Pumpkin Banana Bread Smoothie

Let’s stop what we’re doing and dive into a glass of pumpkin banana bread smoothie.

It’s thick, creamy and tastes shockingly similar to banana bread. One sip and you’ll question whether or not you made a smoothie or blended up a bunch of banana bread. It’s the perfect quick morning treat for Thanksgiving, Christmas or any day you feel like having a smoothie that tastes like banana bread.

The story of this smoothie goes like this. One fall morning I decided to make a pumpkin smoothie for Ken. I usually make him kale smoothies but on this particular morning I wanted to make a pumpkin smoothie for him. I gathered ingredients that would work well in a pumpkin smoothie – pumpkin puree, pumpkin spice, vanilla extract, almond milk, coconut sugar. Then I grabbed some frozen figs and bananas. All of those ingredients went into the blender and BRRRRRRRRHRHHHEHEHHRRRR. I turned the blender on and it made that loud noise for what seemed like many seconds and then voila. A smoothie that was supposed to taste like pumpkin but ended up tasting like banana bread was born.

A few days later I decided to make this smoothie again, carefully measuring the ingredients so I could share the recipe with you. Once again, banana bread tasting smoothie perfection. ♥︎

Skip to My Special Recipe!

Why This Pumpkin Banana Bread Smoothie Recipe Works

There are countless pumpkin smoothie recipes floating around the internet, and for good reason. The combination of creamy pumpkin and warm spices is a classic that signals the start of cozy season. Likewise, banana bread is a timeless comfort food we all know and love. This recipe brings those two incredible concepts together into one easy, sippable treat that you can enjoy any time of day.

The foundation of this smoothie is strong. The frozen banana provides an unbelievably creamy, almost ice-cream-like texture without any dairy. The pumpkin puree adds that distinct earthy sweetness and a beautiful orange hue, along with a healthy dose of vitamins. It truly tastes indulgent while being packed with wholesome ingredients.

But the real secret, the thing that sets this Pumpkin Banana Bread Smoothie apart from all the others, is the addition of frozen figs. This is my special twist. While many recipes use dates or maple syrup for sweetness, figs offer a more complex flavor. They have a rich, jammy quality with notes of honey and berry that beautifully mimics the caramelized crust and deep flavor of a freshly baked loaf.

This little addition elevates the entire experience. It transforms a simple pumpkin and banana smoothie into something that genuinely tastes like you’re drinking a slice of the best pumpkin banana bread you’ve ever had. It’s a simple ingredient that makes a world of difference, turning a good smoothie into an unforgettable one that will have everyone asking for your secret.

Ingredients for Pumpkin Banana Bread Smoothie

The beauty of this recipe lies in its simplicity. We’re using a handful of wholesome, easy-to-find ingredients to create a smoothie that tastes incredibly decadent. Each component plays a vital role in building that perfect pumpkin banana bread flavor, but one ingredient in particular is my secret weapon for making this recipe truly special.

Quality makes a difference here. Be sure to grab pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. The same goes for your almond milk. Using an unsweetened variety allows you to control the sweetness level yourself. And while you can use a fresh banana, a frozen one is absolutely key to achieving that thick, creamy, milkshake-like consistency we’re aiming for.

Here’s exactly what you’ll need to make this delicious smoothie:

• 1 1/4 C unsweetened almond milk
• 1/2 C pumpkin puree
• 1/2 frozen banana*
• 3 frozen figs
• 1/2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp coconut sugar or brown sugar

The standout ingredient here, my little twist, is the frozen figs. This is what gives the smoothie its unique, deep sweetness that so closely resembles the flavor of baked bread. They have a jammy, complex taste that you just can’t get from other sweeteners. Freezing them alongside your banana helps keep the smoothie thick and frosty. If you’ve never added figs to your smoothies before, you are in for such a treat.

Step-by-Step Instructions For Making Pumpkin Banana Bread Smoothie

Making this smoothie is as easy as can be, but a few small details in the process can make a big difference in the final texture and flavor. Following this order ensures everything blends together perfectly, giving you a silky-smooth finish without any chunks. Using a high-powered blender is always helpful, but any good quality blender will work just fine if you layer the ingredients correctly.

The most important prep step is to freeze your fruit ahead of time. I like to peel and slice a few bananas and pop them in a freezer bag so they’re always ready to go. The same goes for the figs. This simple step is the key to a thick, creamy smoothie instead of a thin, watery one.

Step 1: Pour in the Liquid

Start by pouring the 1 1/4 cup of unsweetened almond milk directly into your blender jar. Always add your liquid first. This creates a vortex when you turn the blender on, which helps pull the solid ingredients down into the blades. It prevents the frozen fruit from getting stuck and ensures a much smoother, quicker blend without having to stop and scrape down the sides.

Step 2: Add the Soft Ingredients and Spices

Next, add the ingredients that will blend the easiest. Spoon in the 1/2 cup of pumpkin puree, then add the 1/2 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of coconut or brown sugar. Putting these in before the frozen fruit allows them to incorporate fully into the milk before the blender has to work on the harder ingredients.

Step 3: Add the Frozen Fruit

Now it’s time for the stars of the show. Add the 1/2 of a frozen banana and the 3 frozen figs to the blender. Placing the frozen items on top of the softer ingredients helps weigh everything down and pushes them toward the blades as soon as you start blending.

Step 4: Blend Until Smooth

Secure the lid on your blender. Start blending on a low speed for about 10 seconds to get everything moving, then gradually increase the speed to high. Let it blend for about 45 to 60 seconds, or until the smoothie is completely smooth and creamy with no visible chunks of fruit. You’ll see the mixture thicken and swirl beautifully. Pour it into a glass immediately and enjoy the taste of fall.

How To Serve Pumpkin Banana Bread Smoothie

Serving this Pumpkin Banana Bread Smoothie is more than just pouring it into a glass, although that is perfectly delicious on its own. With a few simple touches, you can elevate this simple smoothie into a beautiful and satisfying treat that feels truly special, whether it’s for a quick breakfast on the go or a relaxing afternoon snack.

The first thing I always recommend is to serve it cold. Very cold. I like to pop my serving glasses in the freezer for about 10 minutes before I start blending. Pouring the thick, frosty smoothie into a chilled glass helps it stay cold and creamy longer, making the entire experience that much more enjoyable. It’s a small step that makes a big difference.

Beyond that, think of the top of your smoothie as a canvas for texture and flavor. A few simple garnishes can transform it. Here are a few of my favorite ways to serve it up:

• Add Some Crunch: Sprinkle the top with a small handful of chopped pecans, walnuts, or even some pumpkin spice granola. This adds a wonderful textural contrast to the smooth, creamy drink and enhances the “banana bread” feel.
• A Dusting of Spice: A simple, light dusting of extra pumpkin pie spice or just plain cinnamon on top looks beautiful and adds a lovely aromatic touch right before you take your first sip.
• Make it a Smoothie Bowl: For a more substantial meal, make the smoothie a bit thicker by reducing the almond milk to just 1 cup. Pour it into a bowl and arrange toppings like sliced fresh banana, a few fresh fig slices, a sprinkle of chia seeds, and a drizzle of almond butter.

No matter how you choose to serve it, this smoothie is best enjoyed right away. The flavors are brightest and the texture is at its peak right after blending, so pour it, garnish it, and sip away.

How To Store & Reuse Pumpkin Banana Bread Smoothie Leftovers

In all honesty, this Pumpkin Banana Bread Smoothie is at its absolute best the moment it comes out of the blender. The texture is perfectly thick and frosty, and the flavors are vibrant. However, life happens, and sometimes you might make a little too much or want to prep a smoothie for the next morning. While it won’t be exactly the same, you can certainly store it.

The key to storing a smoothie is to minimize its exposure to air, which causes it to oxidize and separate. The best way to do this is to pour any leftovers into a glass jar with a tight-fitting lid, like a mason jar. Fill the jar all the way to the very top, leaving as little air space as possible. This will help preserve its color and texture for a bit longer. Stored this way, it will keep in the refrigerator for up to 24 hours.

When you’re ready to drink it, you’ll notice it has likely separated a bit. Don’t worry, that’s completely normal. Here are a couple of ways to bring it back to life:

• Shake it Up: If it has only separated slightly, just screw the lid on tight and give the jar a very vigorous shake. This will often be enough to re-emulsify the ingredients into a drinkable consistency.
• Give it a Quick Re-Blend: For the best results, pour the stored smoothie back into the blender. You can add a couple of ice cubes or a small splash of almond milk to help it along. A quick 15 to 20 second blend will restore much of its original creamy texture.
• Freeze for Later: My favorite way to handle leftovers is to pour the smoothie into an ice cube tray and freeze it. These smoothie cubes are perfect for future use. Just pop a few into the blender with a splash of milk for an instant, super-thick smoothie without needing to add any other frozen fruit.

While fresh is always best, these methods ensure that not a single drop of this delicious smoothie goes to waste.

Substitutions & Variations For Pumpkin Banana Bread Smoothie

One of the things I love most about this Pumpkin Banana Bread Smoothie is how forgiving and adaptable it is. The original recipe is my personal favorite, but you can easily tweak it to suit your dietary needs, personal preferences, or simply what you happen to have on hand in your pantry. Think of this recipe as a wonderful starting point for your own creations.

Whether you need to make it dairy-free, want to add a boost of protein, or feel like experimenting with different flavors, there are plenty of simple swaps you can make. It’s a great way to use up ingredients and keep your morning routine interesting. Don’t be afraid to play around with it and make it your own.

Here are some of my favorite tried-and-true substitutions and variations:

• Milk Options: While I use unsweetened almond milk, feel free to use any milk you prefer. Creamy oat milk would be fantastic, coconut milk would add a hint of tropical flavor, and regular dairy milk works wonderfully too.
• Sweetener Swaps: If you don’t have figs or coconut sugar, you can substitute with two pitted Medjool dates for a similar caramel-like sweetness. A tablespoon of pure maple syrup or a touch of honey are also excellent choices.
• Add a Protein Boost: To make this a more filling meal replacement, add a scoop of your favorite protein powder. Vanilla or unflavored varieties work best to complement the existing flavors. You could also add a tablespoon of almond butter, cashew butter, or even a quarter cup of plain Greek yogurt for extra protein and creaminess.
• Spice It Up: If you love a really warm, spicy flavor, feel free to add a pinch of ground ginger, a tiny pinch of cloves, or a dash of nutmeg along with the pumpkin pie spice. A small spoonful of molasses can also deepen the flavor beautifully.
• Sneak in Some Greens: This is a great smoothie for hiding some extra nutrients. Add a large handful of fresh spinach. I promise you won’t be able to taste it, though it will change the color of your smoothie from bright orange to a more earthy tone.

Experimenting is half the fun of cooking. These variations can help you customize the smoothie to be the perfect breakfast or snack for you and your family.

Pumpkin Banana Bread Smoothie

Yield: 16oz

Prep Time: 5 minutes

Total Time: 5 minutes

Print

Ingredients

• 1 1/4 C unsweetened almond milk
• 1/2 C pumpkin puree
• 1/2 frozen banana*
• 3 frozen figs
• 1/2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp coconut sugar or brown sugar

Instructions

1. Pour the almond milk into a blender and then add the remaining ingredients. Blend until smooth.
2. Pour into glasses and enjoy.

Notes

*Can use a fresh banana but the resulting smoothie won't be as creamy.
Serving size is approximate.

5 FAQs About Pumpkin Banana Bread Smoothie

Here are some straightforward answers to the most common questions I receive about this smoothie recipe.

What is the best way to freeze bananas for this Pumpkin Banana Bread Smoothie?

This is a fantastic question because how you freeze your bananas makes a big difference in convenience and blend-ability. The most important rule is to always peel your bananas before you freeze them. A frozen banana peel is incredibly difficult to remove. Once peeled, you have a couple of options. You can break the banana into large, 2-inch chunks or slice it into coins. For the easiest blending, I recommend slicing it.

To prevent the slices or chunks from freezing into one giant clump, spread them in a single layer on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer for about 1 to 2 hours, or until the pieces are frozen solid. Once they are individually frozen, you can transfer them all into a freezer-safe bag or container. This way, you can easily grab just the amount you need for your Pumpkin Banana Bread Smoothie without having to chisel a piece off a frozen block.

Can I make this Pumpkin Banana Bread Smoothie without a banana?

Yes, you absolutely can make this smoothie without a banana, which is great for those with allergies or who simply don’t care for the taste. The frozen banana’s main job is to provide natural sweetness and an incredibly creamy, thick texture. To replicate that, you’ll need to substitute it with something that can perform a similar function. One of the best substitutes is about 1/2 cup of frozen mango chunks. Mango provides sweetness and a nice creamy texture when blended.

Another excellent option for creaminess, though less sweet, is 1/4 of a ripe avocado. It will make the smoothie luxuriously smooth without altering the pumpkin spice flavor. If you use avocado, you may want to add an extra fig or a little more coconut sugar to compensate for the lost sweetness from the banana. You could also use 1/2 cup of plain Greek yogurt for creaminess and a protein boost.

Is this Pumpkin Banana Bread Smoothie healthy?

For most people, this smoothie can be a very healthy and nutritious option, especially for breakfast or as a post-workout snack. It’s packed with nutrients from whole food ingredients. The pumpkin puree is a fantastic source of Vitamin A and fiber. The banana provides potassium and energy-boosting carbohydrates. The figs offer additional fiber and minerals, and they serve as a natural sweetener.

This recipe is also naturally dairy-free and can easily be made vegan by ensuring you use a plant-based sweetener like coconut sugar or maple syrup. It contains no refined white sugar. The overall healthiness can depend on any additions you make, such as adding protein powder or nut butters, but the base recipe is wonderfully wholesome. It’s a delicious way to get a serving of fruit and vegetables into your day.

Can I use fresh figs instead of frozen figs in this smoothie?

You can certainly use fresh figs if they are in season and you have them on hand. The flavor will be just as wonderful and jammy. The main difference will be in the final temperature and texture of your smoothie. The frozen figs, along with the frozen banana, are what make this smoothie so thick, frosty, and cold, almost like a milkshake. Using fresh figs will result in a smoothie that is thinner and not as chilled.

If you choose to use fresh figs, I highly recommend adding a handful of ice cubes, maybe 3 or 4, to the blender along with the other ingredients. This will help thicken the smoothie and give it that refreshing cold temperature. Without the ice, it will be more like a chilled, drinkable puree, which is still delicious but a different experience.

Why do I need to put the almond milk in the blender first for this Pumpkin Banana Bread Smoothie?

This is a pro tip that applies to almost any smoothie you make. Adding the liquid to the blender jar first is crucial for achieving a smooth, even blend without stressing your blender’s motor. When you start the blender, the liquid at the bottom creates a vortex, or a swirling motion. This vortex pulls the solid ingredients from the top down into the spinning blades.

If you were to put the frozen fruit in first, the blades could get stuck, creating an air pocket around them and failing to blend anything. You’d have to constantly stop, shake the jar, and scrape down the sides. By starting with the almond milk, you ensure the blades can move freely from the get-go, creating the momentum needed to easily process the pumpkin, spices, and especially the hard, frozen banana and figs. It’s a simple step that guarantees a perfect, silky-smooth Pumpkin Banana Bread Smoothie every time.

Try These Recipes Next

If you loved the cozy, comforting flavors in this smoothie, you’ll definitely enjoy some of my other favorite baked goods and smoothie recipes.

• Mango Pineapple Kale Smoothie: Try this healthy, nutrient dense paleo and Whole30 compliant
• Sour Cream Pumpkin Bread: This is the real deal. An incredibly moist and tender pumpkin bread made even richer with the addition of sour cream.
• Easy Banana Bread Recipe: You can’t go wrong with a classic. This is my go-to recipe for a simple, perfect loaf of banana bread every single time.

I hope you enjoy making these recipes as much as my family and I do.