Chai Spiced Banana Smoothies – This chai banana smoothie is such a yummy change of pace! The chai spice blend is fantastic–you’ll want to put it on everything!
Originally Posted March 2014. Post and photos updated Sep 2017.
Do you ever see a recipe in a book or online that you just can’t stop thinking about? I was that way a few years ago with chai spice mixes. I couldn’t stop thinking about ways to use it…oatmeal, granola, smoothies…yum!
We’ve been making this chai banana smoothie for over three years now, and it never disappoints! It’s close-your-eyes good and as delicious as can be!
To be fair, I should call these “almost chai spiced” because many chai blends also have black pepper. My goal was to make something that Milo and Sophie would also eat, so we skipped the pepper. Maybe we’ll try again in a few months with the pepper, but for now, I thought we’d best play it safe.
These are substantial, filling, and just different enough to break up the greens-n-fruit smoothie routine. I’m always and forever on the hunt for healthy proteins and fats for us to eat. These have almond butter, which also lends a velvety texture, and flax or chia seeds, which lend protein, fiber, and healthy fat. The leftovers (if you have any) also make fabulous popsicles.
I like my smoothies on the thicker side, but if you want yours thinner, you can easily add a bit more almond milk. But fair warning: after trying a chai banana smoothie, you’ll want to toss this spice blend into everything!
Notes on the Recipe:
Want to add some greens? You can easily add 1 cup of spinach, though the color is admittedly a bit funky. If you don’t have a high-speed blender, I always recommend blending your greens + liquid first before adding any of the other ingredients. It helps get the smoothest texture! If you’ve got a high-speed blender (I swear by this one), greens should be the very last ingredient you add.
Thicker, thinner…. We’re mega fans of banana “nice” cream, so keep thing these smoothies thick feels almost as luxurious as soft-serve ice cream when we serve it for snack. If I’m sipping this in the morning, I usually make it a bit thinner by adding more almond milk to the blender. It’s totally your preference! You can even add some ice for a frosty texture.
How to Store the Chai Spice – This blend makes PLENTY (much more than you need for a single smoothie), so I recommend keeping it in an airtight jar or container. It’ll keep for several months without losing its potency. If you’re not sure you’ll use it all, you can absolutely halve or quarter the recipe for the spice blend.
What’s Cardamom? If you haven’t used it before, cardamom is one of my FAVORITE spices. I love using it in sweet dishes, like this smoothie, or our favorite pear sauce, but it’s also unbelievable in savory dishes like Slow Cooker Butter Chicken. It’s worth having on hand!
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If your bananas just aren’t that ripe, you may need to add just a small drizzle of pure maple syrup to the mixture. I’ve made this over and over and only needed it once.
For chai spice mixture:
- 2 tsp cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp chai spice mixture (above)
- 2 frozen bananas, sliced
- 1– 1 1/2 cup milk (I like unsweetened almond milk)
- 2 Tbsp almond butter or nut butter
- 2 Tbsp ground flax seed or chia seeds (optional)
For the chai spice mixture:
- Combine all spices together in a small bowl. Store in an airtight container for up to 3 months.
For the smoothie:
- Combine all ingredients in a blender or food processor and blend until smooth, adding more almond milk as necessary. Drink immediately, or freeze in popsicle molds.
- Feel free to top with chopped nuts, cacao nibs, or any other goodies your heart desires.