This peanut butter banana smoothie is a creamy blend of banana, milk, and peanut butter with optional Greek yogurt, vanilla, and cinnamon. It works as a quick breakfast or snack and can be adjusted from thick and spoonable to light and drinkable by changing the amount of ice.
A ripe banana provides more natural sweetness and blends more easily than a firm banana. Add the milk first so the blender blades can move freely, then layer in the thicker ingredients and ice.
Ingredients
- 1 banana
- 1 cup non-fat milk, dairy or non-dairy
- 2 teaspoons peanut butter
- Greek yogurt, optional
- Vanilla extract, to taste
- Cinnamon, optional and to taste
- Ice cubes
Instructions
- Pour the non-fat milk into the blender.
- Peel the banana and break it into several pieces before adding it to the milk.
- Add the peanut butter and, if using, a spoonful of Greek yogurt.
- Add a small amount of vanilla extract and cinnamon according to your preference.
- Blend until smooth, then add several ice cubes.
- Blend again until the ice is crushed and the smoothie reaches your preferred consistency.
- Taste and adjust the cinnamon or vanilla before serving.
Consistency Tips
For a thicker smoothie, use a frozen banana and start with less ice. For a thinner drink, add a small splash of milk and blend again. Greek yogurt makes the texture thicker and creamier, but the smoothie can be prepared without it.
Peanut butter can cling to the side of the blender jar, so stop and scrape it down if necessary. Blend until no visible banana pieces remain. Serve the smoothie shortly after making it, as the texture is best before the ice melts and the ingredients begin to separate.
If using a non-dairy milk, choose one whose flavor works well with banana and peanut butter. Start with only a small amount of cinnamon because it becomes more noticeable after blending. A chilled glass helps the smoothie stay cold while you drink it.
