Peanut Butter Smoothie
This classic blend of creamy peanut butter, frozen banana, milk, and Greek yogurt comes together in under five minutes and delivers a thick, satisfying drink that works beautifully as a quick breakfast, post-workout refuel, or afternoon snack.
Equipment
- High-speed blender - Vitamix or Ninja recommended for smoothest texture
- Measuring cups and spoons
- Freezer-safe bag or container - For freezing bananas in advance
- Tall glass or mason jar - For serving
- Straw - Wide-mouth, optional but recommended for thick smoothies
- Spatula - For scraping down blender sides
Ingredients
- 1 large ripe banana - frozen, roughly broken into chunks
- 2 tablespoons creamy natural peanut butter - 32g, no-stir or natural style
- ½ cup milk of choice - 120ml, whole milk, almond milk, oat milk, or non-dairy option
- ½ cup Greek yogurt - 120g, plain or vanilla
- 1 tablespoon honey or maple syrup - 21g, optional, adjust to taste
- ¼ teaspoon vanilla extract - optional, adds depth of flavor
- pinch of salt - optional, enhances peanut butter flavor
- ice cubes - ½ cup (6-8 cubes) if using fresh banana instead of frozen
- granola - for garnish, optional
- banana slices - for garnish, optional
Instructions
- Peel banana and break into 3-4 chunks. Freeze in single layer for at least 2 hours or overnight until completely solid.
- Add ½ cup milk to the blender first, along with vanilla extract if using.
- Spoon ½ cup Greek yogurt into the blender on top of the milk.
- Spoon 2 tablespoons peanut butter into the blender. If refrigerated, let sit at room temperature briefly for easier blending.
- Drop frozen banana chunks and a pinch of salt into the blender on top of other ingredients.
- Blend on low speed to break up frozen chunks, then increase to high and blend for 45-60 seconds until completely smooth.
- Taste and adjust sweetness with honey or maple syrup, or thin with extra milk if needed, blending briefly after additions.
- Pour into a tall glass and serve immediately. Garnish with peanut butter drizzle, banana slices, or granola if desired.
Notes
- Always freeze your banana: A ripe, frozen banana is the single most important ingredient for thickness and natural sweetness.
- Add liquid first: Always add milk before thicker ingredients to protect your blender blade and ensure smooth blending.
- Use ripe bananas: The riper the banana (lots of brown spots), the sweeter and more flavorful your smoothie will be.
- Don't over-blend: Blending longer than necessary can warm up the smoothie and cause it to thin out. Blend just until smooth.
- Adjust thickness with milk: Add milk one tablespoon at a time if the smoothie is too thick. A little goes a long way.
- Room temperature peanut butter blends better: If your peanut butter is refrigerated, let it sit out for a few minutes before using it.
- Storage: Store leftover smoothie in a sealed jar in the refrigerator for up to 24 hours. Shake or stir before drinking as it will separate.
- Smoothie packs: Portion frozen banana chunks and peanut butter into freezer bags. When ready to blend, add milk and yogurt, and blend fresh. Packs keep for up to 2 months.
- Dairy-free option: Replace Greek yogurt with coconut or almond yogurt, and use oat milk, almond milk, or any non-dairy milk.
- Protein boost: Add a scoop of vanilla or chocolate protein powder, increase Greek yogurt to ¾ cup, or add 2 tablespoons of hemp seeds.