Smoothie & Cake…best combination!

Strawberry Banana Smoothie Cake

Easy and fresh...
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Prep Time 50 minutes
Total Time 50 minutes
Course Dessert
Cuisine Worldwide
Servings 2 servings


For the crust

  • 3 graham crackers
  • 2 tbsp peanut butter
  • 3 tbsp water

For the smoothie

  • 1/2 cup frozen strawberries
  • 1/2 cup frozen banana
  • 1 cup almond milk


  • 1 tbsp dark chocolate chips
  • 1/2 cup cool whip or coconut whipped cream


  • First, make your crust. In a food processor, process 3 graham crackers until they turn into graham cracker crumbs. Then, add in 2 tablespoons of peanut butter and 3 tablespoons of water and process until it becomes doughy.
  • Separate dough into two equal parts. Then, spray 2 mini cake springform pans with nonstick cooking spray and use your fingers to press dough into pan creating your crust. Set aside.
  • Next, make your smoothie. In a magic bullet or blender, blend 1/2 cup of frozen strawberries and a 1/2 cup frozen bananas with 1 cup of almond milk. Feel free to add some protein powder!
  • Then, pour half of the smoothie on top of one pan and the other half on top of the other.
  • Place in freezer for about 1 hour, or until the smoothie firms up enough to add your whipped topping. *Note- you do not want it to freeze solid or you won’t be able to eat it!
  • Once your smoothie has solidified a little, add 1/4 cup cool whip (or any kind of whipped topping) and sprinkle on dark chocolate chips.
  • Place back in the freezer for about 30 minutes.


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