Guava Banana Smoothie

The humidity had been climbing all week, the kind of tropical weather that makes you crave something cold and sweet before you've even finished your morning coffee. I'd bought a bag of guavas on impulse from a roadside stand, their skin still faintly fuzzy and yielding to the touch. Standing in my kitchen with sweat already forming at my hairline, I decided to throw them in the blender with whatever else I had on hand. That first sip was like a vacation in a glass, and I've been making this combination ever since.

Last summer, my niece came to stay with me for a week during the hottest stretch of July. She was skeptical about the strange pink fruit in the fruit bowl but after one taste of this smoothie, she was asking for one every single morning. We'd stand at the kitchen counter, barefoot, taking turns pressing the blender button and watching the transformation happen. Those quiet moments together became the highlight of her visit.

Ingredients

• 1 cup ripe guava flesh, peeled and seeded: Guavas should give slightly when pressed and smell intensely floral and sweet. The seeds are edible but can be gritty, so remove them for the smoothest texture.
• 1 large ripe banana, peeled and sliced: Use a banana with plenty of brown spots on the peel for maximum sweetness and creaminess.
• 1 cup cold milk: Dairy milk adds richness, but oat milk creates an incredibly smooth texture that pairs beautifully with tropical flavors.
• 1/4 cup plain yogurt: This optional addition makes the smoothie feel more substantial and adds a pleasant tang that balances the sweet fruit.
• 1 to 2 teaspoons honey or maple syrup: Guavas and bananas vary in sweetness, so always blend first and taste before adding sweetener.
• 1/2 cup ice cubes: Essential for that frothy, milkshake-like texture that makes smoothies feel like a treat.

Instructions

Prep your guavas:

Cut each guava in half and scoop out the white seeded center with a spoon. The flesh can be slippery, so work over a cutting board to contain the mess.

Blend everything together:

Add the guava, banana, milk, yogurt and sweetener to your blender. Pulse a few times before letting it run continuously to help break down the fruit.

Add the ice:

Toss in the ice cubes and blend again until the mixture is completely smooth and frothy.

Taste and adjust:

Pour a tiny amount into a spoon and check the sweetness and thickness before serving.

Serve immediately:

Pour into glasses right away, as smoothies separate quickly if left sitting.

Save

My friend from Puerto Rico laughed when she saw me making this, saying it reminded her of the batidos her grandmother would make after school. She added a pinch of salt to the blender before I could protest, insisting it was the secret to making all the flavors pop. She was right, and now I never skip it.

Making It Dairy-Free

The beauty of this smoothie is how adaptable it is to different dietary needs without losing that luxurious texture. Oat milk has become my go-to alternative because it's naturally creamy and doesn't introduce competing flavors like coconut milk might.

Adding Nutrition

Sometimes I'll toss in a handful of baby spinach, and the pink guava completely masks the green color. It's become my secret weapon for getting greens into breakfast without the dreaded vegetable taste.

Serving Suggestions

A slice of fresh guava or banana wedged on the rim of the glass makes even a simple weekday smoothie feel like something special. I've also started freezing extra guava flesh when it's in season to have this tropical escape available year round.

• Chill your glasses in the freezer for 10 minutes before serving for an extra refreshing experience.
• Sprinkle a tiny pinch of sea salt on top before drinking to enhance all the flavors.
• Blend in a scoop of protein powder after work for a quick recovery drink that actually tastes good.

Save

Some mornings, especially when the weather forecast promises another scorching day, this smoothie is the only thing that sounds right for breakfast. Simple, sweet, and gone in minutes.

Recipe Questions & Answers

→ Can I make this smoothie ahead of time?

For best results and texture, blend and enjoy immediately. The mixture may separate if stored, though you can give it a quick stir or re-blend before serving. The ice will also melt, making it less thick over time.

→ What milk alternatives work best?

Almond milk, oat milk, coconut milk, or soy milk all work wonderfully. Coconut milk adds extra tropical flavor and creaminess, while oat milk provides a naturally smooth texture similar to dairy milk.

→ How do I know when guavas are ripe?

Ripe guavas yield slightly to gentle pressure and have a fragrant, sweet aroma. The skin changes from bright green to a lighter yellow-green, and the flesh inside should be soft but not mushy.

→ Can I use frozen fruit instead of fresh?

Absolutely! Frozen guava or banana works great and actually makes the smoothie thicker and colder. You can reduce or omit the ice cubes when using frozen fruit, as they naturally create a slushier texture.

→ Is this smoothie good for meal prep?

You can prep ingredients in advance by peeling, seeding, and chopping guava flesh, then freezing it in portions. Slice and freeze bananas as well. When ready, simply blend with your choice of milk and ice.

→ What other fruits pair well with guava?

Pineapple, mango, papaya, strawberries, and passion fruit all complement guava beautifully. You can create variations by swapping the banana or adding small amounts of these tropical fruits.