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Thick salted maple pecan smoothie in a tall glass topped with toasted pecans and flaky sea salt on a dark wood surface

Salted Maple Pecan Smoothie

A thick, nutty smoothie with frozen banana, toasted pecans, pure maple syrup, and a pinch of flaky sea salt. Ready in five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 smoothie
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 medium (about 120 g) ripe banana, peeled and frozen frozen overnight in chunks
  • 30 g (about 1/4 cup) raw pecan halves, toasted toast in dry skillet 3 to 4 minutes until fragrant
  • 1 tbsp pure maple syrup dark amber grade A preferred
  • 180 to 240 ml whole milk or oat milk start with 180 ml and add more for desired thickness
  • 1/4 tsp vanilla extract
  • 1 small pinch flaky sea salt added on top after blending

Method
 

  1. Toast the pecans in a dry skillet over medium heat, stirring constantly, for 3 to 4 minutes until they smell nutty and turn slightly darker. Remove from heat and let cool for 2 minutes.
  2. Add the frozen banana chunks, toasted pecans, maple syrup, 180 ml of milk, and vanilla extract to a high-speed blender.
  3. Blend on low for 15 seconds to break down the frozen banana, then increase to high and blend for 30 to 45 seconds until completely smooth. Add the remaining milk a splash at a time if the blender is struggling or you want a thinner smoothie.
  4. Pour into a wide glass. Add a pinch of flaky sea salt on top and serve immediately.

Notes

For a thicker, spoonable smoothie bowl, reduce milk to 120 ml and use a tamper to blend. Top with pecan halves, a drizzle of maple syrup, and a pinch of cinnamon.