Peel the banana and slice it into rounds, then place on a parchment-lined tray and freeze for at least 2 hours until solid. Fresh strawberries should be hulled, rinsed, patted dry, and frozen in a single layer on a tray before transferring to a freezer bag. Having frozen fruit is essential—it creates a thick, creamy texture without diluting the smoothie with melted ice, which is especially important for this delicate strawberry and almond milk combination.

Add the frozen strawberries and banana to your blender first, followed by the almond milk, maple syrup, vanilla extract, almond butter, salt, and cinnamon. Blend on high speed for 60-90 seconds, stopping to scrape down the sides if needed, until completely smooth and creamy. I like to add the frozen fruit to the blender before the liquid—this helps the blades grab the frozen pieces more effectively and creates better texture throughout. If the smoothie seems too thick, add a splash more almond milk; if it's too thin, add a few more frozen strawberry pieces.

Pour the smoothie into a tall glass and serve right away while it's cold and at its thickest consistency. Smoothies begin to separate and lose their ideal texture as they sit, so enjoy it fresh from the blender for the best experience.