Bian Matcha · Recipes
Banana Matcha Smoothie: The Creamy Breakfast Recipe That Replaces Your Morning Coffee
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In short: To make a banana matcha smoothie, dissolve 2 to 3 g (1 tsp) of matcha in 50 ml of cold milk, then blend for 45 to 60 seconds with 1 frozen banana, the rest of the 200 ml (3/4 cup) of milk and 60 ml (1/4 cup) of plain Greek yogurt. It takes 5 minutes and makes one 400 ml (14 oz) tall glass. I use Barista No.1, made for milk (about $1.06 of matcha per smoothie).
The banana matcha smoothie is breakfast for people who don't have time to sit down but still want something real in the morning. One frozen banana, milk, a spoonful of yogurt and a teaspoon of matcha: in 5 minutes you have a creamy, sweet, bright green glass to start your day right.
Recipe card
Ingredients
- 2 to 3 g (1 tsp) Barista No.1 matcha ($52.90 for 100 g), sifted
- 1 Ripe banana (sliced and frozen the night before, ideally)
- 200 ml (3/4 cup) Milk of your choice (barista oat for the creamiest result, or dairy)
- 60 ml (1/4 cup) Plain Greek yogurt (or 1 tbsp almond butter for the vegan version)
- 1 tsp Maple syrup (optional, the banana already brings sweetness)
- 1 handful Baby spinach (optional, for a brighter green and zero taste)
- 3 or 4 Ice cubes (only if your banana isn't frozen)
Or the Matcha Latte Kit: Barista No.1 and the Mini Shaker at a bundle price $80.90free shipping
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Step-by-step method
- 1Prep the bananaThe night before, slice a ripe banana and freeze it in a small container. It's what gives the smoothie its creamy, cold texture without watering it down with ice. No time? A fresh banana and 3 or 4 ice cubes get the job done.
- 2Dissolve the matcha in cold milkSift 2 to 3 g of Barista No.1 matcha into the bottom of the blender, pour 50 ml of cold milk over it and blend for 5 seconds. Or shake it for 10 seconds in a mini shaker with 20 ml of water at 70-80 °C (160-175 °F), then pour this shot into the blender. Matcha needs to meet liquid first: dumped dry onto banana and ice, it sticks to the sides and clumps.
- 3Add everything elseAdd the frozen banana, the rest of the milk, the Greek yogurt, the spinach if you're using it and the maple syrup if you like it sweeter.
- 4Blend until smoothBlend on high for 45 to 60 seconds. The smoothie should be uniform, with no banana chunks or spinach threads, and turn a clear, bright green.
- 5Adjust the textureToo thick for a straw? Add milk, 30 ml at a time. Too thin? One more ice cube or a few extra slices of frozen banana, then 10 more seconds in the blender.
- 6Serve right awayPour into a tall glass and drink it within minutes: that's when the colour is at its best and the flavour at its freshest. A pinch of sifted matcha on top, and it's ready for the photo.
The Bian Matcha tip: keep the smoothie cold. Cold milk, frozen banana, ice: cold keeps the green vivid and the flavour round. A lukewarm matcha smoothie turns khaki and bitter.
What you need
A blender is all you need. If you'd rather dissolve the matcha before blending, I recommend the mini shaker:
🥤The right matcha for this smoothie
The secret isn't the banana, it's the matcha. In a smoothie, banana and milk erase anything delicate. You need a matcha with body, built for milk, that keeps its colour and flavour once blended. Bian Matcha’s Barista No.1 has that profile: round and dense, deep umami, no bitterness, and it cuts through milk instead of disappearing into it. The 100 g pouch makes about fifty smoothies at 2 g (about $1.06 of matcha per smoothie).
If you already drink a smoothie in the morning, this is an easy way to replace your coffee.
Getting the dose right
Always with 200 ml of milk, 1 frozen banana and 60 ml of Greek yogurt:
| Version | Matcha | Matcha cost |
|---|---|---|
| Mellow, the banana leads (Barista No.1) | 2 g (1 level tsp) | $1.06 |
| Matcha up front (Barista No.1) | 3 g (1 heaped tsp) | $1.59 |
| Ceremonial No.3 | 3 g (1 heaped tsp) | $3.29 |
A 100 g pouch of Barista No.1 makes about fifty smoothies at 2 g, about thirty at 3 g.
If something's off
- Lumps: dissolve the matcha first in 50 ml of cold milk, never dry on the banana.
- Too thick or too thin: add milk, 30 ml at a time, or an ice cube, then 10 seconds of blending.
- Too grassy: go back to 2 or 3 g of matcha for 400 ml.
Variations and ideas
Once you've got the base down, the matcha smoothie adapts to whatever is in your freezer:
🍵 With Ceremonial No.3
Ceremonial No.3: drink it straight first, whisked with water; it's also great in a latte. Use 3 g (about $3.29 of matcha per smoothie) so it doesn't disappear behind the banana: the taste is softer, with more umami.
🥭 Mango matcha smoothie
Swap the banana for 150 g of frozen mango and the yogurt for 60 ml of coconut milk. Mango and matcha go really well together: sweet, tangy, tropical, and the green turns golden.
💪 Matcha protein smoothie
Add a scoop of vanilla protein powder (or 100 g of Greek yogurt instead of 60) and 1 tbsp of chia seeds. The matcha brings about 65 mg of caffeine on average for 2 g. My iced matcha pre-workout is the banana-free version.
🥥 Matcha colada
Frozen banana, 100 g of frozen pineapple, 150 ml of coconut milk, 3 g of matcha. The vacation smoothie, on a Tuesday in September. A squeeze of lime on top if you like it tangy.
🫐 Blueberry matcha smoothie
Add 80 g of frozen blueberries to the base recipe. The colour goes from green to deep purple and the flavour stays round. The Canadian version through and through.
Frequently asked questions
Which matcha should I use for a smoothie?
A matcha built for milk, with body, that keeps its colour and flavour once blended with banana and milk. Barista No.1 is made for that: a round, dense profile, deep umami, light roasted notes, no bitterness. As for Ceremonial No.3: drink it straight first, whisked with water; it's also great in a latte. To understand the difference, read my guide to matcha for lattes or my article on culinary vs ceremonial matcha.
How much caffeine is in a matcha smoothie?
On average, 2 g of matcha contains about 65 mg of caffeine, with 30 to 90 mg for most matcha analyzed (Standard Tables of Food Composition in Japan, 2020, and published studies). All the numbers are in my article on matcha caffeine. Health Canada recommends no more than 400 mg of caffeine a day for a healthy adult, and 300 mg during pregnancy or breastfeeding.
Does blending damage the matcha?
No, as long as everything is cold. Matcha is a whole leaf ground to powder: blending it with cold milk and frozen banana doesn't change what's in it. What damages it is heat and time: a lukewarm smoothie, or one left on the counter for an hour, loses its colour and turns bitter.
Can you taste the matcha?
At 2 g you get a green, round note behind the banana, with no bitterness. At 3 g the matcha is clearly there, with its umami and long finish. If you've never liked matcha because it was bitter, it was usually low-quality matcha or matcha prepared too hot: here it's neither.
Can I make a matcha smoothie the night before?
Ideally not: matcha oxidizes in air and the colour dulls within hours. If you have to, pour it into a sealed jar filled to the brim, keep it in the fridge for 12 hours at most and shake before drinking. Better still, freeze the banana the night before and blend in the morning: it takes 5 minutes.
Does it work without banana or without milk?
Yes. Without banana: 150 g of frozen mango or peach gives the same creamy texture. Without milk: oat milk, coconut milk or coconut water all work with Barista. For truly milk-free options, my article on matcha without milk covers it. And once the pouch is open, keep it cool and sealed, as explained in how to store matcha.
More recipes to try
Recipe by Greg, Bian Matcha's dad. Questions about this recipe? Write to me.
