Chocolate Peanut Butter Banana Smoothie
This chocolate peanut butter banana smoothie is a thick, creamy, dessert-like drink packed with natural sweetness, plant-based protein, and rich cocoa flavor, all blended together in under five minutes.
Equipment
- High-speed blender - A Vitamix or Ninja works best for a silky smooth result
- Measuring cups and spoons
- Knife and cutting board - For slicing banana before freezing
- Silicone spatula - For scraping down the sides of the blender
- 16 oz smoothie cup with lid - For serving
- Reusable thick smoothie straw - (optional)
- Freezer-safe zip-lock bags - (optional) For storing pre-frozen banana slices
- Baking sheet lined with parchment paper - (optional) For freezing banana slices flat
Ingredients
- 1 large ripe banana - about 120g / 4.2 oz, peeled, sliced into 1-inch rounds, and frozen at least 2 hours in advance
- 2 tablespoons natural peanut butter - creamy style, no added sugar or hydrogenated oils
- 2 tablespoons unsweetened cocoa powder - or organic cacao powder for a richer flavor
- 1 cup milk - 240ml; dairy, oat, almond, or coconut milk all work
- 1/2 cup plain Greek yogurt - 120g; optional, for extra creaminess and protein
- 1 tablespoon pure maple syrup or honey - optional; only add if your banana is not very ripe
- 1/2 teaspoon pure vanilla extract
- sea salt - just a small pinch; enhances the chocolate flavor
- 4 ice cubes - optional; only needed if your banana is not frozen
Optional Garnishes
- 1 teaspoon peanut butter - for drizzling on top
- unsweetened cocoa powder - a light dusting for garnish
- 2 banana slices - for resting on the rim of the glass
Instructions
- Peel the banana and slice into 1-inch (2.5 cm) rounds, then lay flat on a parchment-lined baking sheet and freeze for at least 2 hours until completely solid. Transfer to a zip-lock bag and store until needed.
- Measure out the peanut butter, cocoa powder, milk, Greek yogurt (if using), vanilla extract, and optional sweetener, and set everything beside the blender before you begin.
- Pour the milk into the blender first, then add the peanut butter, cocoa powder, vanilla extract, sea salt, and Greek yogurt (if using), and finally place the frozen banana slices on top.
- Start on low speed for 10-15 seconds to break down the banana, then increase to high and blend for 45-60 seconds until completely smooth and creamy with no lumps remaining.
- Scrape down the sides of the blender with a spatula, taste the smoothie, and add maple syrup or honey if more sweetness is needed, then blend for another 10 seconds.
- Pour into a tall glass, garnish with a drizzle of peanut butter, a dusting of cocoa powder, and a few banana slices on the rim if desired, and serve right away for the best texture.
Notes
- Always use a frozen banana. A fresh banana will produce a thin, watery smoothie. Freeze banana slices at least 2 hours ahead for that thick, milkshake-style consistency.
- Use very ripe bananas. Bananas with lots of brown spots are significantly sweeter and more flavorful. Underripe bananas taste starchy and will require more added sweetener.
- Add liquid first. Always pour milk into the blender before any solid ingredients to protect the motor and ensure smoother blending from the start.
- Nut butter swaps. Almond butter, cashew butter, or sunflower seed butter can all replace peanut butter in equal amounts. Use sunflower seed butter for a peanut-free version.
- Make it vegan. Use oat or almond milk, skip the Greek yogurt, and sweeten with maple syrup instead of honey for a fully plant-based smoothie.
- Boost the protein. Add one scoop of chocolate or vanilla protein powder before blending to significantly increase the protein content, ideal for post-workout recovery.
- To make it thicker. Reduce milk to 3/4 cup (180ml), or add 2-3 tablespoons of rolled oats or 1 tablespoon of chia seeds for extra body and fiber.
- Storage. Store leftover smoothie in a sealed jar in the refrigerator for up to 24 hours. Stir or shake well before drinking as it will thicken and may separate slightly.
- Freezer smoothie packs. Pre-portion all solid ingredients into individual zip-lock bags and freeze. In the morning, empty one bag into the blender with milk and blend in under 2 minutes.
- Do not reheat. This smoothie is designed to be enjoyed cold. Heating will break down the texture and significantly alter the flavor.
Nutrition
Serving: 1smoothieCalories: 380kcalCarbohydrates: 52gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 180mgPotassium: 780mgFiber: 6gSugar: 28gVitamin A: 4IUVitamin C: 12mgCalcium: 25mgIron: 14mg
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