Peanut Butter Banana Smoothie
This Peanut Butter Banana Smoothie tastes like a thick, creamy milkshake you actually feel good drinking. Made with a frozen banana, natural peanut butter, protein powder, and oat milk, it comes together in just five minutes and keeps you full for hours. It is naturally sweetened, high in protein, and easy to customize for any dietary need.
Equipment
- High-speed blender For a smooth, lump-free result
- Measuring spoons
- Measuring cup
- Large glass or tumbler For serving
- Spatula or spoon For scraping the blender clean
Ingredients
- 1 large frozen banana Peeled, broken into chunks before freezing; use a very ripe, spotty banana for best natural sweetness
- 2 tbsp natural peanut butter No sugar added; stir well before measuring; creamy variety recommended
- 1 scoop chocolate or vanilla protein powder About 30g; use your preferred brand and flavor
- 1 cup oat milk 240ml; or substitute regular whole milk or any plant-based milk
- 1 tsp honey Optional; substitute maple syrup for vegan version
- 4 ice cubes
Instructions
- Peel and break the banana into chunks before freezing; if it was frozen whole, run warm water over it for 30 seconds to remove the peel. Make sure the banana is fully frozen for the best thick, creamy texture.
- Pour 1 cup of oat milk into the blender first to help the motor run smoothly. Start with 3/4 cup for a thicker smoothie and add more after blending if needed.
- Measure 2 tablespoons of natural peanut butter and add it on top of the milk. Stir the peanut butter jar well before measuring to incorporate any separated oil.
- Spoon 1 scoop of chocolate or vanilla protein powder into the blender on top of the peanut butter. Let it settle before blending.
- Add the frozen banana chunks evenly into the blender, then place 4 ice cubes on top. Distributing them helps everything blend more smoothly.
- If you want extra sweetness, drizzle 1 teaspoon of honey over the top before blending. Skip this step if your banana is very ripe or you are watching your sugar intake.
- Start on low speed and gradually increase to high, blending for 45 to 60 seconds until completely smooth with no banana chunks or ice pieces. If the blender struggles, pause, push ingredients down with a spatula, and blend again.
- Pour into a large glass, scraping the blender clean with a spatula. Serve immediately for the best texture; optionally top with a drizzle of peanut butter, banana slices, or granola.
Notes
- Freeze bananas in advance: peel and slice very ripe bananas and store them in a zip-lock bag in the freezer so you always have some ready.
- Always add the liquid to the blender first to protect the motor and ensure even blending.
- Use ripe, spotty bananas only. Green or underripe bananas will taste bland and starchy.
- For a fully vegan smoothie, use oat milk or any plant-based milk, a plant-based protein powder, and maple syrup instead of honey.
- To make a green smoothie version, add a handful of fresh spinach before blending. You will not taste it at all.
- For a chocolate version, use chocolate protein powder and add 1 tablespoon of unsweetened cocoa powder.
- Store leftovers in a sealed jar in the refrigerator for up to 24 hours. Shake or stir well before drinking as it will separate.
- Freeze in popsicle molds for up to one month for a healthy frozen treat.
- Meal prep tip: freeze all solid ingredients together in a bag as a smoothie pack. In the morning, dump into the blender, add milk, and blend.
- If the smoothie is too thick, add a splash more milk and blend again. If too thin, add a couple more ice cubes or frozen banana chunks.
Nutrition
Serving: 1SmoothieCalories: 380kcalCarbohydrates: 42gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 180mgPotassium: 620mgFiber: 5gSugar: 22gVitamin A: 4IUVitamin C: 12mgCalcium: 25mgIron: 8mg
Tried this recipe?Let us know how it was!