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.
Why You’ll Love This Delish Peanut Butter Banana Smoothie Recipes
– It tastes like dessert but somehow qualifies as breakfast. We love loopholes.
– Five ingredients you probably already own. Pantry gremlins, assemble.
– Freezer-friendly: frozen banana = instant thick, frosty, diner-shake vibes.
– No protein powder required, but it plays nice if you invite it.
– A pinch of salt makes the peanut butter pop. Science, but with snacks.
– Mercilessly uses up those spotty bananas you swore you’d bake into bread. Sure, Jan.
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.
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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.
Frequently Asked Questions

Delish Peanut Butter Banana Smoothie Recipes
Ingredients
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
Featured Comments
“New favorite here — so flavorful. clean was spot on.”
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“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
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