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Smoothie without banana: thick, creamy ideas to try

Banana turns up in many smoothie recipes because it does two jobs at once: it makes the drink thick and creamy, and it sweetens it. If you don’t like banana, can’t have it, or just haven’t got any, you need something else to do each of those jobs. This page explains the swaps and why they work for texture, then gives three combinations to try. We love a banana smoothie too, and our mango and banana smoothie for two is a full recipe. This is for the days you’re leaving it out.

Untested ideas: starting quantities to adjust to your blender and taste. We haven’t tested the combinations below in our own kitchen yet. Treat the quantities as a starting point, not a finished recipe.

What banana does, and what replaces it

  • Body and creaminess. Ripe banana is soft and smooth when blended, so it thickens without ice. Frozen fruit, yogurt, oats and avocado can all do this job.
  • Sweetness. Ripe banana is sweet. Ripe mango, pineapple, pear or a splash of fruit juice cover this.
  • Coldness, if you use it frozen. Any frozen fruit does this.

You usually need one swap for body and one for sweetness. Frozen mango covers both, which is why it appears so often below.

Swaps for thickness

  • Frozen fruit. Frozen mango, berries or pineapple make a smoothie thick and cold. Mango gives the smoothest result. Berries are thinner and seedier. See how to make a frozen fruit smoothie for loading order and what to do if the blender stalls.
  • Yogurt or plant-based yogurt. Adds body and a little tang. Greek-style yogurt is thicker than plain.
  • Oats. A spoonful or two thickens the smoothie, and it keeps thickening as it stands. Blend them well if you don’t want a slightly grainy texture.
  • Avocado. A small piece of ripe avocado makes a smoothie very creamy without much flavour of its own. Use only a little, or it can taste flat.
  • Less liquid. The simplest swap of all. Our load order and ratio guide explains how the fruit-to-liquid ratio changes thickness.

Idea 1: strawberry smoothie without banana (untested)

  • 150 ml milk or plant drink
  • 2 tablespoons plain or Greek-style yogurt
  • 150 g frozen strawberries
  • 50 g frozen mango chunks, for body and sweetness

In a jug, pour in the milk and yogurt first and the frozen fruit last. In a personal cup, follow your cup’s own loading guide. Blend until smooth, then add more milk a splash at a time if it’s too thick. Fresh strawberries work too, but the result will be thinner, so add a few ice cubes if your manual allows it, or more frozen mango.

Idea 2: mango and yogurt (untested)

  • 100 ml milk, plant drink or orange juice
  • 100 g plain or plant-based yogurt
  • 150 g frozen mango chunks

This one is thick and naturally sweet without banana. Use orange juice for a sharper, brighter version. If it’s too thick to move, add liquid a tablespoon at a time.

Idea 3: green smoothie without banana (untested)

  • 200 ml water, coconut water or apple juice
  • A handful of fresh spinach, washed
  • ½ ripe pear, cored and chopped
  • 100 g frozen pineapple or mango
  • A small piece of ripe avocado (optional, for creaminess)

Pineapple or mango covers the sweetness banana would normally bring, and avocado covers the creaminess.

About the spinach: wash fresh leaves before using them. The UK government’s home food fact checker advises washing fruit and vegetables under a running tap or in a bowl of fresh water before eating them (GOV.UK: home food fact checker). Don’t add frozen spinach raw unless the pack says it’s ready to eat. UK listeria guidance says to cook frozen vegetables until steaming hot (GOV.UK: listeria guidance).

Without yogurt or without milk

  • No yogurt: use more frozen fruit, a spoonful of oats, or a little avocado for body.
  • No milk: use a plant drink, fruit juice, coconut water or plain water. Water gives the lightest result, so lean on frozen fruit for thickness.
  • Neither: frozen mango and orange juice on their own make a thick, sweet smoothie.

A little overripe fruit is fine to use up in smoothies, as long as it isn’t mouldy (GOV.UK: home food fact checker). Soft pears, peaches and mangoes are good banana stand-ins.

Fixes

  • Too thin: add more frozen fruit or yogurt. Next time, start with less liquid.
  • Too icy: blend longer, or use part fresh and part frozen fruit. Ice cubes aren’t needed if you’re using frozen fruit.
  • Not sweet enough: add riper fruit, a little more mango or pineapple, or a splash of fruit juice.
  • Separating: drink it straight away, or stir before drinking.
  • Blender stalling: see our frozen fruit guide.

Want it even thicker, to eat with a spoon? Try how to make a smoothie bowl. The bowl base there doesn’t use banana either.

FAQ

How do I make a smoothie thick without banana?

Use frozen fruit, especially mango, and less liquid. Yogurt, oats or a little avocado add more body. Our ratio guide shows how much fruit to liquid to start with for a thick result.

Can I use oats raw in a smoothie?

Rolled oats are often blended straight into smoothies. If you do, blend them well so they don’t leave a gritty texture, and expect the smoothie to thicken as it stands. Follow any preparation instructions on the pack.

What can I use instead of yogurt?

Plant-based yogurt, extra frozen fruit, a spoonful of oats or a small piece of avocado all add the body yogurt would.

Can I make it ahead?

Yes, with care. Don’t leave it in a sealed blending cup with the blade attached. NutriBullet says to remove the blade, cover the container with a lid or cling film and refrigerate if you won’t drink it straight away, and never to store a blended mixture in a sealed cup, because it can ferment and build pressure (NutriBullet 600/900 user guide). Keep it in a fridge at 0 to 5°C and out of the fridge for as short a time as possible (FSA: how to chill, freeze and defrost food safely). Expect it to thicken and separate a little, and give it a stir before drinking.

More guides and ideas are collected on our smoothie guides and recipe ideas page.

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