Thick Peanut Butter Banana Smoothie
A thick, creamy breakfast smoothie of frozen banana, peanut butter, milk and yoghurt, with a pinch of salt to bring out the nutty flavour.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- blender
- spatula
- 2 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 314 kcal |
| Protein | 10.8 g |
| Carbohydrate | 39.7 g |
| of which sugars | 25.4 g |
| of which free sugars | 0 g |
| Fat | 14.6 g |
| of which saturates | 5.3 g |
| Fibre | 3.9 g |
| Salt | 0.52 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Smoothie
- 2 ripe bananas, sliced and frozen (about 240 g peeled)
- 32 g smooth peanut butter about 2 tbsp
- 240 ml cold whole milk
- 120 g plain whole-milk yoghurt
- 0.5 g fine sea salt or table salt a pinch
- 4 ice cubes (about 100 g) only if the bananas are not frozen
- 1
Freeze. Slice the peeled bananas, spread them on a plate and freeze for at least 2 hours, or overnight in a bag. Frozen banana makes the smoothie thick and cold without watering it down.
- 2
Load. Pour the milk and yoghurt into the blender first so the blades turn freely, then add the peanut butter, salt and frozen banana.
- 3
Blend. Pulse a few times to break up the banana, then blend on high for about a minute, scraping down once, until completely smooth.
- 4
Adjust. If it is too thick to pour, blend in a splash more milk. If your bananas were not frozen, blend in the ice now. Pour into glasses and serve.
Storage
Best drunk straight away; it separates as it stands. Shake or re-blend briefly if needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
