Chop the banana into 1-inch pieces and spread on a tray. Freeze for at least 1 to 2 hours, or overnight for the creamiest texture.

Put the frozen banana pieces, frozen strawberries, frozen pineapple, and vanilla Greek yogurt into a food processor fitted with a standard S blade.

Run the processor for 2 to 4 minutes, stopping every 20 to 30 seconds to scrape down the sides with a plastic spatula.

Check for a thick, spoonable consistency. If it’s too stiff, add 1 or 2 teaspoons of milk and pulse until loosened. If too thin, add more frozen fruit.

Scoop the smoothie into bowls and add your desired toppings such as fresh berries, sliced banana, granola, and nuts.