Peanut Butter Banana Shake

I used to skip breakfast until a friend handed me a glass of this smoothie after a morning run. It was thick, cold, and tasted like liquid peanut butter cups without the guilt. I've been blending it at least three times a week ever since, and it's the only thing that gets me out of bed on early mornings.

The first time I made this for my kids, they didn't believe it was healthy. They kept asking if I'd snuck in ice cream, and I just smiled and poured myself a second glass. Now they request it by name every Saturday morning, and I've started freezing overripe bananas just to keep up with demand.

Ingredients

• Ripe bananas: The riper, the sweeter and creamier your smoothie will be, plus they blend faster and taste like natural candy.
• Milk: Any kind works, but I love oat milk for extra creaminess and almond milk when I want it lighter.
• Greek yogurt: This is what makes it thick enough to eat with a spoon if you're into smoothie bowls, and it adds a tangy depth.
• Creamy peanut butter: The star of the show, it brings richness and protein, and I've never regretted using the good stuff.
• Honey or maple syrup: Optional, but a drizzle rounds out the flavor if your bananas aren't super ripe.
• Vanilla extract: Just a splash makes everything taste more intentional and warm.
• Ice cubes: They chill it down and give it that frosty milkshake texture without watering it down.

Instructions

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Load the blender:

Toss in the bananas, milk, yogurt, peanut butter, honey, vanilla, and ice. I always add the liquids first so the blades don't get jammed.

Blend until smooth:

Start on low and ramp up to high, blending for about a minute until it's completely creamy and there are no icy chunks left. You'll hear the sound shift when it's ready.

Taste and tweak:

Give it a quick taste, and if it needs more sweetness or peanut butter, blend in a bit more. This is your smoothie, make it yours.

Serve immediately:

Pour into two glasses and drink it right away while it's cold and frothy. If you wait too long, it separates a little, but a quick stir fixes that.

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One morning I was running late and blended this in a to-go cup, sipping it on the train. A stranger asked what I was drinking because it smelled like a bakery, and I ended up writing the recipe on a napkin. That's when I realized this smoothie was more than just breakfast, it was a conversation starter.

Make It Your Own

I've stirred in a tablespoon of cocoa powder when I'm craving chocolate, and it turns into a peanut butter cup smoothie that feels indulgent. You can also swap almond or cashew butter if peanuts aren't your thing, or throw in a handful of spinach without changing the taste at all. Some mornings I add a scoop of protein powder or a spoonful of chia seeds, and it keeps me full until lunch.

Storage and Prep Tips

I've made this the night before and stored it in a mason jar in the fridge, and it's still delicious the next morning with a good shake. If you want to meal prep, freeze individual portions in ice cube trays and blend them with a splash of milk when you're ready. It's one of those recipes that actually gets easier the more you make it.

Serving Suggestions

I love topping mine with a few banana slices, a sprinkle of granola, or a dusting of cinnamon for a little crunch and warmth. Sometimes I pour it into a bowl and eat it with a spoon like soft serve, and it feels like a treat instead of a rushed breakfast.

• Drizzle a little extra peanut butter on top for a swirl that looks fancy.
• Add a pinch of flaky sea salt to bring out the sweetness.
• Pair it with toast or a muffin if you need something more substantial.

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This smoothie has become my kitchen constant, the thing I reach for when I need comfort, energy, or just something that tastes like happiness in a glass. I hope it does the same for you.