The recipe can be suitable for numerous special diets as well, including vegan, gluten free, soy free, refined sugar free, paleo, high fiber, low cholesterol, low calorie, and high protein.
Feel free to substitute almond butter, cashew butter, pecan butter, even or sunflower butter if you have allergies or simply want to switch up the flavor. And of course you absolutely can add cocoa powder if you want to make it a chocolate peanut butter banana smoothie!
Peanut Butter Banana Smoothie
Total Time: 5m
Yield: 2 servings
Print This RecipeIngredients
- 2 overripe, frozen large bananas
- 4-6 tbsp peanut butter or pb2, or allergy-friendly sub
- 1 1/2 to 2 cups milk of choice, depending on desired thickness
- scant 1/8 tsp salt
- optional 1/3 cup quick oats or rolled oats
- sweetener of choice, to taste
- optional scoop protein powder
Instructions
*If you want an even thicker shake, feel free to add an extra banana. The bananas should be at least partially brown before peeling and freezing.
To make the peanut butter banana smoothie recipe, blend the oats until a fine powder forms, then add all remaining ingredients and blend until smooth. Drink immediately, or store in a covered container in the refrigerator if you’d prefer to make the smoothie the night before.
- Calories: 200
- Fat: 4g
- Carbohydrates: 40g
- Fiber: 7.5g
- Protein: 9g
- Weight Watchers Points Plus: 6
Nutrition Information with peanut butter:
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 7.5g
- Protein: 12g
- Weight Watchers Points Plus: 10
Nutrition information was calculated without the protein powder, so if you opt to add protein powder (or if your milk has more protein than the one gram in Silk cashewmilk), this breakfast shake will be even higher in protein!