Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar)

Enjoy an Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) that’s creamy, fiber-rich, and quick. Try it today for a healthier breakfast or snack.

Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar)

If you want a simple, nutritious drink that feels indulgent but skips processed sugar, this Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) is for you. It blends ripe banana and sweet strawberries with a touch of whole wheat for extra fiber and body. It’s ready in minutes and perfect for a busy morning or a quick snack.

Why You’ll Love It

This smoothie is creamy, naturally sweet, and has a subtle nutty note from whole wheat. You’re getting fruit, protein (from yogurt or plant-based alternatives), and extra fiber without added refined sugar. It’s filling enough to tide you over until lunch, and it’s easy to adapt for dietary needs.

Ingredients

• 1 cup fresh or frozen strawberries — hulled. Frozen works well for thickness.
• 1 medium ripe banana — for natural sweetness and creaminess.
• 1 cup milk or plant milk (almond, oat, soy) — choose unsweetened to keep sugars low.
• 3 tbsp plain Greek yogurt or dairy-free yogurt — adds protein and body.
• 2 tbsp finely ground whole wheat flour — this adds fiber and a slightly nutty texture. Use very finely ground to avoid grit.
• 1 tbsp honey or maple syrup (optional) — only if your fruit isn’t sweet enough.
• 1/2 tsp vanilla extract — brightens flavors.
• A few ice cubes (optional) — for a colder, thicker texture when using fresh fruit.
• Pinch of cinnamon or a squeeze of lemon — optional garnish to lift the flavor.

Substitutions: For a vegan version, swap Greek yogurt for coconut yogurt and use maple syrup. If you’re gluten-free, use a gluten-free oat flour in place of whole wheat flour (see Smoothie Recipes for alternatives).

Step-by-Step Instructions

1. Prepare fruit: hull strawberries and slice the banana. If using frozen strawberries, no need to thaw unless your blender struggles.
2. Measure and add ingredients: place strawberries, banana, milk, yogurt, whole wheat flour, vanilla, and honey (if using) into the blender.
3. Blend until smooth: blend on high for 30–60 seconds until creamy and uniform. Stop and scrape the sides if needed.
4. Adjust texture: if too thick, add 1–2 tbsp more milk and blend briefly. If too thin, add a few ice cubes or an extra tablespoon of yogurt and blend again.
5. Taste and finish: taste for sweetness and add a touch more sweetener if desired. Pour into two glasses and garnish with a strawberry slice or a light sprinkle of cinnamon.

Expert Tips

• Grind your whole wheat finely: Use whole wheat pastry flour or pulse whole wheat in a blender until very fine to avoid a gritty mouthfeel.
• Ripeness matters: Choose a ripe banana for natural sweetness. If bananas are underripe, the smoothie will taste tart and you’ll need a sweetener.
• Layering in the blender: Add liquids first, then yogurt and soft ingredients, and frozen fruit or ice last. This helps with a smoother blend.
• Don’t overdo the flour: 2 tbsp gives body and fiber. More can thicken too much or affect flavor.
• Make-ahead: You can blend and store in the fridge up to 24 hours, but texture may separate—just reblend or shake before serving.
• Scaling: Double ingredients for a batch of 4, and blend in two batches for a standard home blender.

Storage

Fridge: Store the smoothie in an airtight container in the refrigerator for up to 24 hours. Separation is normal—stir or shake before drinking. Freezer: Freeze portions in ice cube trays or freezer-safe jars up to 1 month. Thaw overnight in the fridge and reblend with a splash of milk until smooth.

Variations

• Vegan: Use plant-based yogurt and maple syrup. Choose a plant milk like oat or soy for creaminess.
• Gluten-free: Substitute the whole wheat with finely milled gluten-free oat flour or ground chia seeds.
• Dairy-free: Swap Greek yogurt for coconut or almond yogurt and use plant milk.
• Protein boost: Add a scoop of your favorite protein powder. Reduce milk slightly if you want a thicker result.
• Green boost: Add a handful of baby spinach — it blends invisibly but adds vitamins.
• No-refined-sugar swap: Keep to fruit sweetness and use just a touch of honey or maple if needed. This recipe is built to be a no refined sugar option by default.

FAQ

• Can I make this smoothie without whole wheat? Yes. Use oat flour, ground chia, or leave it out — but you’ll lose the extra fiber and body whole wheat provides.
• Is this recipe still called Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) if I change ingredients? If you keep the core idea—strawberries, banana, and a whole-grain binder—you can still refer to it that way. If you remove whole wheat entirely, adjust your name to match the swap.
• Can I use frozen bananas? Absolutely. Frozen bananas make the texture extra creamy and cold without ice. If both fruits are frozen, you may need a splash more milk to blend.
• How do I avoid a grainy texture from whole wheat? Make sure the whole wheat is superfine (pastry flour) or pulse it in a spice grinder/blender first. Add it gradually and blend well.
• Does the smoothie have a lot of sugar? The sweetness comes from fruit and optional natural sweeteners only. For tips on balanced sugar in smoothies, see resources at ChooseMyPlate (USDA) and Food Network.

Call to Action

Try this Easy Whole Wheat Strawberry Banana Smoothie (no refined sugar) and tell us how you adapted it. Rate the recipe below, save it to your favorites, or share a photo on social with the hashtag #WholeWheatSmoothie. Want more quick drinks? Check our Seasonal Drinks and Healthy Breakfasts pages for ideas.