Go bananas for this peanut butter and banana smoothie recipe

Beatrice Aronson/Staff

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If you ask me, peanut butter and bananas are a match made in heaven. During the school year, this self-contained, inexpensive snack served as the perfect way to start my day or tide me over until the next meal.

Now that the days of rushing to classes — or Zoom classes — and extracurricular activities are over, and we all likely have a little more time on our hands, you can take this snack to the next level by turning it into a smoothie! This smoothie is packed with protein and will keep you full for hours without weighing you down. This recipe makes a refreshing, yet creamy blend that nearly tastes like a milkshake. Dessert for breakfast? I think, yes!

Ingredients

  • 1 ripe banana
  • 2 tablespoons peanut butter
  • 1-2 ice cubes
  • 2 tablespoons Greek yogurt 
  • 1 date
  • ½ cup milk of your choice

Directions

  1. Peel the banana, break it into 3-4 pieces, transfer to a sandwich bag and place the bag in the freezer overnight or for a few days. Freezing the banana is completely optional, but doing so will result in a thicker, colder smoothie.
  2. When you’re ready to make your smoothie, simply place all the ingredients into a blender.
  3. Blend the ingredients up, and enjoy!

This recipe is, of course, open to tweaking and various interpretations. For a vegan option, use vegan yogurt or omit the yogurt altogether and use a dairy-free milk. Throw in a dash of cocoa powder for a chocolate twist. If you like your smoothies less sweet, forget about the date. If you’re not a fan of peanut butter, you can substitute it for another type of nut butter. The possibilities are endless, as you can see, so there’s no reason why you shouldn’t try this recipe out! Once you start making this smoothie, you’re going to have trouble stopping!

Contact Beatrice Aronson at [email protected].