Make a filling, naturally sweet breakfast with this Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar). Ready in minutes—blend, sip, enjoy.
Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar)
Bright, creamy, and simple to make, the Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) is a filling drink that pairs whole grains with fruit for a balanced breakfast or snack. It blends quickly and keeps you satisfied longer than fruit-only smoothies.
Why You’ll Love It
This smoothie marries the sweetness of strawberries and bananas with the gentle, nutty texture of whole wheat for a more satisfying sip. It’s great when you want a quick breakfast but also want lasting energy.
There’s no refined sugar here—just fruit, a touch of vanilla, and optional natural add-ins. The whole wheat flour acts like a binder, giving a creamier mouthfeel and a bit of slow-burning carbohydrate.
Pair it with a boiled egg or a handful of nuts for a complete breakfast, or sip it alone between meals.
Ingredients
- 1 ripe banana, frozen or fresh (frozen makes it extra creamy)
- 1 cup fresh or frozen strawberries, hulled
- 3 tablespoons whole wheat flour (or whole wheat pastry flour) — for texture and fiber
- 1 cup milk or plant milk (almond, oat, or soy)
- 1/2 cup plain Greek yogurt or dairy-free yogurt (for creaminess and protein)
- 1 tablespoon nut butter (optional, for richness)
- 1/2 to 1 teaspoon vanilla extract
- Pinch of cinnamon
- Ice cubes as needed
- Optional: 1 tablespoon chia or ground flax for extra fiber and omega-3s
Substitutions:
- Whole wheat flour: Use oat flour for a gluten-free swap (see Variations).
- Milk: Any plant milk works — oat milk adds creaminess similar to dairy.
- Yogurt: Choose dairy-free yogurt to make the smoothie vegan.
- Sweetness: If your fruit isn’t sweet enough, add a date or a drizzle of maple syrup (still refined-sugar-free).
Step-by-Step Instructions
- Prep the fruit: If using fresh strawberries, hull and quarter them. Peel the banana. Freeze fruit ahead for a thicker texture.
- Layer the blender: Add 1 cup milk and 1/2 cup yogurt to the blender first. This helps the blades move smoothly.
- Add dry and soft ingredients: Add the banana, strawberries, and 3 tablespoons whole wheat flour to the blender.
- Blend: Pulse, then blend on medium-high until smooth, about 30–60 seconds. Stop and scrape down the sides if needed.
- Adjust: If too thick, add 2 tablespoons more milk and blend again. If too thin, add a handful of ice or another tablespoon of whole wheat flour.
- Finish: Taste and add 1/2 to 1 teaspoon vanilla or a pinch of cinnamon. Blend briefly to combine.
- Serve: Pour into two glasses. Garnish with a sliced strawberry or banana and a dusting of cinnamon if you like.
Expert Tips
- Texture control: Frozen fruit makes a thicker smoothie. If you prefer a drinkable consistency, use fresh fruit and add ice sparingly.
- Don’t over-blend: Blend just until smooth to avoid warming the fruit and losing brightness.
- Whole wheat note: Start with 3 tablespoons—more can make the smoothie noticeably grainy. If you like the flavor, increase gradually.
- Protein bump: Add a scoop of unflavored protein powder or 2 tablespoons of nut butter for a post-workout boost.
- Allergy swap: Replace dairy yogurt with coconut or almond yogurt and use oat milk for a mild, hypoallergenic profile.
Storage
Smoothies are best fresh. If you must store, refrigerate in an airtight container up to 24 hours. Stir or re-blend before drinking—the mixture separates over time.
For longer storage, pour the blended smoothie into ice cube trays and freeze. Pulse the cubes in a blender with a splash of milk to revive the texture. Freeze up to 3 months.
Variations
- Vegan: Use dairy-free yogurt and a plant milk. Swap honey for maple syrup if extra sweetness is needed.
- Gluten-free: Use certified gluten-free oat flour or almond flour instead of whole wheat. Note texture will change slightly.
- Dairy-free: Swap yogurt for coconut or almond yogurt and use oat milk for creaminess.
- Protein-packed: Add a scoop of protein powder or 2 tablespoons nut butter for extra staying power.
- Green boost: Add a handful of baby spinach — the berry flavor masks greens and you won’t taste them.
FAQ
- Can I make an Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) ahead?
Yes—store in an airtight jar in the fridge up to 24 hours. Re-stir or re-blend before serving for best texture.
- Is whole wheat flour safe raw in smoothies?
Yes; whole wheat flour is edible raw. If you prefer, use toasted wheat or oat flour for a nuttier flavor. Avoid large amounts that create a pasty texture.
- How can I make it thicker without adding ice?
Use frozen banana and strawberries, or add 1 tablespoon chia seeds and let the blend sit for a few minutes to thicken.
- Can I substitute rolled oats for whole wheat flour?
Yes—use 2 tablespoons of quick oats blended into flour for a similar texture and mild flavor.
- What’s the best blender for smoothies?
A high-speed blender gives the creamiest results, but most countertop blenders handle this recipe fine if you add liquid first and pulse to break up solids. See reviews on Food Network for popular models.
Call to Action
If you make this Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar), please leave a comment below to tell us how you customized it. Rate the recipe, save it for later, or share it with friends who like quick, filling breakfasts.
Explore more quick drinks and seasonal recipes: Smoothie Recipes, Healthy Breakfasts, Easy Weeknight Dinners, and Meal Prep Tips. For food safety and produce guidance, check the USDA site: USDA.
