Strawberry Banana Smoothie

Prepare the fruit: Wash 2 cups of fresh strawberries (about 10 ounces) and remove the green tops. Cut any large strawberries in half. Peel 2 medium ripe bananas and break them into chunks. Using ripe bananas with brown spots adds natural sweetness and a creamier texture.

Measure the yogurt: Spoon 1 cup (8 ounces) of full-fat plain Greek yogurt into the blender. Full-fat yogurt provides a richer mouthfeel and keeps you full longer; nonfat can be substituted but will yield a thinner smoothie.

Add the liquid: Pour 1/2 cup (4 ounces) of cold whole milk into the blender. The milk helps the blades move smoothly and controls thickness. For a dairy-free version, use unsweetened almond or oat milk.

Sweeten: Drizzle in 2 tablespoons of honey. If your bananas are very ripe, you can reduce or omit the honey; taste after blending and adjust.

Load the fruit: Add the prepared strawberries and banana chunks to the blender. For a frostier texture, use frozen strawberries and bananas instead of fresh — no need to thaw.

Blend until smooth: Secure the lid and start the blender on low speed, then gradually increase to high. Blend for 45 to 60 seconds, until the mixture is completely smooth and no chunks remain. If the blender struggles, add an extra tablespoon of milk to encourage circulation.

Taste and adjust: Stop the blender and taste a small spoonful. If you prefer a sweeter smoothie, add another teaspoon of honey and blend for 10 seconds. For a thinner consistency, add milk 1 tablespoon at a time until desired.

Serve immediately: Pour the smoothie evenly into four glasses. Stir each glass with a straw if separation occurs. For a garnish, top with a sliced strawberry or a sprinkle of chia seeds.

Clean the blender: Rinse the blender pitcher immediately with warm water and a drop of dish soap to prevent residue from hardening.

Enjoy: This smoothie is best consumed fresh, but can be refrigerated for up to 24 hours in a sealed container. Shake or stir well before drinking.