Apricot Smoothie

Name: Banana and Apricot Smoothie
Prep time: 10 min
Total time: 10 min
Ingredients: 2 bananas (peeled); 6 apricots (pitted and halved (I used frozen apricots)); 1 glass water (or a little more, depending on how thick you want it); 2 Tbsp bee pollen (optional); 2 Tbsp flax seeds; some ice (only if you don't use frozen apricots/bananas)

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This banana and apricot smoothie blends 2 bananas, 6 apricots, water, flax seeds and optional bee pollen into a thick, naturally sweet breakfast in under 5 minutes. Just blend everything together. Use frozen apricots and bananas for a frosty texture, or add a little ice if your fruit is fresh.

Today, I made this simple and delicious banana and apricot smoothie, and you might be wondering where I found apricots at this time of the year. Well, I bought them frozen! That is one of my favourite little tricks for keeping summer fruit on the menu all year round, and it means a bright, stone-fruit smoothie is never more than a blender away.

I want you to know that my purpose is to help you, that there is a healthier way of living than the one we were taught when we were young. This smoothie is exactly the kind of easy win I love sharing: minimal effort, real ingredients, and a happy start to the day. I also made an apricot sorbet from the same fruit, but that is another recipe I will post soon. If you have any questions, feel free to contact me.

This Recipe Works If You Need

A fast breakfast you can blend and drink in under 5 minutes on a busy morning
A way to use frozen apricots and bananas so summer fruit lasts all year
A naturally sweet, sugar-free smoothie with no added syrup or sweetener
A filling, fibre-rich drink thanks to the flax seeds and whole fruit
A simple base recipe you can dress up with bee pollen or other add-ins

Why You’ll Love This Recipe

Ready in under 5 minutes. You peel the bananas, halve the apricots, and blend everything in one go. There is truly nothing else to do.
Naturally sweet, no sugar added. Ripe bananas and apricots carry all the sweetness this drink needs, so it stays sugar-free without tasting like it.
Thick and frosty from frozen fruit. Using frozen apricots and bananas gives you a cold, spoonable texture without watering anything down with ice.
Quietly filling. Two tablespoons of flax seeds add fibre and healthy fats that turn a light smoothie into a breakfast that actually holds you over.
Flexible by design. The bee pollen is optional, the water is adjustable, and the fruit ratio bends to whatever is in your freezer.

Ingredient Notes

Bananas. Two peeled bananas are the backbone of this smoothie, giving it body and most of its sweetness. For the best flavour, use bananas that are well ripened, with plenty of brown freckles on the skin, because that is when their starch has turned to sugar. My tip: peel and freeze any bananas that are getting too ripe to eat, broken into chunks in a bag. Frozen banana is what makes a smoothie thick and frosty instead of thin and icy.

Apricots. Six apricots, pitted and halved, bring a bright, slightly tart note that keeps the banana from taking over. I used frozen apricots here, which is the easiest way to enjoy them out of season. If you buy fresh, choose fruit that is fragrant and gives slightly when pressed, never rock hard, since under-ripe apricots are mealy and sour. Halve them and remove the stone before blending.

Flax seeds. Two tablespoons of flax seeds add fibre, omega-3 fats and a subtle nuttiness. A small but important point: whole flax seeds often pass through undigested, so you get the most nutrition from ground flax. If your blender is powerful, it will break them down as it works; if not, grind them first or use ready-ground flaxmeal. They also help thicken the smoothie as it sits.

Bee pollen. Two tablespoons of bee pollen are optional and add a floral, faintly honeyed flavour along with a nutritional boost. Because it comes from bees, it is what makes this recipe vegetarian rather than strictly vegan, so leave it out if you want a fully plant-based smoothie. Buy it from a source you trust, keep it refrigerated or frozen to protect its delicate compounds, and start with a small amount the first time to make sure it agrees with you.

Water and ice. One glass of water loosens everything to a drinkable consistency, and you can add a little more if you like it thinner. Reach for ice only if you are using fresh, unfrozen fruit; if your apricots and bananas are already frozen, you will not need it.

Tips

Add the liquid first, then build up. Pour in your glass of water before the fruit so the blades have something to grab. Start with less liquid than you think you need; you can always thin it, but you cannot easily un-thin it.
Let frozen fruit sit a minute. If your apricots and bananas come straight from the freezer, give them a minute on the counter so your blender does not strain. You know it is ready when the mixture pulls into a smooth vortex instead of juddering around the blades.
Grind the flax for full benefit. The most common mistake here is tossing in whole flax seeds and assuming you are getting the nutrition. Ground flax or a strong blend is what actually releases the omega-3s and fibre.
Taste before you pour. Apricots vary a lot in sweetness. If yours were very tart, an extra few chunks of frozen banana will round it out without any added sugar.
Drink it fresh. This smoothie is at its brightest and thickest right after blending, before the flax fully swells and the colour dulls.

Substitutions and Variations

Make it fully vegan. Simply leave out the bee pollen. The smoothie loses none of its texture and stays just as sweet, and it becomes a plant-based drink.
Swap the liquid. Trade the water for a plant milk such as oat or almond for a creamier, more dessert-like smoothie, or use coconut water for a lighter, more tropical finish.
Change the seeds. No flax on hand? Chia seeds work in the same quantity and thicken the drink as they sit, or use hemp seeds for extra protein and a milder taste.
Play with the fruit. A handful of frozen peaches, nectarines or mango blends beautifully with the apricot and banana base if you want to stretch the recipe or change its character.

Storage and Make Ahead

Smoothies are best enjoyed straight away, while the texture is thick and the colour is bright. If you need to get ahead, store leftovers in a sealed jar in the fridge for up to 24 hours and give it a good shake or a quick re-blend before drinking, since the flax will continue to thicken it. For grab-and-go mornings, portion the peeled bananas and halved apricots into freezer bags so all you have to do is tip them into the blender with water.

If you love how easy this is, try my fiber boom banana breakfast smoothie for another filling morning blend, or my chocolate banana and blackberry smoothie when you want something a little more indulgent. And since I made an apricot sorbet from the same fruit, take a look at my apricot sorbet with raisins and rum too.

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Banana and Apricot Smoothie

A creamy banana and apricot smoothie that comes together in about 10 minutes. Raw, naturally sweet and sugar-free, it makes a refreshing breakfast or snack.

Prep Time 10

Cook Time 0

Total Time 10

Choose Serving Size 2

Ingredients

2 bananas peeled
6 apricots pitted and halved (I used frozen apricots)
1 glass water or a little more, depending on how thick you want it
2 Tbsp bee pollen optional
2 Tbsp flax seeds
some ice only if you don’t use frozen apricots/bananas

Instructions

Add all the ingredients to a blender and blend until smooth and creamy. It’s that easy! Pour into glasses and serve right away.

Notes

For the thickest, frostiest texture use frozen apricots and bananas and skip the ice. Best enjoyed fresh; if you need to store it, keep it covered in the fridge and drink within a few hours, stirring before serving.

Frequently Asked Questions

How do you make a banana and apricot smoothie?

Peel 2 bananas, pit and halve 6 apricots, then add them to a blender with a glass of water and 2 tablespoons of flax seeds. Blend until smooth, which takes under a minute. Add optional bee pollen and a little ice if your fruit is fresh rather than frozen.

Is this apricot smoothie vegan?

The base of bananas, apricots, water and flax seeds is fully vegan. As written, this recipe includes bee pollen, which is a bee product, so it is vegetarian. Leave out the bee pollen and the smoothie is completely plant-based and vegan.

Can I use frozen apricots in a smoothie?

Yes, frozen apricots work perfectly and are the easiest way to enjoy them out of season. Frozen fruit also gives the smoothie a thick, frosty texture without watering it down. There is no need to thaw them first, though letting them sit for a minute eases the strain on your blender.

Do I need to add sugar to a banana apricot smoothie?

No. Ripe bananas and apricots provide plenty of natural sweetness, so this smoothie stays sugar-free. If your apricots taste very tart, add a few extra chunks of frozen banana rather than any sweetener to round out the flavour.

Should I grind flax seeds before adding them to a smoothie?

For the most nutrition, yes. Whole flax seeds often pass through undigested, so ground flax or flaxmeal releases more of the fibre and omega-3 fats. A high-powered blender can break whole seeds down as it works, but if yours is less powerful, grind them first.

How long does a banana apricot smoothie keep?

It is best enjoyed straight after blending, while it is thick and bright. If needed, store it in a sealed jar in the fridge for up to 24 hours, then shake or re-blend before drinking, as the flax seeds will continue to thicken it.

5 from 1 vote

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