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Peanut Butter Banana Smoothie (Revisited)

Peanut Butter Banana Smoothie (Revisited)

by Charles Pobee-Mensah, Director of Digital Marketing I've learned a few things since sharing the recipe for a peanut butter banana smoothie back in May. Here is a tweaked version of that recipe, as well as pointers.

Changes Since Last Time

Instead of a half cup of milk, we're going to use a full cup. This will yield about a glass and a half of smoothie. This is a good amount for sharing or seconds. I find that using a full cup of milk makes the beverage a better consistency, but as with anything, you can adjust to your own preferences.

Peanut Butter Banana Smoothie (Revisited)

  • 1 cup milk (variety of your choice)
  • 2 ripe or overripe bananas ((peeled, frozen))
  • 4 tablespoons peanut butter (smooth)
  1. Blend the milk, peanut butter, and the frozen banana in a blender. Blend until incorporated and serve.


  • If you have bananas around that are getting old, peel them in pairs, break them into pieces, and put them in a baggie to go in to go in the freezer. Put them in the baggie first and then break them to keep your hands cleaner. Break each banana into four pieces to make it easier on the blender.
  • Before blending, pour the milk in first. There is often a one cup marker on blenders to keep your measuring cup clean. Add the peanut butter next. Then add the frozen banana pieces. This order works well.
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