1-First step: build the banana layer Add the 2 frozen, chopped bananas, 1 tablespoon almond butter, 2 tablespoons rolled oats, 1 tablespoon hemp seeds, 1 scoop vanilla vegan protein powder, and half of the almond milk to a blender. Start with half the liquid so the blades can catch the frozen fruit more easily. Blend on high until the mixture is smooth and creamy. If your blender struggles, stop once or twice and scrape down the sides.

2-Second step: pour the first layer into glasses Divide half of the banana smoothie mixture between two glasses. You do not need to measure this perfectly, but try to keep the amounts close so the swirl looks even later. This step creates the base layer that will hold the raspberry mixture.

3-Third step: make the raspberry layer Add the 1 1/2 cups frozen raspberries and the remaining almond milk to the blender. Blend again on high until the raspberry mixture is smooth. Using frozen raspberries helps the drink stay cold and gives it a creamier finish, which works especially well in a Raspberry Banana Swirl Smoothie.

4-Fourth step: layer and swirl Divide the raspberry smoothie between the two glasses, pouring it gently over the banana layer. Then use the handle end of a spoon to swirl the two layers together. A few slow twists are enough. If you stir too much, the layers will mix completely and you will lose the pretty marbled look.

5-Final step: add toppings and serve right away Top with granola and fresh raspberries if you want a little crunch and extra fruit flavor. Serve immediately for the best texture and color. This smoothie is best fresh, especially because the frozen fruit keeps it thick, cold, and lively tasting.