Banana Pumpkin Smoothie

This smoothie blends pumpkin puree and banana with yogurt, milk, maple syrup, cinnamon, vanilla, and ice for a breakfast-style drink with a thick, cold texture that loosens as it sits. The flavor reads like pumpkin pie meeting banana bread, but with a fresher dairy tang and no baking required.

By Julienne

Servings: 2

Ingredients

• 120 g pumpkin puree plain, unsweetened
• 120 g banana peeled and sliced
• 120 g plain Greek yogurt cold
• 180 ml milk cold
• 30 ml maple syrup none
• 1 g ground cinnamon none
• 2 ml vanilla extract none
• 120 g ice cubed
• 30 ml milk cold

Instructions

1. Add the pumpkin puree, banana, Greek yogurt, 180 ml of the milk, maple syrup, cinnamon, vanilla, and all of the ice to the blender. All ingredients are loaded and the ice is on top or near the blades.
2. Blend on high until fully smooth, scraping down once if needed, then blend again briefly to remove any banana or ice chunks. The smoothie is thick, uniform, and no visible ice pieces remain.
3. Check the consistency. If it is too thick to pour, blend in the remaining 30 ml milk; if it is too thin, blend in a few of the measured ice cubes from the blender contents until it pours in a steady ribbon. The smoothie pours smoothly and holds a creamy, cold body.
4. Divide between 2 glasses and serve immediately. Each glass is filled and the smoothie is cold and evenly textured.