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A thick peanut butter banana smoothie topped with banana slices and cinnamon in a clear glass on a red background.
Breakfast · American

Peanut Butter Banana Smoothie

Breakfast you can drink on the way out the door. Frozen banana does the work of ice cream here, so it comes out thick and cold without watering down, and the peanut butter makes it filling enough to last until lunch. Five minutes, one blender.

Quick facts

5 min(5 prep, 0 cook)

2 servings

  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free

Contains: Peanuts, Soy

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2 ripe bananas, peeled, sliced and frozen
  • 3 tbsp creamy peanut butter
  • 1½ cups unsweetened soy milk
  • 1–2 tsp maple syrupoptional
  • 1 pinch ground cinnamonoptional
  • ½ cup ice cubesoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Pour the soy milk into a blender first, then add the peanut butter, the frozen banana slices, the maple syrup and the cinnamon. If your bananas aren't frozen, add the ice too.

    • 1½ cups unsweetened soy milk
    • 3 tbsp creamy peanut butter
    • 2 ripe bananas
    • 1–2 tsp maple syrup
    • 1 pinch ground cinnamon
    • ½ cup ice cubes
  2. 2

    Blend on high until completely smooth with no chunks of banana left, about 1 minute. If the blades stall, stop, stir with a spoon and blend again. If it's too thick to pour, add 2 to 4 tbsp more soy milk and blend for a few seconds.

    • 1½ cups unsweetened soy milk
  3. 3

    Pour into 2 glasses and drink right away, while it's cold and thick.