Raspberry and Banana Vegan Smoothie

Smoothies are one of my favorite ways to get fruit into my diet. I can eat some fruits (like bananas) but others-such as berries-are much harder for me to digest. One thing I try to do is have smoothies and juices instead to try and eat in a more varied diet.

Smoothies blend the fruits to break down the fiber, so while they're not fiber-free or low residue they can still be easier to digest than eating the fruit whole. Luckily you don't need many raspberries (although you can add as many you like!) to make this delicious raspberry and banana smoothie.

You can choose to add more or less fruit, as well as things like peanut butter. It's vegan but you can use regular milk if you prefer. I personally wouldn't make this recipe in a flare-up because I avoid fiber and try juicing instead (which actually removes the fiber rather than just blending it).

If you are on the low FODMAP diet, using an unripe banana makes this recipe safe as raspberries are a low FODMAP fruit.

Makes one serving

Ingredients for my raspberry and banana smoothie

  • 1 banana
  • A handful of raspberries
  • 1 cup (2oomls) of almond milk
  • 1 teaspoon of peanut butter

Directions for my raspberry and banana smoothie

  1. Wash raspberries; peel and chop banana and place both in a blender.
  2. Add 200ml of almond milk and peanut butter.
  3. Blend for around 30 seconds into a smooth consistency.

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Nutrition facts

Per Serving

  • calories: 288
  • cholesterol: 0mg
  • dietary fiber: 7.3g
  • potassium: 802mg
  • protein: 11.1g
  • saturated fat: 1.2g
  • sodium: 151mg
  • total fat: 7.6g
Photograph by Jenna Farmer. All rights reserved. Used with permission.
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Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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