I rely on a simple Peanut Butter Smoothie made with banana and yogurt that packs protein and lasting fullness, and there’s one small trick I use to make it extra filling without adding calories.
I never thought a blender could feel like cheating until I tried this peanut butter banana smoothie. Made with a ripe banana and creamy peanut butter, it somehow tastes like dessert while actually filling you up.
I love how it sneaks in the protein so mornings stay calm not hangry. Call it Peanut Butter Banana Smoothie Healthy or tack it onto your Protein Smoothie Recipes list, either way youll want to know the secret texture trick I use.
Try it and see you might ditch boring breakfasts faster than you expect.
Ingredients
- Ripe banana: natural sweetness, potassium and fiber, makes smoothie thick and creamy.
- Creamy peanut butter adds protein, healthy fats, and rich nutty flavor, kinda addicting.
- Greek yogurt boosts protein and tang, also adds body, works well with banana.
- Milk thins the mix and adds calcium, almond milk keeps it lighter.
- Honey or maple adds gentle sweetness, optional if banana is ripe.
- Chia or flax give fiber, omega 3s, and keep you full.
- Protein powder makes it more filling for workouts, watch added sugar in some brands.
- A tiny pinch of salt lifts flavors, makes sweetness pop, use sparingly though.
Ingredient Quantities
- 1 large ripe banana, fresh or frozen
- 2 tablespoons creamy peanut butter
- 1/2 cup plain Greek yogurt or dairy free yogurt
- 1/2 to 3/4 cup milk, dairy or unsweetened almond
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- 1/2 cup ice or 1/2 cup frozen banana chunks (optional)
- Pinch of salt
- 1 tablespoon chia seeds or ground flaxseed (optional)
- 1 scoop vanilla or unflavored protein powder (optional)
How to Make this
1. Peel and chop the banana into chunks; if it’s frozen, break it up so the blender can handle it.
2. Add the banana, 2 tablespoons creamy peanut butter and 1/2 cup plain Greek yogurt or dairy free yogurt to the blender.
3. Pour in 1/2 cup milk (dairy or unsweetened almond) to start, you can add up to 3/4 cup later if it’s too thick.
4. Add 1 tablespoon honey or maple syrup and 1/2 teaspoon pure vanilla extract if you want it sweeter, then toss in a pinch of salt.
5. Stir in 1 tablespoon chia seeds or ground flaxseed and 1 scoop vanilla or unflavored protein powder if using.
6. Add 1/2 cup ice or 1/2 cup frozen banana chunks for extra creaminess; if you used a frozen banana already skip the ice.
7. Blend on high until smooth, stop to scrape down the sides and blend again so nothing’s lumpy.
8. Taste and adjust: add more milk to thin, more sweetener if needed, or a little extra peanut butter for richness.
9. Pour into a glass, top with a sprinkle of chia or a drizzle of peanut butter if you like, and drink right away.
Equipment Needed
1. Blender, a high speed one is best but any strong blender will do
2. 1/2 and 1 cup measuring cups for yogurt milk and ice
3. Tablespoon and 1/2 teaspoon measuring spoons
4. Sharp knife for slicing the banana (or breaking frozen chunks)
5. Cutting board
6. Rubber spatula or long spoon to scrape the sides while blending
7. Tall glass or travel bottle to pour it into and drink from
8. Ice scoop or freezer bag and mallet if you need to break up frozen banana chunks, and a small bowl if you like to mix add ins first
FAQ
Peanut Butter Banana Smoothie Recipe Substitutions and Variations
- Peanut butter: almond butter, sunflower seed butter (nut free) or cashew butter — almond is closest in taste/texture, sunflower works if you have a nut allergy, cashew gives a silkier result.
- Plain Greek yogurt: silken tofu (vegan and high in protein), coconut or almond yogurt (dairy free), or cottage cheese (blend it till smooth for extra protein).
- Milk: oat milk for extra creaminess, soy milk for more protein, or light coconut milk if you want a richer, slightly tropical note. Start with less and add more if too thick.
- Honey or maple syrup: soaked dates or date paste for whole food sweetness, agave for a neutral sweet taste, or a few drops of liquid stevia if you want low calorie. Taste as you go and adjust.
Pro Tips
1) Use frozen banana instead of ice for a creamier, less watered down shake. If the banana is rock hard, let it sit 2 or 3 minutes or pulse the blender a few times so it breaks up instead of clumping into chunks.
2) Add the liquid first, then yogurt and peanut butter, then the frozen stuff on top. That helps your blender not stall. Also scrape the sides once or twice so you dont end up with lumps.
3) Be careful with chia, flax and protein powder, they thicken fast. If you add chia, let the blended shake sit 2 to 5 minutes and stir, otherwise it can turn gummy. Add milk slowly so you can adjust thickness.
4) Tiny tweaks make a big difference: a pinch of salt makes the peanut butter and banana pop, a little extra peanut butter gives richness, and a quick warm spoonful of peanut butter drizzled on top looks and tastes pro. Taste and tweak sweetener or vanilla at the end, not the start.
Peanut Butter Banana Smoothie Recipe
I rely on a simple Peanut Butter Smoothie made with banana and yogurt that packs protein and lasting fullness, and there’s one small trick I use to make it extra filling without adding calories.
1
servings
597
kcal
Equipment: 1. Blender, a high speed one is best but any strong blender will do
2. 1/2 and 1 cup measuring cups for yogurt milk and ice
3. Tablespoon and 1/2 teaspoon measuring spoons
4. Sharp knife for slicing the banana (or breaking frozen chunks)
5. Cutting board
6. Rubber spatula or long spoon to scrape the sides while blending
7. Tall glass or travel bottle to pour it into and drink from
8. Ice scoop or freezer bag and mallet if you need to break up frozen banana chunks, and a small bowl if you like to mix add ins first
Ingredients
1 large ripe banana, fresh or frozen
2 tablespoons creamy peanut butter
1/2 cup plain Greek yogurt or dairy free yogurt
1/2 to 3/4 cup milk, dairy or unsweetened almond
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon pure vanilla extract (optional)
1/2 cup ice or 1/2 cup frozen banana chunks (optional)
Pinch of salt
1 tablespoon chia seeds or ground flaxseed (optional)
1 scoop vanilla or unflavored protein powder (optional)
Directions
- Peel and chop the banana into chunks; if it's frozen, break it up so the blender can handle it.
- Add the banana, 2 tablespoons creamy peanut butter and 1/2 cup plain Greek yogurt or dairy free yogurt to the blender.
- Pour in 1/2 cup milk (dairy or unsweetened almond) to start, you can add up to 3/4 cup later if it's too thick.
- Add 1 tablespoon honey or maple syrup and 1/2 teaspoon pure vanilla extract if you want it sweeter, then toss in a pinch of salt.
- Stir in 1 tablespoon chia seeds or ground flaxseed and 1 scoop vanilla or unflavored protein powder if using.
- Add 1/2 cup ice or 1/2 cup frozen banana chunks for extra creaminess; if you used a frozen banana already skip the ice.
- Blend on high until smooth, stop to scrape down the sides and blend again so nothing's lumpy.
- Taste and adjust: add more milk to thin, more sweetener if needed, or a little extra peanut butter for richness.
- Pour into a glass, top with a sprinkle of chia or a drizzle of peanut butter if you like, and drink right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 423g
- Total number of serves: 1
- Calories: 597kcal
- Fat: 27g
- Saturated Fat: 6.3g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 9g
- Cholesterol: 15mg
- Sodium: 320mg
- Potassium: 1058mg
- Carbohydrates: 64g
- Fiber: 10.5g
- Sugar: 36g
- Protein: 27g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 340mg
- Iron: 2.3mg
