Pale green, thick and spoonable if you let it, this smoothie is closer to a milkshake than to juice. Banana sweetens, yogurt adds a gentle tang, avocado makes it silky.
½
avocado ripe, flesh only
1
banana
2 tbsp
natural yogurt
6¾ oz
milk
Garnish: No garnish · Ice: Served up, no ice
Avocado Yogurt Smoothie with Banana
Thick, creamy and mild, with ripe banana, soft yogurt tang and a buttery, nutty avocado finish.
Avocado smoothies with milk are common in parts of Southeast Asia and Latin America, where the fruit is often treated as something sweet rather than savoury. This version keeps it simple: banana for sweetness, yogurt and milk for a creamy, slightly tangy base.
The combination of avocado fat and dairy protein makes the glass filling, so it can replace a small breakfast. Drink it fresh, because avocado darkens once cut, and the texture is at its best straight from the blender.
Only mildly. Banana and yogurt lead, and the avocado mainly makes it creamy and nutty.
Yes, use a plant yogurt and an oat or soy drink.
Better not; avocado browns and the smoothie thickens a lot. It is best within half an hour.
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