This quick and easy Blueberry Banana Smoothie is a great option for breakfast, snack time, or even dessert. It packs Vitamin C, potassium, healthy fats, and fiber to keep little bellies full and happy.

Blueberry Banana Smoothie

I try to always keep blueberries and bananas in our freezer so we have easy ingredients for smoothies for kids. This smoothie is sweet from the fruit, and also really refreshing. We often share one for breakfast and though I also serve it at snack time in a reusable pouch.

And while I know there seems to always be the temptation to pack a smoothie with ALL of the fancy ingredients, it’s really possible to use just a few nutritious ones. You don’t need to order special “superfoods” to make this recipe—you can find everything at your regular grocery store to make a blueberry and banana smoothie that’s packed with nutrients.

Adjust the serving depending on whether this is served as a full breakfast, a drink alongside some toast or a muffin, or for a snack.

Smoothies for Kids

I’ve made a very deliberate effort to serve my second child smoothies from soon after she started solids to make sure that she grew up regularly exposed to them. I hoped that she’d love them and that I’d have them as an easy meal option—and I’m so glad that she loves all smoothies!

For babies under the ages of one, I use a nondairy unsweetened nut or seed milk to avoid a a large volume of dairy milk, which can be difficult for young digestive systems to digest.

Ingredients You Need

To make this recipe you’ll need to have the following ingredients on hand.

• Milk: I use plain nondairy milk as that’s my preference for smoothies. You can use any that you prefer.
• Fresh or frozen blueberries: This works with any kind of blueberry and frozen wild blueberries are particularly delicious. Note: You’ll want at least one of the fruits to be frozen.
• Fresh or frozen banana: You can use either fresh or frozen very ripe banana (with brown spots) in this recipe. Note: You’ll want at least one of the fruits to be frozen, so either the berries or the banana.
• Spinach or baby kale: Either of these are options that you can add to add a dose of greens.
• Peanut or almond butter: This is optional, but can be added for additional protein and fat.
• Hemp seeds or flaxseed: This is also optional, but can be added for additional beneficial fats and protein.

TIP: If you use one fresh and one frozen fruit, you’ll wind up with a not-too-thick smoothie that’s easy for kids to drink through a straw.

Step-by-Step Instructions

Here’s a look at the quick process. Scroll down to the end of the post to see the full recipe.

1. Place all ingredients into the blender, cover, and blend on low to start to combine the ingredients.
2. Increase to high and blend for 30-60 seconds to get everything super creamy. The longer you blend, the less you’ll see tiny green flecks.
3. Serve immediately.

How to Serve Smoothies to Kids

Kids can drink smoothies out of small open cups, a cup fitted with a silicone cup cover and straw like the ones from Silikids, a reusable pouch like a Squeasy Gear, or in a sippy cup. Some babies and  toddlers play with the cup or straw, so if yours has a hard time focusing and just wants to play, I highly recommend the Squeasy Gear! (Just remove the green cap before you hand over the smoothie.)

TIP: If you blend this up and it’s too thick for your little one to drink through their sippy cup or straw, you can simply stir in a little water or additional milk to thin it out.

How to Store

You can either put it into a reusable pouch to serve later or into a cup. If serving from a cup, you may want to stir it up before serving. It won’t be as thick and creamy if serving after it’s sat in the fridge since the frozen fruit will thaw a bit, but it will still be good.

TIP: This smoothie is best served on the day it’s made and shouldn’t sit in the fridge for more than 4-6 hours in an airtight container or reusable pouch.

Best Tips for Success

• For kids under the ages of one, use nondairy unsweetened nut or seed milk. A large volume of dairy milk can be harder for babies to digest.

• To make without banana, try a few tablespoons of avocado or ½ cup of frozen mango or mashed roasted sweet potato instead of banana.
• To add other veggies, try a few fresh or frozen raw cauliflower florets, baby kale, raw zucchini or raw summer squash in place of the spinach.
• If the smoothie is too thick for your little one to drink through their sippy cup or straw, stir in a little water or milk to thin.
• Use one fresh and one frozen fruit for a not-too-thick smoothie that’s easy for kids to drink through a straw.
• Use nondairy milk if you plan to make this ahead for best results as it separates less than cow’s milk.
• Freeze it into a Blueberry Popsicle.

I’d love to hear your feedback on this recipe, so please comment below to share if you try it!

• Add all ingredients to a blender and blend on low for about 30 seconds. Increase the speed to high for 30-60 seconds or until very smooth.

• Serve immediately or store in an airtight container in the fridge and use within 4 hours. (Shake before serving.) 

• For babies under the ages of one, use nondairy unsweetened nut or seed milk.
• Try a few tablespoons of avocado or ½ cup of frozen mango or mashed roasted sweet potato instead of banana.
• If the smoothie is too thick for your little one to drink through their sippy cup or straw, stir in a little water or milk to thin.
• Try a few fresh or frozen raw cauliflower florets, baby kale, raw zucchini or raw summer squash in place of the spinach.
• Use one fresh and one frozen fruit for a not-too-thick smoothie that’s easy for kids to drink through a straw.
• You can use half yogurt and half milk to add probiotics.
• This smoothie is best served on the day it’s made, though you can make it ahead and store it in the fridge for up to 4-6 hours in an airtight container or reusable pouch.

Calories: 173kcal, Carbohydrates: 31g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 66mg, Potassium: 513mg, Fiber: 4g, Sugar: 21g, Vitamin A: 1682IU, Vitamin C: 17mg, Calcium: 160mg, Iron: 1mg

This post was first published January 2018.