There are some recipes that just become part of your weekly routine, and for me, this creamy peanut butter smoothie is one of them. It’s the drink I turn to on busy weekday mornings when I need something substantial to get me going, or after a long run when my muscles are crying out for a bit of love. I’ve been making this for over 6 years, and it never disappoints. It strikes that beautiful balance between being genuinely nourishing and feeling like a proper treat.

What makes this particular peanut butter smoothie recipe so special is its texture. We’re not talking about a thin, icy drink here. This is a genuinely thick, velvety smoothie that feels substantial and satisfying. The secret lies in using a frozen banana, which creates a smooth, almost ice-cream-like consistency without watering down the flavour. The deep, nutty taste of the peanut butter is the star, perfectly complemented by the natural sweetness of the banana and a subtle tang from Greek yoghurt. It’s a protein drink that tastes more like a milkshake, and it’s a brilliant way to start the day or refuel your body.

This recipe is ideal for anyone looking for a filling breakfast smoothie that’s ready in minutes. It works wonderfully for busy professionals, parents juggling the morning school run, or fitness enthusiasts who need a reliable post-workout recovery drink. It’s also a fantastic option for those afternoons when you feel a slump coming on and need something to carry you through to dinner. Everyone I’ve made this for seems to love it, from my partner to my surprisingly picky nephew.

Recipe Overview

This creamy peanut butter smoothie recipe delivers a rich, satisfying drink that’s packed with flavour and nutrients. It has a luxuriously thick texture, thanks to the frozen banana and Greek yoghurt, with a prominent nutty flavour that is both comforting and delicious. After testing this recipe five times, I finally got it just right – the ratio of peanut butter to banana is perfectly balanced to ensure neither flavour overpowers the other. Expect a smoothie that will keep you full and energised for hours.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 1 large or 2 small servings
• Difficulty: Easy

Why You’ll Love This Creamy Peanut Butter Smoothie Recipe

• Genuine Flavour: The taste is wonderfully authentic. You get the deep, savoury notes from a good quality peanut butter, the gentle, natural sweetness from a very ripe banana, and a creamy, slightly tangy backdrop from the Greek yoghurt. It’s a cohesive and deeply satisfying flavour profile.
• Ready in 5 Minutes: From getting the ingredients out of the fridge to pouring the finished smoothie into a glass, the whole process takes about five minutes. It’s a real time-saver on hectic mornings.
• Flexible Recipe: This recipe is a fantastic base for customisation. You can add a tablespoon of cocoa powder for a chocolatey twist, a handful of spinach for extra nutrients (you won’t taste it!), or use different plant-based milks to suit your dietary needs.
• Great for Post-Workout Recovery: With a combination of carbohydrates from the banana and protein from the peanut butter, yoghurt, and optional protein powder, this is an excellent choice for refuelling after exercise. We know that protein is vital for our bodies to grow and repair.
• Family Tested: This smoothie always gets compliments in my house. My kids adore it and often ask for a “peanut butter milkshake,” and I’m more than happy to oblige, knowing they’re getting a good dose of protein and fruit.

Creamy Peanut Butter Smoothie Recipe

⏱️ 5 min prep  •  🍳 2 min cook  •  👥 2 servings

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Ingredients You’ll Need

For the best results, using high-quality ingredients makes a noticeable difference. I always opt for a natural peanut butter without added sugar or palm oil; my personal favourite is Pip & Nut Smooth Peanut Butter as it has a fantastic flavour and blends beautifully.

• 1 large ripe banana, peeled, sliced, and frozen
• 2 generous tablespoons (about 60g) smooth peanut butter
• 150g plain full-fat Greek yoghurt
• 180ml semi-skimmed milk (or milk of your choice)
• 1 tablespoon rolled oats (optional, for extra thickness and fibre)
• 1 tablespoon chia seeds (optional, for added nutrients)
• 1-2 teaspoons honey or maple syrup (optional, to taste)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• 1 scoop (about 30g) vanilla or unflavoured protein powder (optional)

Ashley’s Tip: Don’t skip freezing the banana! This is the most crucial step for achieving that ultra-creamy, thick texture without using ice, which can dilute the lovely peanut butter flavour. I peel and slice my ripe bananas and keep them in a reusable bag in the freezer, ready to go.

How to Make This Creamy Peanut Butter Smoothie

This process is wonderfully straightforward. The key is to add the ingredients to your blender in the correct order to ensure everything combines smoothly without putting too much strain on the motor.

1. Add the Liquids First: Pour the 180ml of milk into your blender jug. Add the 150g of Greek yoghurt, 1-2 teaspoons of honey or maple syrup (if using), and the 1/2 teaspoon of vanilla extract. I find that adding the liquids first helps the blender blades move freely and prevents the thicker ingredients from getting stuck.
2. Add Powders and Seeds: Next, add the 2 tablespoons of peanut butter, the pinch of salt, and any optional dry ingredients like the rolled oats, chia seeds, or protein powder.
3. Add the Frozen Banana: Add the frozen banana slices last. Placing the heaviest, frozen ingredient on top helps weigh everything down and encourages a smooth blending vortex.
4. Blend Until Smooth: Secure the lid on your blender. Start blending on a low speed for about 15-20 seconds to break everything up, then increase the speed to high and blend for a further 45-60 seconds, or until the smoothie is completely smooth and creamy. You shouldn’t see any chunks of banana or oats remaining.
5. Check Consistency: Stop the blender and check the texture. If it’s too thick for your liking, add another splash of milk and blend for 10 seconds to combine. If you’d prefer it thicker, you can add a few more frozen banana slices or a teaspoon more chia seeds.
6. Serve Immediately: Pour your creamy peanut butter smoothie into a tall glass. If you fancy, you can garnish with a sprinkle of chia seeds, some chopped peanuts, or a drizzle of honey before enjoying straight away.

Tips From My Kitchen

• Blender Power Matters: A high-powered blender will give you the smoothest, creamiest result, especially when dealing with frozen fruit and nut butter. If your blender is less powerful, you may need to stop and scrape down the sides once or twice.
• The Secret Step: That tiny pinch of salt might seem insignificant, but it’s a game-changer. I learned that this small addition really elevates the peanut butter flavour and balances the sweetness from the banana and honey. Don’t skip it!
• Make-Ahead Smoothie Packs: While the smoothie itself is best made fresh, you can prep for even faster mornings. Portion out the frozen banana, oats, chia seeds, and protein powder into individual freezer-safe bags or containers. When you’re ready, just tip the contents into the blender with your wet ingredients.
• Storage: This protein drink is best consumed immediately. If you have leftovers, you can store them in an airtight jar in the fridge for up to 12 hours. It will likely separate, so be sure to give it a vigorous shake or a quick re-blend before drinking.

Delicious Variations to Try

One of the best things about this smoothie recipe is how easily it can be adapted. Here are a few variations we enjoy at home:

• Chocolate Peanut Butter Dream: Add 1 tablespoon of unsweetened cocoa powder to the blender along with the other dry ingredients. It creates a rich, decadent smoothie that tastes like a healthy version of a Reese’s Peanut Butter Cup.
• Vegan Peanut Butter Smoothie: This is an easy swap. Use your favourite plant-based milk like almond, oat, or soya milk. Replace the Greek yoghurt with a dairy-free alternative or half a block of silken tofu for creaminess. Use maple syrup instead of honey.
• PB & Jam Smoothie: Add a handful (about 75g) of frozen berries, such as strawberries or raspberries, to the blender. It gives the smoothie a lovely fruity tang that works so well with the peanut butter. A morning pick-me-up that’s much nicer than my Instant Coffee Iced Coffee Recipe Brew!

What to Serve With This Breakfast Smoothie

This smoothie is quite filling and often serves as a complete meal for me, especially for breakfast. However, if you want to make it part of a larger meal or serve it as a hearty snack, here are a few ideas:

• Smoothie Bowl: Pour the smoothie into a bowl and top with granola, fresh banana slices, a sprinkle of cacao nibs, and a drizzle of peanut butter. This turns it into a more substantial, spoonable meal.
• With a Side of Toast: For a classic breakfast combination, enjoy a smaller glass of the smoothie alongside a slice of whole-grain toast topped with avocado or jam.
• As a Healthy Dessert: After a light dinner like my Stuffed Peppers With Rice Recipe Dinner, a small serving of this smoothie can feel like a wonderfully satisfying and healthy dessert.

Frequently Asked Questions

Creamy Peanut Butter Smoothie

A rich and creamy smoothie packed with protein and flavor from peanut butter, banana, and Greek yogurt. It's a perfect quick breakfast or post-workout snack.

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 465

Ingredients Method Notes

Ingredients

  

• 1 large ripe banana peeled, sliced, and frozen
• 2 generous tablespoons about 60g smooth peanut butter
• 150 g plain full-fat Greek yoghurt
• 180 ml semi-skimmed milk or milk of your choice
• 1 tablespoon rolled oats optional, for extra thickness and fibre
• 1 tablespoon chia seeds optional, for added nutrients
• 1-2 teaspoons honey or maple syrup optional, to taste
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• 1 scoop about 30g vanilla or unflavoured protein powder (optional)

Method

 

1. Add the Liquids First: Pour the 180ml of milk into your blender jug. Add the 150g of Greek yoghurt, 1-2 teaspoons of honey or maple syrup (if using), and the 1/2 teaspoon of vanilla extract. I find that adding the liquids first helps the blender blades move freely and prevents the thicker ingredients from getting stuck.
2. Add Powders and Seeds: Next, add the 2 tablespoons of peanut butter, the pinch of salt, and any optional dry ingredients like the rolled oats, chia seeds, or protein powder.
3. Add the Frozen Banana: Add the frozen banana slices last. Placing the heaviest, frozen ingredient on top helps weigh everything down and encourages a smooth blending vortex.
4. Blend Until Smooth: Secure the lid on your blender. Start blending on a low speed for about 15-20 seconds to break everything up, then increase the speed to high and blend for a further 45-60 seconds, or until the smoothie is completely smooth and creamy. You shouldn't see any chunks of banana or oats remaining.
5. Check Consistency: Stop the blender and check the texture. If it's too thick for your liking, add another splash of milk and blend for 10 seconds to combine. If you'd prefer it thicker, you can add a few more frozen banana slices or a teaspoon more chia seeds.
6. Serve Immediately: Pour your creamy peanut butter smoothie into a tall glass. If you fancy, you can garnish with a sprinkle of chia seeds, some chopped peanuts, or a drizzle of honey before enjoying straight away.

Notes

Best enjoyed immediately. For a thicker smoothie, add more frozen banana or a few ice cubes. Garnish with chopped peanuts or a drizzle of honey.

I truly hope this creamy peanut butter smoothie becomes a staple in your kitchen, just as it has in mine. It’s such a simple, nourishing, and genuinely delicious way to fuel your day. If you give this recipe a try, I would love to hear how it went for you. Please leave a comment below and let me know if you made any of your own delicious variations! Happy blending!
– Ashley