Delish Peanut Butter Banana Smoothie Recipes

This is the peanut butter banana smoothie I make when I want a milkshake at 8 a.m. but also want to pretend I’m a responsible adult who “values protein.” It’s thick, creamy, and just sweet enough to taste like dessert while still being smugly nutritious. Also, it uses the sad bananas I swore I’d eat all week and then ignored like a group chat. Yes, I’ve overfilled the blender. No, I won’t stop. We live dangerously around here.

The family chaos rating for this one is high. My husband calls it his “protein situation” and drinks it in exactly five gulps like he’s auditioning for a cereal commercial. My kid once turned the blender on without the lid—banana shrapnel on the ceiling, peanut butter confetti on the dog, me holding a paper towel like it was going to do anything. Anyway, we survived, and now I triple-check the lid like I’m launching a rocket.

If you want the quick game plan: For one big glass: 1 ripe banana (frozen if you planned ahead), 2 tablespoons peanut butter, 1 cup milk (dairy or oat/almond/whatever’s open), 1/2 cup yogurt or a big handful of ice, 1 teaspoon honey or maple syrup (optional), 1/4 teaspoon vanilla, and a tiny pinch of salt. Blend until smooth and smug, 45–60 seconds. Add more milk if it’s too thick, more ice if you like it frosty enough to give you a personality change.

Time-Saving Hacks

– Freeze bananas in chunks flat in a bag so they don’t fuse into a banana brick.
– Toss milk, PB, banana, and honey into the blender jar the night before; refrigerate, then add ice and blend in the morning. Chaos, but efficient.
– No yogurt? Use ice and an extra tablespoon of PB. Is it legal? Yes. Is it delicious? Also yes.
– Skip washing the blender between batches—make the next smoothie immediately and call it “seasoned.”
– Drink straight from the blender jar. One cup, zero dishes. I’m not here to impress anyone.
– Pre-portion smoothie “bags” with banana slices, PB powder, and a pinch of salt. Dump, add milk, blend, boom.

Serving Ideas

– Top with granola for crunch and the illusion of effort.
– Swirl in a spoon of chocolate syrup and pretend you’re at a fancy cafe with better lighting.
– Add a shot of espresso if the kids woke up feral. Breakfast and therapy in one glass.
– Pour into popsicle molds for “breakfast dessert.” The kids think it’s contraband. Good.
– Pair with buttered toast if you like the vibe of a diner but without the sticky menus.

What to Serve It With

– Peanut butter toast with sliced strawberries (double down, live your truth).
– A crispy hash brown, because balance is a potato.
– Scrambled eggs or a veggie omelet if you’re feeling “protein-forward.”
– A handful of salted almonds if you’re doing the snacky brunch thing.
– Honestly, just your car cup holder and a podcast.

✔Tips & Mistakes

– Add liquid first so the blades don’t tantrum.
– Use a pinch of salt—it makes the banana and PB taste more banana-and-PB-ish.
– Natural peanut butter? Great. Just taste and sweeten a smidge; it runs less sweet than the shelf-stable stuff.
– Too thick? More milk. Too thin? More frozen banana or ice. You’re in charge.
– Don’t put hot liquids in your blender unless you enjoy kitchen geysers.
– If using spinach, go small (a handful). You want smoothie, not lawn clippings.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Best within 24 hours. Separation is normal—shake like a maraca.
– For longer storage, freeze in ice cube trays; blend the cubes later with fresh milk.
– If it thickens in the fridge, add a splash of milk and re-blend or shake.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Almond butter, cashew butter, or sunflower seed butter (nut-free hero).
– Oat, almond, soy, or coconut milk—all fine. Coconut adds beachy drama.
– Add 1 tablespoon cocoa powder for a chocolate PB situation.
– Toss in 2–3 tablespoons rolled oats for breakfast-that-sticks energy.
– Protein powder? Sure—vanilla or chocolate plays nice.
– Handful of spinach or frozen cauliflower rice for stealth veggies.
– Cinnamon, nutmeg, or cardamom for cozy bakery vibes.
– Make it mocha: add a shot of espresso or 1/4 cup strong coffee.
– Sweeteners: honey, maple, dates, or skip if your banana is peak freckle.

Frequently Asked Questions

Delish Peanut Butter Banana Smoothie Recipes

Creamy peanut butter banana smoothie made with ripe bananas, milk, Greek yogurt, and a touch of honey for a protein-packed breakfast or snack ready in minutes.

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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 cups banana slices from about 2 ripe bananas; frozen slices blend creamiest
• ▢ 1 cup milk use dairy or unsweetened almond milk
• ▢ 0.5 cup plain Greek yogurt optional for extra protein and creaminess
• ▢ 2 tablespoons natural peanut butter
• ▢ 1 tablespoon honey optional, adjust to taste
• ▢ 0.5 teaspoon vanilla extract
• ▢ 0.25 teaspoon ground cinnamon optional
• ▢ 1 cup ice cubes optional for a thicker, frostier smoothie
• ▢ 0.125 teaspoon kosher salt a small pinch to balance sweetness

Instructions

Preparation Steps

• Add milk, Greek yogurt, peanut butter, honey, vanilla, cinnamon, and salt to a blender, then add banana slices and ice on top.
• Blend on high until completely smooth and creamy, about 45 to 60 seconds. Stop and scrape down the sides if needed.
• Taste and adjust: add more milk to thin, a few ice cubes to thicken, or a little extra honey for sweetness.
• Pour into 2 glasses and serve immediately. Garnish with a sprinkle of cinnamon or a drizzle of peanut butter if desired.

Notes

For dairy-free, use almond milk and a dairy-free yogurt or omit the yogurt. Using fully frozen banana slices yields the thickest texture. To make ahead, freeze blended smoothie in ice cube trays; reblend with a splash of milk when ready to drink.