately while cold.

# Expert Advice:

01 -
  • The earthy sweetness of matcha paired with banana is the kind of flavor combo that sneaks up on you and becomes an obsession.
  • Five minutes is all you need, which means no excuse for skipping breakfast ever again.
02 -
  • Matcha clumps like nobody is watching, so if your blender is not very powerful, sift the powder first or shake it in a jar with a splash of warm water before adding it.
  • Frozen banana transforms the texture from good to milkshake level thick, and I learned this after accidentally forgetting to use a banana that had been in the freezer for a week.
03 -
  • If your smoothie turns out too thin, add a few more ice cubes or a quarter cup of frozen fruit and blend again for thirty seconds.
  • Start with less matcha than you think you need and build up, because the bitterness sneaks up fast and you cannot undo it once it is in there.

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