Banana strawberry smoothie

I love making refreshing, easy, healthy drinks especially over the summer. This banana strawberry smoothie only requires 3 ingredients and 5 minutes of your time. It is pretty much one of our signature smoothies because my kids love the combo of strawberries and bananas. Sometimes I even freeze these as popsicles.

Strawberry banana smoothie | Eat Good 4 Life

Anytime fruit is in season I like to incorporate it into our diets as much as possible. Strawberries are great just on their own but getting creative and making no bake desserts with them over the summer is a must for us. We just love strawberries!

This weekend I had a chance to spend it with my kids. Even though I was not able to be with them for the entire time, since I pretty much have to devote a lot of my time studying, I was glad I got to see them at last.

I only get to come home every two weeks so it is very tough sometimes. Yesterday we spent some of our time outdoors playing in a trampoline I got for them not long ago. I figured since we are not traveling any where this summer and they will be home most of the time, I needed to provide something for them to get them moving and spend much of the energy they have.

Play outside gets my kids hungry and they constantly ask for snacks so this time around I prepared this banana strawberry smoothie that literally only took about 5 minutes to make. I used Silk Unsweetened Almond Milk. I always use unsweetened varieties. You can also use almond coconut blend or even cashew milk. They are all great.

You can sign up to receive the Silk newsletters for their coupons. If you use their products you should take advantage of their many coupons they offer. They have a wide variety of new products so I am sure you will put the coupons to good use.

On another note, I have been really busy studying lately however I have managed to whip a few recipes this week. Getting in the kitchen helps me with my anxiety of taking tests left and right. I will be posting some of these recipe shortly so make sure you stay tuned.

Until then, I hope you like this simple Banana strawberry smoothie.


Strawberry banana smoothie | Eat Good 4 LifeStrawberry banana smoothie | Eat Good 4 Life Strawberry banana smoothie | Eat Good 4 LifeStrawberry banana smoothie | Eat Good 4 Life Strawberry banana smoothie | Eat Good 4 LifeStrawberry banana smoothie | Eat Good 4 Life


Banana strawberry smoothie

Miryam's original recipe

Yield: 4 servings

Total Time: 5 mintues


  • 16 oz fresh strawberries
  • 2 bananas
  • 4 cups Silk unsweetened almond milk


Place all the ingredients in your  blender and pulse until you obtain a homogenous mixture. Serve immediately.

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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  1. Can’t wait to try this recipe! Having guests for dinner on Sunday and this might be the perfect dessert! Love your blog!

  2. What a beautiful cake and congrats on 4 years! That’s pretty darn impressive.

  3. your cake looks fabulous! Congratulations on 4 years!

  4. This looks awesome and happy 4th birthday to your blog!! Time flies, huh?

  5. Happy 4th Birthday!
    This gf cake with fresh berries looks sensational!

  6. Congratulations on 4 years of blogging! What a beautiful cake!

  7. Looks delish and sounds healthy! You are a queen of gluten free baking. Happy Birthday to your baby and keep up the great work!

  8. YUM! That looks amazing!

  9. You cake is quite a beauty!! And i love that you don’t use any of those weirdo ingredients or mixes. All natural is the way to go!

  10. Gorgeous cake! Congrats on 4 years of blogging!!

  11. Happy 4 year blogging anniversary – what a great accomplishment! You should be so proud. Now to celebrate by digging into some cake. This one is such a beauty, Miryam!

  12. could i use whole wheat pastry flour for this recipe? im not concerned about the gluten. I just don’t know how much ww pastry flour would be appropriate to use. any suggestion?? Looks fab!

  13. i do have almond flour however! maybe a mix of almond flour and ww pastry flour?

  14. You could. I would say at least 2 1/2 cups of it. I hope it turns out good for you :-)

  15. Nice blog…Thanks for sharing this site your cake looks fabulous.I really appreciate your blog.

  16. Looks amazing! I don’t have any almond or coconut flour… I only have all purpose flour. I’m not concerned about the gluten so how much ap flour should I use?

  17. also is there something I could replace the eggs with?

    • I am too sure about the egg situation. You can use white flour but I just don’t know how much bc coconut flour behaves totally different from regular flours since it absorbs tons of liquid. I would say at least double the white flour if not more!!

  18. Is there another combo you like that doesn’t involve a nut flour? My daughter is allergic to peanuts and tree nuts except coconut. Thank you.

    • That is the only combo I have tried when it comes to making cakes gluten free. I use brown rice flour or oat flour as well but I have done for cookies. Maybe mixing coconut flour and brown rice flour or oat flour would work, however, I wouldn’t anticipate using the same amts for coconut and brown rice/oat flour as this recipe. Perhaps 1 1/3 cup of brown/oat flour and 1/3 cup coconut. You will have to experiment though. Sorry I couldn’t be of more help.

  19. I’m looking forward to trying this! I was hoping to make them cupcakes for my birthday. Do you have suggestions on how to alter the baking time? Thanks!

  20. Looks easy and delicious! Can I use a buttercream icing?

  21. Recipe looks great!  Can I replace the unrefined sugar for honey?  And if so, would it be the same amount??

  22. I made this cake yesterday for my son’s girlfriend, who is a coeliac and lactose intolerant, and it was really delicious. Very moist and held together well, not crumbly like some gluten free cakes can be. Everyone enjoyed it, not just the person who couldn’t eat gluten. I did have a problem getting the icing to work though. It stayed completely runny with the consistency of milk, so I just toasted some slivered almonds to sprinkle on the top and dusted it with icing sugar.  That worked well, but where did I go wrong with the original recipe icing? I did buy coconut cream, not coconut milk by the way. 

    • Ummm I am not sure. Perhaps making sure the coconut cream is cold and not at room temperature it may hold better. I used Trader Joes brand and it never fails so I am not sure what could have gone wrong there :-(

  23. looks great, can’t wait to try it. Making it for my sister’s birthday.

  24. Thank you, thank you, thank you!! I was desperate after failing with other recipes and really needed to make a birthday cake for a dear friend. I made a few adjustments with what I had in hand and it is absolutely delicious!!

  25. Thank you for this amazing recipe! I made a beautiful Easter cake and planning to use again for my sons upcoming bday (he is gluten & dairy free). I was wondering what substitutions would be needed to make a chocolate version? Obvs need to add cacao but not sure how much, and assume some other dry ingredients would need to be reduced? Thanks

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