It’s no coincidence that my last post explained how to make peanut butter. With half a kilo of freshly made nut butter in the fridge, I suddenly started adding it to everything — including smoothies — just to see how it would taste.
I don’t usually publish simple recipes like this; they can feel frivolous when compared with longer pieces about hearty, nutritious vegetable dishes. Still, the idea was straightforward: stir a spoonful of peanut butter into a smoothie. I even told myself, “I won’t post this on the blog, I just want to see if we like it.”
Then I tasted it.
The smoothie exceeded expectations. Its chilled, silky texture and the way the flavours played together made me instantly determined to share it. It’s simple, fast and satisfying — the kind of thing you’ll want to make again and again.
If you followed the peanut butter post and made your own, now’s the perfect moment to use it. Homemade nut butter is easy to make and tastes great, so give it a try if you haven’t already.
Now go put your bananas in the freezer and get your peanut butter ready. I hope you enjoy this smoothie as much as I did.
Banana peanut butter smoothie
By Gavin Wren
Serves 2
Uses a blender
PDF recipe card to download or print
Ingredients
2 bananas (approx. 220 g peeled weight), chopped and frozen
300 ml milk of your choice — dairy, oat, almond, hemp, etc.
1/2 teaspoon ground cinnamon
50 g peanut butter
Directions
Frozen ‘nanas
Frozen bananas keep this smoothie cold and thick. If you only have fresh bananas, it will still taste great — add a few ice cubes to chill it.