Smoothies

Raspberry Banana Smoothie with Almonds

Blended almonds give this pink smoothie a gentle nuttiness and more body than fruit alone. Raspberries keep it fresh, banana makes it round.

4.2Editors’ rating
Taste4.2
Balance4.1
Easy to make4.4
Popularity30
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: A few raspberries · Ice: Served up, no ice

Method

  1. Peel the banana and break it into thick pieces.
  2. Sort and rinse the raspberries.
  3. Blend the almonds with the milk first for about 30 seconds.
  4. Add the fruit and blend again until smooth, then serve immediately.

Taste

Creamy and fruity, with bright raspberry tartness and a nutty, slightly grainy finish.

About this smoothie

Raspberry and almond are a classic pairing from baking, and they work just as well in a glass. Almonds add protein, fibre and healthy fats, which makes the smoothie more filling than a pure fruit blend.

The banana balances the sharp raspberries, and milk ties everything together. It suits breakfast or a snack after sport. The old recipe on this site listed blackberries; they work too and give a darker colour.

Bartender tips

  • Soak the almonds in water for a few hours beforehand, they blend much finer.
  • A spoon of almond butter is a quick substitute for whole almonds.

Variations

With blackberries
Swap the raspberries for blackberries for a deeper purple smoothie.

Frequently asked questions

Can I make it dairy free?

Yes, use an almond or oat drink instead of milk.

Can I use frozen raspberries?

Yes, they make the smoothie colder and thicker.

Will the almonds be crunchy?

In a strong blender they become almost smooth. For a very fine result, soak them first or use almond butter.

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