Peanut Butter Banana Smoothie Bowl: My Favorite Easy Breakfast
So, Let Me Tell You About This Peanut Butter Banana Smoothie Bowl
Okay, full disclosure: I love breakfast but I rarely want to bother with anything complicated before 9 AM (I mean, who does?). This peanut butter banana smoothie bowl started as a “what can I throw in the blender?” moment and, not to sound dramatic, but it kind of changed my mornings. Now my kids think I’m some sort of health wizard—which is hilarious because I mostly just eat the toppings straight from the bag. Oh, one time I made it in a rush and accidentally doubled the peanut butter – best “mistake” ever.
Why I Keep Making This (Besides the Fact It’s Delicious)
I make this when I wake up feeling like porridge just won’t cut it, or if I want to clear out random fruit lurking in the fridge. My family goes nuts for this (or “bananas,” but nope, not making that pun here). It’s creamy and cold and, honestly, the peanut butter fixes most of my early-morning crankiness. Sometimes I get a little heavy-handed with honey; nobody complains. Except that one time I used too much flaxseed and even the dog steered clear… Live and learn.
Here’s What You’ll Need (Give or Take)
- 2 ripe bananas (frozen is best, but I’ve blitzed up the squishy ones from the fruit bowl, too)
- 2 tbsp peanut butter (crunchy or smooth—my gran swears by Skippy, but I just use whatever’s on discount)
- 1/2 cup Greek yogurt (plain, but strawberry yogurt gives it a weirdly nice twist, if you ask my niece)
- 1/2 cup milk (almond, oat, actual cow—doesn’t matter; I’ve even used watered down coconut cream in an emergency)
- 1 tsp honey or maple syrup (or don’t, if your bananas are extra sweet)
- A handful of ice, unless your bananas are already frozen and you’re feeling lazy
- Pinch of salt (sounds odd, but trust me)
- Whatever toppings you fancy: granola, chia seeds, sliced almonds, blueberries (sometimes it’s just chocolate chips…)
How I Actually Make This Thing
- Toss your bananas, peanut butter, yogurt, milk, honey, salt, and ice into a blender. I don’t bother layering things precisely—just chuck it all in. If your blender complains, add a splash more milk and give it a shake (with the lid ON, please—I’ve learned that the hard way).
- Blend until smooth; I call it done when it’s whirring up thick and creamy and the color is kind of tan (like an IKEA bookshelf, weirdly). This is when I usually sneak a spoon in for a quick taste—just to “check.”
- Pour the smoothie into a bowl. If it looks a bit too runny, it’ll firm up with the toppings. If it’s too thick, a splash more milk sorts it out.
- Artfully (or not) arrange your toppings. Sometimes I go for everything at once, other days I make it look Instagram-worthy so my sister gets jealous.
- Grab a spoon, wonder if it’s too early for second breakfast, and dive in.
Stuff I’ve Learned—The (Probably) Useful Notes
- Frozen bananas make it thick like soft-serve, but if you forget to freeze them (guilty), just add extra ice, though it might taste a tad watery; it’s still good!
- If you’re allergic to peanuts, almond or sunflower butter totally works (I actually think almond is yummier sometimes, but don’t tell my traditionalist friend Dave…)
- Leaving the bowl to sit 5–10 mins makes the granola soggy, but I secretly love that.
Variations I’ve Tried (Some Winners, Some Not…)
- Adding a handful of spinach—great if you want to feel virtuous (kids might comment on the color though)
- Chocolate peanut butter version: add 2 tsp cocoa powder and more honey. It’s basically dessert for breakfast, not gonna lie.
- I tried adding protein powder once; it tasted chalky. Maybe I bought the wrong brand? I’d check Serious Eats’ guide before you go there.
The Stuff I Use (But You Don’t Actually Need Fancy Gadgets)
- Blender: Any kind. I use a second-hand Ninja, but honestly have made this with a stick blender in a soup pot (don’t ask…)
- Bowl: Uh, anything that holds liquid. Sometimes it’s a mismatched cereal bowl if all the good ones are dirty
- Spoon. Fork if all the spoons are in the dishwasher; still works
Storing Leftovers (Except, Does This Even Last?)
You can keep leftovers in the fridge, covered, for a day—maybe two, but the texture goes weird after that. Though honestly, in my house it never actually lasts more than a day (I had to hide a bowl once; it wasn’t worth the sibling drama…)
Serving: Here’s How We Like It
We usually eat it for breakfast, but I’ve made this for post-gym snacks or even dessert after a BBQ. Sometimes we do a little DIY topping bar with bowls of coconut, cacao nibs, and berries—my sister puts on extra seeds because “fiber,” but I’m here for the mini chocolate chips. Oh, and eat it quick before it melts on a hot day!
Mistakes I’ve Made (So You Don’t Have To!)
- Don’t rush the blending; I used to just pulse it and wound up with banana chunks, which is not the vibe.
- Once, I forgot the salt—turns out, that tiny pinch really does make everything pop.
- Thinking you can use hot milk to “speed things up” (don’t—it melts the ice and everything gets kind of sad).
People Actually Ask Me… (So Here You Go)
- Can I use almond butter instead of peanut butter? Totally. I think it tastes great—sometimes even better. Unless you’re Dave, then nothing beats peanut.
- How do you make it vegan? Swap in non-dairy yogurt, plant milk, and skip honey (maple syrup or even date syrup is fab!). Minimalist Baker has loads of tips for plant-based swaps, too.
- My blender’s a bit rubbish; will this still work? Yes! Just cut your bananas smaller and maybe go with a bit more milk. Or borrow a neighbor’s if you feel like socializing (kidding, kind of).
- Can I prep this the night before? You can, but I actually find it’s better fresh—or at least only assemble the toppings in the morning so nothing gets soggy.
- Is this healthy? “Healthy” means different things to different folks, right? For me, it’s a good breakfast, especially compared to, say, leftover cake (which, yes, I have eaten for breakfast; don’t judge me).
And that’s basically it. Who knew blending up bananas could become a personal tradition? Here’s to easy breakfasts and not having to clean more than one dish. If you’re keen to look up smoothie inspiration, I sometimes get lost on Love & Lemons—lots of fun ideas there (some of theirs are wild but fun to try).
Ingredients
- 2 large ripe bananas, frozen
- 3 tablespoons creamy peanut butter
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 cup granola, for topping
- 1/4 cup fresh berries, for topping
- 1 small banana, sliced, for topping
Instructions
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1Add frozen bananas, peanut butter, Greek yogurt, almond milk, honey, and vanilla extract to a blender.
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2Blend on high speed until smooth and creamy, scraping down the sides as needed.
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3Pour the smoothie mixture into two serving bowls.
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4Top each bowl with granola, fresh berries, and sliced banana.
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5Drizzle with a bit more honey or peanut butter, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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