✔ Updated · 5 minutes, our video, step photos and easy swaps
This peanut butter banana smoothie is my 5-minute breakfast when the morning gets away from me: thick, creamy and tasting a lot like a peanut butter milkshake. Frozen banana is the secret, so it's cold and thick without watering down.
At a glance
The one tip that matters: Liquids go in first, frozen banana last. The blades catch the liquid straight away, so the blender doesn't stall and leave chunks.
Why You'll Love This Smoothie
- Milkshake thick, from frozen banana and Greek yogurt, with no ice cream.
- Filling, with about 20 grams of protein from the yogurt, milk and peanut butter.
- Endlessly swappable, with any milk, any nut butter, or no banana at all.
Watch How to Make It
Here's our Recipe Fairy video of this smoothie coming together, start to finish in a couple of minutes.
What You Need
- Frozen banana: the base. It makes the smoothie cold, sweet and thick.
- Milk: any kind. Almond milk tastes especially good with peanut butter.
- Greek yogurt: creaminess and protein.
- Peanut butter: creamy, for the classic flavor.
- Honey and cinnamon: optional, but a little of each rounds it out.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Freeze your bananas ripe. Peel, slice and freeze them on a tray when they're spotty, then bag them. I always keep a bag in the freezer for mornings like this.
- Greek yogurt for thickness. It makes the smoothie thick and adds protein. Regular yogurt works but blends thinner.
- Pick a smooth peanut butter. Creamy blends in fully; crunchy leaves little bits, which some people love.
- Make it a protein shake: add a scoop of vanilla or chocolate protein powder and an extra 1/4 cup milk.
- Chocolate version: blend in 1 tablespoon cocoa powder. It tastes like a peanut butter cup.
- Leftovers? Pour any extra into popsicle molds and freeze. A smoothie left in the fridge separates and turns brown.
Peanut Butter Banana Smoothie
1
large smoothie (16 oz)5
minutes460
kcal5
minutesA thick, creamy breakfast smoothie: one frozen banana blended with milk, Greek yogurt, peanut butter and a touch of honey until silky. Ready in 5 minutes, with easy dairy-free and no-banana swaps.
Ingredients
1 large ripe banana, peeled, sliced and frozen
1/2 cup milk (dairy or any plant milk)
1/2 cup plain Greek yogurt
2 tablespoons creamy peanut butter
1 teaspoon honey or maple syrup (optional)
1 pinch ground cinnamon
3 to 4 ice cubes (optional, for an extra-thick shake)
Directions
- Add the milk and yogurt to the blender first, then the peanut butter, honey and cinnamon, and the frozen banana on top.
- Blend on high for 45 to 60 seconds, until completely smooth and creamy. Scrape down the sides once if the peanut butter sticks.
- Taste. Add a splash more milk if it’s too thick, or a few ice cubes if you want it thicker, and blend again for a few seconds.
- Pour into a tall glass and top with a drizzle of peanut butter and a few banana slices. Drink it right away.
Recipe Video
Notes
- It is also important to use frozen bananas as they help thicken the mixture and create an icy texture. If you use ice, it waters down the flavor of the smoothie.
- This smoothie is perfect for freezing. You can simply make it in advance and freeze it in the correct portion sizes. Once you need it, thaw it at least 2 hours before needed and give it a quick blend before serving.
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More Smoothies to Try
If you like this one, try my avocado smoothie, a copycat McDonald's strawberry banana smoothie or the Smoothie King Angel Food copycat.
Frequently Asked Questions
What can I use instead of banana in a smoothie?
For the same creamy thickness, use 1/2 cup frozen mango, 1/2 an avocado, 1/2 cup frozen cauliflower rice or an extra 1/4 cup Greek yogurt with a few ice cubes. Add a teaspoon of honey, because banana brings most of the sweetness.
Can I make this smoothie without yogurt?
Yes. Use 3/4 cup milk instead of the yogurt and milk, and add a few ice cubes. It's a little thinner and lower in protein but just as tasty. Silken tofu is a great dairy-free swap that keeps it thick.
Is a peanut butter banana smoothie good for breakfast?
It makes a filling breakfast, with roughly 20 grams of protein plus fruit and healthy fats. If you're watching calories, use 1 tablespoon peanut butter or powdered peanut butter and skip the honey.
Can I make it ahead?
It's best fresh. For quick mornings, pack the banana, peanut butter and cinnamon in a freezer bag, then tip it into the blender with the milk and yogurt. You can also freeze leftover smoothie in popsicle molds.
Can I use a different nut butter?
Yes. Almond butter, cashew butter or sunflower seed butter all work in the same amount. Powdered peanut butter (2 tablespoons) cuts the calories and still tastes nutty.
