Begin by gathering all your ingredients. If you haven’t already, peel and slice your frozen banana into smaller chunks to help your blender process them smoothly. If you prefer a deeper flavor, quickly toast your pecans in a dry pan over medium heat for 2-3 minutes until they become fragrant, then let them cool slightly before adding them to the mix.

Place the liquid ingredients into the blender first—the almond milk and Greek yogurt. Follow this with the frozen banana chunks, rolled oats, pecans, cinnamon, vanilla extract, sea salt, and your sweetener of choice. Pulse a few times to break up the large frozen pieces, then blend on high speed for 45 to 60 seconds until the texture is completely smooth and creamy.

Pour the smoothie into a tall glass. For the full “banana bread” experience, garnish the top with a sprinkle of extra cinnamon, a few crushed pecans, and a drizzle of maple syrup. Insert a straw and enjoy immediately while it is cold and thick.