Peanut Butter Banana Smoothie

4.77 from 13 votes
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Peanut butter and banana smoothies are great for a quick protein boost in the morning or after a workout. Using a mix of frozen ingredients helps create a thick and creamy texture.

peanut butter banana smoothie in a clear glass

If you’re looking for a protein and fiber-packed breakfast or snack, whip up a cool and creamy peanut smoothie. Nuts and bananas are the perfect nutritious pairing, but mixing them with yogurt delivers a healthy serving of probiotics. 

Not a fan of peanuts? No problem! Grab your favorite jar of nut butter, and whip that up instead.

ingredients to make a peanut butter smoothie

Peanut butter selection

Choose a natural peanut butter or creamier spread. I use either a store-bought unsweetened product or make a batch of homemade peanut butter when I have the time. Roasted peanuts tend to have a natural sweetness due to the Maillard browning. The blender will break down the ingredients, so it doesn’t matter if you use smooth or chunky types. 

Alternatively, you can use nut butters like almond, cashew, or sunflower butter for those who have nut allergies.

Recipe Resources

Use frozen bananas

The key to ice cream-like texture is to use sliced frozen bananas. Some grocery stores sell them in the freezer aisle as they are an excellent option for meal prep. Otherwise, a day before you plan to make the smoothie, slice the bananas into 1-inch pieces. 

Place them in a single layer in a resealable bag in the freezer. I recommend cutting at least four so that you have multiple portions for another day. If you only have fresh bananas on hand, add 2 cups of ice instead of one. The consistency will be thick but icer.

ingredients inside a blender cup

Milk selection

You can use any type of milk like dairy, coconut, oat, soy, or almond milk. If using plant-based products, look for unsweetened options to control the sugar level. I use just enough to help process the solid ingredients yet keep a thick consistency.

Add in yogurt

To instantly increase the richness of the smoothie, I add in Greek yogurt. It’s higher in protein than traditional varieties, which also makes it thicker. I use the unsweetened types, which are sold as nonfat up to full-fat, depending on your nutritional needs. 

I typically select 2% to balance the taste. Yogurt contains live and active probiotic cultures for digestive health, and it also enhances the smoothie texture. If desired, you can substitute with dairy-free yogurts like coconut, almond, and oat. 

smoothie puree in a blender cup

Add a boost of sweetness

The bananas and peanut butter already have a natural sweetness, so you may find that the smoothie doesn’t need extra sugar. However, you can add pure maple syrup or honey if you like. I also find that a little bit of warm spices like cinnamon, nutmeg, and cardamom increases the perception of baked notes and sweetness. Give it a try!

Adding items to the blender cup

Using a high-speed blender, add the frozen ingredients first, the ice cubes and bananas. This process gives direct contact with the sharp blades on the bottom and helps to break the components down into fine particles.

The softer ingredients like peanut butter and yogurt are added on top, followed by the maple syrup and ground cinnamon. Start the blender on medium speed to mix the ingredients, then increase to high to achieve a smooth and creamy consistency.

top down photo of two smoothies on a table

Recipe Science

Use frozen bananas for the best taste

When fruit is frozen, any moisture in the cell walls hardens. When blended, this creates a cold and thick consistency, similar to churned ice cream. Using frozen pieces reduces the amount of ice needed, which dilutes the flavor and melts quicker. The starches and fiber in the fruit increase the creamy mouthfeel. Bananas contain fructose, glucose, and sucrose, which provide a natural sweetness without added sugars unless desired.

Peanut Butter Banana Smoothie

This peanut butter and banana smoothie recipe is great for a quick healthy breakfast or a protein boost after an intense workout.
4.77 from 13 votes
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings 2 servings
Course Drink
Cuisine American

Ingredients 
 

  • 1 ½ cup ice cubes
  • 1 cup frozen banana, sliced
  • ¼ cup greek yogurt, plain, unsweetened
  • ¼ cup peanut butter, unsweetened
  • ¾ cup milk, dairy, almond, oat, coconut, or soy
  • 1 tablespoon pure maple syrup, optional
  • ¼ teaspoon ground cinnamon

Instructions 

  • Add ice cubes, frozen bananas, yogurt, peanut butter, milk, maple syrup (if using), and cinnamon to the blender.
  • Cover and process on medium speed for about 30 seconds, using the tamper as needed.
  • Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Adjust with more ice or sweetener (if using) to achieve the desired consistency and taste. Transfer to serving glasses.

Recipe Video

YouTube video

Notes

  • Recipe Yield: About 2 cups (16 ounces)
  • Serving Size: 1 cup (8 ounces)
  • Make it Dairy-Free: Substitute coconut, almond, or soy yogurt for Greek. Use plant-based milk instead of dairy.

Nutrition Facts

Serves: 2 servings
Calories 355kcal (18%)Carbohydrates 36g (12%)Protein 14g (28%)Fat 20g (31%)Saturated Fat 5g (25%)Cholesterol 10mg (3%)Sodium 207mg (9%)Potassium 657mg (19%)Fiber 4g (16%)Sugar 24g (27%)Vitamin A 198IU (4%)Vitamin C 7mg (8%)Calcium 167mg (17%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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2 Comments Leave a comment or review

  1. Alexandra says

    Hi Jessica!
    Do you recommend ripe bananas or over ripe (brown) bananas for this smoothie?
    Thanks!
    Alexandra

    • Jessica Gavin says

      I typically use ripe bananas, it’s okay if it has some brown spots. Just not mushy, like banana bread.