peanut butter banana smoothie

French

This banana and peanut butter smoothie blends into a creamy drink with a nutty finish.

Frozen banana pieces keep it icy without watering it down, while milk and honey round out the sweetness in minutes.

Banana Peanut Butter Smoothie (Ultra Creamy, Ready in 10 Minutes)

Another feel-good recipe that’s just as delicious: banana and peanut butter smoothie.

I’d already fallen for this flavour pairing in my banana–peanut butter ice cream, so I knew this version would be hard to resist.

You get a thick, creamy drink in minutes, almost milkshake-like, thanks to frozen banana pieces, without needing any ice cream at all.

Ripe bananas also bring plenty of natural sweetness, so honey is optional and easy to adjust to your taste.

It’s energising, filling, and perfect for breakfast, a post-workout boost, or a cosy afternoon pick-me-up.

The best part is how flexible it is. Swap dairy milk for oat, almond, or soy, add a spoon of cocoa for a chocolate twist, or toss in a few extra ice cubes if you prefer it lighter and extra cold.

At this pace, I may genuinely end up with “365 days, 365 smoothie recipes”… and I’m only half joking!

Ingredients for a Creamy Banana Peanut Butter Smoothie

• 2 bananas (cut and frozen for a few hours) : Frozen banana chunks make the smoothie thick and frosty. If they’re rock-solid, let them sit 2–3 minutes before blending.
• 2 cups milk : Whole milk gives the richest texture, semi-skimmed keeps it lighter, and plant-based milks (oat/almond/soy) work beautifully.
• 60 g peanut butter : Smooth peanut butter makes it silky; crunchy adds a little bite. A 100% peanut butter tastes more intense and less sweet.
• 2 tbsp honey (or to taste) : Adjust depending on how ripe your bananas are. You can replace it with maple syrup, blended dates, or skip it entirely.
• 2 cups ice cubes : Great for an extra-cold, lighter drink. If your bananas are very frozen, reduce the ice to keep it thick.

How to make this smoothie

• Add liquids first: Pour the milk into the blender so the blades catch faster.
• Layer the rest: Add frozen banana, peanut butter, honey, then ice on top.
• Blend in short bursts: Blend 30 seconds, stop, then scrape down the sides.
• Finish until smooth: Blend again, increasing speed, for a total of about 2 minutes until fully creamy.
• Adjust the texture:
  • Too thick: add a splash of milk, little by little.
  • Too thin: add a few more frozen banana pieces or a handful of ice.
• Serve immediately: It’s best right away while the texture is at its peak.

Variations to Try

• High-protein: Add 150 g skyr/Greek yogurt, or 1 scoop vanilla protein.
• Dairy-free: Use oat, almond, or soy milk.
• Chocolate: Blend in 1 tbsp unsweetened cocoa or a few chocolate chips.
• Less sweet: Skip the honey and rely on ripe bananas, or add 1 date.

Storing and Getting Ahead

• Make-ahead: Best enjoyed fresh, but it can be kept 12-24 hours in the fridge in a tightly sealed bottle. Shake well before serving.
• Freezer smoothie packs: Freeze banana chunks + a measured spoonful of peanut butter in bags. When ready, tip into the blender, add milk, and blend.

Other recipes for Breakfast

• Mango Banana Smoothie Bowl
• French Toast : pain perdu recipe
• Blueberry and chia seeds Pancakes