Peanut Butter Banana Smoothie Recipe
Forget everything you know about smoothies.
This peanut butter banana blend isn’t just good—it’s the reason your blender will finally earn its spot on the counter.
Creamy, protein-packed, and ready in under 5 minutes, it’s the ultimate breakfast cheat code. Skeptical?
One sip and you’ll be sliding into our DMs with a thank-you note.
This smoothie isn’t just throwing bananas and peanut butter into a blender and hoping for the best.
The magic lies in the perfect ratio: enough peanut butter for richness without turning it into a paste, ripe bananas for natural sweetness, and a liquid base that keeps it sippable, not gloppy.
Add a pinch of salt to amplify flavors, and you’ve got a drink that tastes like a milkshake but fuels you like a meal.
Pro tip: It’s also infinitely customizable. Vegan? Use almond milk. Need more protein? Toss in Greek yogurt.
Allergic to peanuts? Swap for almond butter. This recipe bends to your will without judgment.
Prep time: 3 minutes
Cook time: 1 minute (blending counts as cooking, right?)
Total time: 4 minutes
Servings: 1 (double it if you’re feeling greedy—we won’t tell)
Ingredients
Instructions
- Prep the banana. Peel and slice it. If using frozen, no need for ice. Fresh banana? Toss in 4-5 ice cubes.
- Dump everything in the blender. Banana, peanut butter, milk, yogurt (if using), sweetener, vanilla, salt. No fancy order—just get it in there.
- Blend until smooth. Start on low to avoid a peanut butter tornado, then ramp up to high for 30 seconds. If it’s too thick, add milk 1 tbsp at a time.
- Taste and adjust. Need more sweetness? Add honey. Too thick? More milk. Too thin? Congrats, you’ve invented peanut butter banana soup—just add ice.
- Pour and devour. No garnish needed, but a drizzle of peanut butter on top never hurt anyone.
Nutritional Values (Per Serving)
- Calories: 350-400 (without yogurt), 450-500 (with yogurt)
- Protein: 10-15g (more with yogurt)
- Carbs: 45-50g
- Fat: 15-18g (healthy fats from peanut butter)
- Fiber: 5g (thanks, banana)
Storage Instructions
Short-term: Store in the fridge for up to 24 hours. It’ll thicken—just stir or re-blend with a splash of milk.
Long-term: Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge or blend with fresh milk to revive.
FYI, the banana might darken a bit in the fridge. It’s not spoiled—just science being dramatic.
Common Mistakes to Avoid
- Using unripe bananas. Green bananas taste like regret. Wait for spots.
- Overloading peanut butter. 2 tbsp is plenty unless you’re training for a peanut-eating contest.
- Skipping the salt. It’s the difference between “meh” and “more, please.”
- Blending without liquid first. Unless you enjoy cleaning cement-like residue.
Alternatives (Because Life’s About Choices)
- Nut-free: Sunflower seed butter or tahini.
- Vegan: Almond milk + coconut yogurt.
- Lower sugar: Skip sweetener or use stevia.
- Extra crunch: Top with granola or chia seeds.
Frequently Asked Questions
Can I use peanut butter powder instead?
Yes, but you’ll miss the creamy richness. Use 1 tbsp powder + 1 tbsp water to replace 2 tbsp regular peanut butter.
Why is my smoothie too thin?
You probably over-poured the milk or used a fresh banana without ice. Toss in a few ice cubes and re-blend.
Can I make this ahead for meal prep?
Absolutely. Freeze individual portions and blend with fresh milk when ready. IMO, it’s better fresh though.
Is this smoothie kid-friendly?
Uh, yes. It’s basically dessert in a glass. Just omit the honey for babies under 1.
Can I add protein powder?
Go for it. Use ½ scoop vanilla or unflavored to avoid turning it chalky. Blend well.
Final Thoughts
This peanut butter banana smoothie is the culinary equivalent of a mic drop.
It’s fast, flexible, and tastes like you put in way more effort than you did.
Whether you’re rushing out the door or need a post-workout refuel, this recipe’s got your back. So grab that blender—your future self (and taste buds) will thank you.
