Peanut Butter Banana Smoothie

Prep Time: 5 minutes
Servings: 1

  • ¾ cup unsweetened almond milk
  • 1 large banana cut into chunks and frozen
  • 2 tablespoons creamy peanut butter
  • ½ cup nonfat plain Greek yogurt
  • ¼ teaspoon ground cinnamon
  • ice (optional)
  1. Place all the ingredients in a blender in the following order: almond milk, banana, peanut butter, Greek yogurt, cinnamon and any extra mix-ins.
  2. Blend until smooth. If you'd like the smoothie thicker, add a few ice cubes and blend again. Pour and enjoy!

If you're not using a high-powered blender, you may need to thin the smoothie with more almond milk to get it to blend properly. A good approach is to add the frozen banana in stages, blending between each.

To store: Refrigerate leftover smoothies in airtight storage containers or jars for up to one day.

To freeze: Freeze smoothies in freezer-safe jars or ice cube trays for up to three months. Let the jars thaw overnight in the fridge before serving. If using an ice cube tray, toss the frozen cubes into the blender for a smoothie on demand.


Per serving: 380 calories; 20 g protein; 19 g fat; 38 g carbohydrates; 21 g sugar; 6 g fiber

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