Go Back
close-up of peanut butter banana smoothie in clear glass — smooth beige liquid with peanut butter drizzle and chocolate chips on top

Peanut Butter Banana Smoothie

AuthorLily Mellow
A thick, creamy peanut butter banana smoothie made with one frozen banana, natural peanut butter, and almond milk. Ready in 5 minutes, naturally sweet, no added sugar needed. A wholesome morning staple the whole family loves.
Print Recipe Pin Recipe
Prep Time5 minutes
Total Time5 minutes
Servings1 smoothie
Calories355 kcal

Equipment

  • Ninja Professional Blender 2.0
  • Measuring spoons
  • Tall glass (16 oz / 475 ml) or wide-mouth mason jar

Ingredients  

WET INGREDIENTS

  • 1 large about 120g frozen banana, peeled and sliced before freezing
  • 2 tbsp 32g natural peanut butter (no added sugar or oil)
  • ½ cup 120ml unsweetened almond milk (or milk of choice)
  • ½ tsp pure vanilla extract
  • 1 tsp honey or maple syrup optional — only if bananas aren't very ripe

DRY / BOOST INGREDIENTS

  • 1 tbsp 7g ground flaxseed

TOPPINGS (optional)

  • Drizzle of natural peanut butter optional
  • 2 –3 fresh banana slices optional
  • 1 tsp mini chocolate chips optional

Instructions 

  1. Freeze the banana at least 6–8 hours ahead. Peel, slice, and store in an airtight container in the freezer.
  2. Pour the almond milk into the blender first.
  3. Add the frozen banana chunks, peanut butter, ground flaxseed, and vanilla extract.
  4. Blend on high for 45–60 seconds until completely smooth. Scrape down the sides if needed. Add 1 extra tbsp of almond milk if the blender stalls.
  5. Taste and blend in honey or maple syrup if more sweetness is desired.
  6. Pour into a tall glass and top with a peanut butter drizzle, banana slices, and mini chocolate chips if using. Serve immediately.

Notes

Note 1 — Storage & Meal Prep Best enjoyed immediately. Can be stored in the fridge for up to 24 hours in a sealed jar — shake or re-blend before drinking. For meal prep, pre-pack individual smoothie bags with banana + peanut butter + flaxseed and freeze for up to 2 months. Blend straight from frozen with almond milk.
Note 2 — Substitutions Natural peanut butter → almond butter, sunflower seed butter (nut-free), or PB2 powder (3 tbsp). Almond milk → any plant milk or regular dairy milk. Ground flaxseed → chia seeds or hemp seeds. Frozen banana → fresh banana + 4–5 ice cubes (texture will be thinner).
Note 3 — Protein Boost Add 1 scoop of vanilla or chocolate protein powder, or ¼ cup (60g) plain Greek yogurt for a higher-protein version. Increase almond milk by 2 tbsp if using protein powder.