Banana Pineapple Smoothie

Naturally sweet and refreshingly smooth, this low-sugar pineapple banana smoothie combines ripe bananas, juicy pineapple, reduced-sugar yogurt, and low-fat milk for a creamy, fruit-forward flavor students love. Each 9.5-oz serving offers 7 grams protein, 180 mg calcium, and ½ cup fruit—meeting meal pattern requirements with minimal prep. Perfect for breakfast or snack service, this no-cook recipe is easy to batch prepare and serve chilled.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Refrigerate pineapple night before service.
2. Freeze bananas at least one day prior to service. To freeze, peel bananas, and lay on lined sheet pans in a single layer. Cover and place in freezer overnight. Once frozen, bananas can be stored together.
3. Place yogurt, canned pineapple, frozen bananas, and milk in a 5 gallon bucket. Blend using an immersion blender until pureed and smooth.
4. Pour 9.5 fl oz smoothies into 12 fl oz cups. Hold and serve at 41°F or below.

Recipe by Chartwells + Dairy Management, Inc.