Peanut Butter Banana Protein Smoothie
Creamy, filling and tastes like a milkshake. Greek yogurt and peanut butter make it a breakfast you can drink on the way out.
- 5 min prep
- 1 smoothie (about 16 oz)
- 5 ingredients
Frozen banana gives this smoothie its thick, milkshake texture, so you don't need ice. Plain Greek yogurt adds protein and a little tang that balances the sweetness of the banana.
Natural peanut butter works best here. Stir the jar first so the oil is mixed back in, or the smoothie can taste flat.
Ingredients
- 1 medium banana, peeled, sliced and frozen
- 1 tablespoon peanut butter
- ¾ cup (about 170 g) plain Greek yogurt
- ¾ cup (180 ml) milk
- A pinch of ground cinnamon
Method
- Pour the milk into the blender, then add the Greek yogurt and peanut butter.
- Add the frozen banana and cinnamon. Blend for 45–60 seconds, until smooth.
- Add a splash of milk if it's too thick. Pour and drink right away.
Tips for the best texture
- Putting the liquid in first helps the blades catch everything and keeps the peanut butter from sticking to the bottom.
- For an even thicker smoothie, use a little less milk or add a few ice cubes.
- Add 2 tablespoons of rolled oats if you want it more filling; blend them with the milk first.
- Powdered peanut butter works too: use 2 tablespoons.
Easy swaps
| If you don't have | Use |
|---|---|
| Peanut butter | Almond butter, or sunflower seed butter for a nut-free version. |
| Greek yogurt | Skyr, or a dairy-free yogurt (it has less protein). |
| Dairy milk | Soy milk has the most protein of the plant milks; oat milk makes it creamier. |
| A frozen banana | A fresh banana plus 3–4 ice cubes. |
More recipes
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