Delish Peanut Butter Banana Smoothie Recipes

If a milkshake and a gym membership had a baby, it would be this creamy peanut butter banana situation that I unapologetically drink for breakfast, lunch, and “look, dinner is a concept, okay?” It’s thick, not too sweet, and it has that salty-smooth peanut butter swagger that convinces small children and fully grown adults to behave for at least 12 minutes. The move: 1 frozen banana, 2 tablespoons peanut butter, 1 cup milk of choice, a pinch of salt, a splash of vanilla, and a handful of ice if you like it frosty. Sweeten to taste (honey, maple, or a date if you’re feeling Whole-Foods-adjacent). Blend until silky, then pretend you’re the kind of person who planned this—because I won’t tell.

The other morning, my husband decided to “help” by blending this directly in a coffee mug with the immersion blender. Results: banana confetti on the backsplash, peanut butter fingerprints on the dog, and a smoothie that tasted suspiciously like espresso because he “didn’t want to dirty another cup.” I laughed, he swore, the kids applauded, and yes, we still drank it. Ten out of ten for enthusiasm; three out of ten for ceiling splatter.

Time-Saving Hacks

– Slice and freeze bananas in coins so your blender doesn’t file a complaint.
– Pre-portion “smoothie packs” in zip bags: banana, peanut butter blob (freeze on parchment), and a date. Dump and go.
– Measure peanut butter with your heart. Translation: two heaping spoonfuls is a tablespoon—ish.
– Blend in a wide-mouth mason jar with an immersion blender, then slap on a lid and call it a travel cup. Fewer dishes, more dignity.
– No ice? Use frozen milk cubes. It’s extra and I stand by it.
– Add oats when you need it thicker fast. Add milk when you got cocky with the oats.

Serving Ideas

– Top with a salt-sprinkled drizzle of honey and a sprinkle of granola. Fancy in 14 seconds.
– Add cocoa powder and call it “breakfast brownie.” Nobody argues with that.
– Serve with toast and jam if you’re the wholesome type; serve with wine if the kids drove you nuts.
– Make it a bowl: thicker blend, pile on sliced bananas, peanuts, and cacao nibs like you’re opening a smoothie spa in your kitchen.

What to Serve It With

– Crispy bacon or breakfast sausage, because balance.
– Avocado toast with chili flakes—spicy meets sweet and creamy.
– A berry sidecar: strawberries, blueberries, whatever didn’t get raided by tiny hands.
– Coffee or an espresso shot blended right in for chaos you can sip.
– Peanut butter rice cakes or apple slices for extra crunch and zero effort.

✔Tips & Mistakes

– Use ripe, spotty bananas. Green bananas taste like regret.
– Salt is not optional; it’s the flavor turn-up button.
– Order matters: liquids first, then soft stuff, then ice. Your blades will thank you.
– Too thin? Add more frozen banana or a tablespoon of oats. Too thick? More milk. Breathe. It’s fixable.
– Natural peanut butter separates—stir it first unless you enjoy oil slicks.
– Cinnamon, vanilla, or a tiny pinch of espresso powder = secret bakery energy.
– Sweeteners: start small. Bananas are already out here doing the most.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps up to 24 hours in a sealed jar; separation is normal—shake like you mean it.
– For longer: freeze in popsicle molds or ice cube trays; blend cubes with a splash of milk for instant smoothie slush.
– Meal prep hero: make two, freeze one—future you will write you a thank-you note.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Nut-free: use sunflower seed butter; tastes shockingly like PB when sweet and salty.
– Different milks: dairy, oat, almond, cashew—choose your own adventure.
– Add-ins: chia or flax for fiber, protein powder if you’re feeling buff, cocoa for a chocolate version, or a handful of spinach for virtue you can’t taste.
– Lower sugar: swap half the banana for frozen cauliflower rice. Sounds wrong, blends right.
– Dessert mode: chocolate chips on top because we’re all just doing our best.

Delish Peanut Butter Banana Smoothie Recipes

Creamy, protein-packed peanut butter banana smoothie made with ripe bananas, Greek yogurt, and a hint of cinnamon. Ready in 5 minutes for a quick breakfast or post-workout snack.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 medium bananas ripe bananas use frozen slices for a thicker smoothie
• ▢ 1 cup milk whole milk or unsweetened almond milk
• ▢ 0.5 cup Greek yogurt plain or vanilla
• ▢ 2 tablespoons peanut butter creamy, unsweetened
• ▢ 1 tablespoon honey maple syrup works too; adjust to taste
• ▢ 0.5 teaspoon vanilla extract
• ▢ 0.25 teaspoon ground cinnamon optional
• ▢ 0.125 teaspoon fine sea salt balances sweetness
• ▢ 1 cup ice cubes omit if using frozen bananas

Instructions

Preparation Steps

• Add milk, Greek yogurt, peanut butter, honey, vanilla, cinnamon, and salt to the blender. Top with bananas and ice.
• Blend on high until smooth and creamy, about 45 to 60 seconds, scraping down the sides if needed.
• Taste and adjust: add a splash of milk to thin or a few ice cubes/frozen banana slices to thicken. Blend again briefly.
• Pour into 2 glasses and serve immediately. Optional: garnish with banana slices, a dash of cinnamon, or a drizzle of peanut butter.

Notes

For a dairy-free smoothie, use almond milk and a dairy-free yogurt. For extra protein, add 1.0 scoop vanilla protein powder and reduce honey to taste. Leftovers can be frozen in popsicle molds or ice cube trays and re-blended later with a splash of milk.