When it first popped into my head I had no idea if a peanut butter and banana smoothie would work but, after asking if anyone on Twitter had tried it and getting no response, I decided to give it a go.
These are the quantities I used but you can easily adjust them to suit your taste. I used crunchy peanut butter but smooth would work just as well as would any other nut butter.
I also used Greek yogurt because I like my smoothies quite thick but you could use ordinary natural yogurt or, if you don’t want to use yogurt at all, use all milk instead. Skimmed, semi-skimmed or full fat will all work equally well. If you wanted to go for the dairy free option then just substitute water or coconut water for the milk/yogurt.
I have to give the obligatory warning so here it comes …
This recipe contains nuts so is not suitable for anyone with a nut allergy.
It also contains milk and yogurt so is probably not recommended for those who are lactose intolerant.
And finally …if you hate bananas, steer well clear.
So, now that we’ve got that bit out of the way, here’s the recipe.
Peanut Butter and Banana Smoothie (makes 1 drink)
- 1 medium size ripe banana
- 60 mls (1/4 cup) peanut butter
- 60 mls (1/4 cup) Greek (natural) yogurt
- 30 mls (1/8 cup) milk
- 15 mls (1 dessertspoon) honey
- 1/2 teaspoon vanilla extract
- crushed ice or ice cubes (1/4 of the glass you intend to use)
Place all the ingredients in a smoothie-maker or blender and blend until smooth. Serve with a sprinkling of crushed ice on top.