This Chia Banana Boost Smoothie is a copycat recipe from the menu of Tropical Smoothie Cafe. Creamy, refreshing and loaded with nutrients, it's easy to see why the Chia Banana Boost is their most popular smoothie. And, now you can make it at home!
Smoothies are a great meal prep option. With this Chia Banana Boost Smoothie recipe, you can easily roast a bunch of bananas ahead of time and freeze them. Pop them in the blender along with the other ingredients for an easy grab-and-go midweek breakfast. Weekends are for pancakes!
Why You'll Love This Recipe
- There's no refined sugar
- It's gluten free
- It's vegan
- It's easy to make
- It makes a great meal prep option for busy mornings
- It's packed with vitamins and minerals!
- It's super tasty
- Roasted Banana: Roasting bananas caramelizes them and makes them extra sweet. And, the good new is that baking them doesn't change their nutritional value. They're still high in potassium, riboflavin, niacin and fiber.
- Almond Milk: Lots of people wonder if almond milk is healthier than cow's milk. And the answer is yes! Cow's milk has slightly more protein, but not a significant enough amount to make a difference to your daily intake. Almond milk has Vitamin D, which cow's milk does not. If you want to substitute a different plant based milk, feel free. I've made the Chia Banana Boost Smoothie with oat milk and with coconut milk, and both were great!
- Rolled Oats: Oats have so many health benefits. They're packed with vitamins, minerals, antioxidants and fiber. Plus, they're gluten free.
- Peanut Butter: Peanut butter is rich in protein and magnesium, which may have heart protective benefits. It also contains omega-6. I recommend getting a natural, unsweetened brand of peanut butter for optimal health benefits.
- Shredded Coconut: Aside from the contribution of an awesome tropical flavor, coconut contains protein, some important vitamins, and is notably high in manganese.
- Date: Dates are great natural sugar substitute. They have a lot of fiber that you won't find in sugar, which means any glycemic spike is mitigated by the additional sugar.
- Chia Seeds: Chia seeds are considered a superfood for a reason! They're packed with fiber, protein, omega 3 fatty acids and various micronutrients.
- Cinnamon: A dash of this warm, exotic spice really warms up this smoothie.
- Ice: Ice makes your smoothie extra thick and creamy. If you use the meal prep option of freezing your roasted bananas, just reduce the amount of ice you use until you get the consistency you prefer.
How To Make A Chia Banana Boost Smoothie
- Preheat your oven to 300 F (150 C). Line a small baking tray with parchment paper.
- Rinse your banana and poke a few holes in the peel with the tines of a fork. Put it on the baking tray and pop it in the oven for 15-20 minutes. You'll know it's done when the peel is black and shiny. Take it out of the oven and allow it to cool.
- When the banana is cool enough to handle, slice into it with a knife and scoop the insides into your blender.
- Add all of the ingredients except the ice to the blender and blitz it until it's smooth.
- Now add the ice to the blender and blitz it until your Chia Banana Boost Smoothie is thick and creamy.
Did You Make This Recipe?
Download My Free Vegan Grocery List
Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
Frequently Asked Questions
In this recipe, there are 569 calories per serving.
Yes, it is! Just make sure that the oats you use are gluten free (usually they are).
If You Liked This Recipe, You're Sure To Like These Easy Vegan Recipes
Chia Banana Boost Tropical Smoothie
- 1 roasted banana *see instructions
- 1 cup almond milk
- ¼ cup rolled oats
- 2 tablespoons peanut butter
- 1 tablespoon shredded coconut
- 8 almonds finely chopped
- 1 date pitted and chopped
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- 1½ cups ice cubes
- Preheat oven to 300 °F (150° C). Line a baking tray with parchment paper or foil.
- Rinse the unpeeled banana and transfer it to the baking tray. Using the tines of a fork, poke a few sets of holes in the banana peel. Bake for 15-25 minutes, or until the skins are black and shiny.
- When the banana is cool enough to handle, slice the peel and scoop the roasted banana into the blender. Make sure that the banana is cool before adding the other ingredients. *see note 1
- Add all of the ingredients except the ice to the blender and blend until smooth. Add the ice and blend until thick and creamy. Serve immediately.
- I like to batch roast bananas and freeze them. To freeze, just allow them to cool, scoop out the insides and freeze for two hours on a parchment lined baking sheet in individual servings. Transfer the frozen banana portions to reusable freezer bags and mark them with the date.