Peanut Butter Jelly Smoothie
Craving that classic PB&J flavor in a glass? This peanut butter jelly smoothie recipe delivers everything you love about that iconic sandwich combo in a thick, creamy, drinkable form.
Equipment
- High-speed blender - Vitamix, Ninja, or similar
- Measuring cups
- Measuring spoons
- Spatula - for scraping down sides
- Tall serving glass - or wide-mouth mason jar
- Straw - optional, wide-mouth recommended
Ingredients
- 1 medium banana - about 120g / 4.2 oz, ripe, peeled and frozen
- 1 cup frozen strawberries - 150g / 5.3 oz, or frozen mixed berries
- 2 tablespoons natural creamy peanut butter - 32g / 1.1 oz
- 1 cup milk - 240ml / 8 fl oz, dairy, almond, oat, or soy
- 0.5 cup plain or vanilla Greek yogurt - 120g / 4.2 oz
- 1 tablespoon honey - 21g / 0.7 oz, or maple syrup, optional
- 0.5 teaspoon pure vanilla extract
For the Jelly Swirl (Optional)
- 2 tablespoons strawberry jam - 40g / 1.4 oz, or grape jam
For Garnish (Optional)
- fresh strawberry - for rim garnish
- peanut butter drizzle - for topping
- granola - for topping
Instructions
- Peel and slice the banana, then freeze for at least 2 hours or overnight until fully solid.
- Add the frozen banana, frozen strawberries, peanut butter, milk, Greek yogurt, vanilla extract, and honey (if using) to the blender in the order listed.
- Blend on low for 10 seconds to break up frozen chunks, then increase to high and blend for 30 to 60 seconds until completely smooth. Scrape down sides if needed and add more milk for a thinner consistency.
- Pour the smoothie into a glass, filling it about three-quarters full. Drop small spoonfuls of jam on top and gently swirl with a toothpick or skewer for a marbled effect.
- Garnish with a fresh strawberry, peanut butter drizzle, or granola if desired, and serve immediately with a wide-mouth straw.
Notes
- Banana: Use a ripe banana with brown spots for maximum natural sweetness and a creamier texture.
- Fruit: Always use frozen fruit for a thick, cold smoothie. Fresh fruit will result in a thinner consistency.
- Peanut Butter: Natural creamy peanut butter with only peanuts and salt works best. Avoid brands with added hydrogenated oils for a cleaner flavor.
- Sweetener: Taste the smoothie before adding honey or maple syrup. A very ripe banana often provides enough sweetness on its own.
- Thickness: Start with 1 cup of milk for a thick, spoonable consistency. Add 2 to 3 tablespoons more for a pourable, drinkable texture.
- Make-Ahead: Prep freezer smoothie packs by portioning all solid ingredients (except milk and yogurt) into zip-lock bags and freezing. When ready, just add liquid and blend.
- Storage: Refrigerate leftovers in an airtight container for up to 24 hours. Stir or re-blend before drinking, as separation is natural.
- Kid-Friendly: For nut-free households, substitute sunflower seed butter for peanut butter. Always check for allergies before serving to children.