Banana-Walnut Smoothie

Banana-Walnut Smoothie

In this thick drink, the slight bitterness of walnuts perfectly balances the creamy sweetness of bananas.  Plus, it’s got enough protein to power you through the morning. Kids Advisory Board member Hannah recommends topping the smoothie with an extra sprinkle of cinnamon.

Ethan, Matthew, and Hazel watch it whir.
Hands-on time:
15 minutes
Total time:
15 minutes

Kitchen Gear

Cutting board
Dinner knife
Measuring cup
Measuring spoons
Blender(adult needed)
2 glasses


2 overripe banana, peeled and sliced (frozen, if possible)
1 cup plain yogurt
1⁄2 cup milk or water
1⁄2 cup toasted walnuts (To toast nuts, put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.)
2 ice cubes (if using non-frozen bananas)
1⁄8 teaspoon ground cinnamon
  pinch kosher salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn on the blender to medium speed and blend until the mixture is smooth, 30 to 60 seconds.
  3. Divide the smoothie equally between the 2 glasses and serve right away, or, if you want to drink the smoothie later, cover and refrigerate up to 4 hours.
    *If you are allergic to walnuts, leave them out of the recipe.

If walnuts aren’t your favorite—or if you don’t have any—you can substitute different nuts or 1/4 cup of almond, peanut, or sunflower-seed butter.

To help make any smoothie colder and thicker, it’s great to have slices of frozen banana ready to go. And it’s easy!

  1. Peel an overripe banana.
  2. Slice it into thin rounds.
  3. Put the slices in are sealable plastic bag and put in the freezer.