Peanut butter Banana Smoothie with Greek Yogurt is a go-to breakfast on-the-go in our house! It is full of flavor, not too-sweet, and packed with protein. This Greek Yogurt smoothie is the perfect start to your day and will keep you full until lunchtime!
It occurred to me awhile ago that I haven’t shared many of the things that I make on a regular basis. For example, how I get my eggs perfectly scrambled or the crispy fried brussels sprouts I make at least once a week. I think that needs to change – starting with this Greek Yogurt smoothie! I make this smoothie with Greek yogurt all. the. time!
Over the years, my smoothie recipe is pretty loose – I don’t use a measuring cup anymore. But to get it just perfect for you, I measured it out a few times and now have it to share! This is the perfect ratio of milk, Greek yogurt, banana, peanut butter, and honey.
Milk – you can use any kind of milk that you prefer! We usually have 2% milk or unsweetened vanilla almond milk, which I love for smoothies.
Greek Yogurt – I prefer to use plain whole milk Greek yogurt which is high in protein and low in added sugar. You can also use vanilla, which will add good flavor and some more sweetness to the smoothie. You may want to adjust the amount of honey that you use if you use vanilla yogurt.
Banana – Bananas add fiber and nutrients to the smoothie and a hint of sweetness. I use a frozen banana in my smoothie instead of ice. It makes the smoothie super creamy and you won’t get any ice chunks in your smoothie. If you don’t have a frozen banana, add a handful of ice to your smoothie along with the unfrozen banana. Also – the more ripe your banana, the sweeter it will be. I like to cut up a bunch of ripe bananas and freeze them for my banana smoothies!
Honey – adds some sweetness to the smoothie!
Peanut Butter – Peanut butter adds more protein and flavor to this easy smoothie. I love peanut butter and typically use the natural drippy kind. Almond butter or another type of nut butter would also work!
Other Add-Ins: sometimes I add flaxseed meal and chia seed to my smoothie to make it more nutrient dense. A tablespoon of each is usually what I do. I have also added a tablespoon of brewers yeast to this recipe to enhance my milk supply while breastfeeding. If you like adding some greens to your smoothies, go ahead and add a handful of baby spinach.
This peanut butter smoothie recipe is super easy to make.
Simply add all of the ingredients, starting with the milk, to the blender. I have found that smoothies blend much easier when you add the liquid first, so that is why I recommend adding the milk first.
You can finish it with a drizzle of peanut butter, some chopped peanuts, chia seeds, and sliced bananas if you’re feeling fancy!
Greek Yogurt Smoothie Bowl. You can also make this recipe into a Greek yogurt smoothie bowl, if you’d like. I love smoothie bowls because they can be eaten with a spoon and feels a little bit more meal-like. Simple reduce the milk to 1/2 cup and the consistency will be thicker. Top with some granola, sliced bananas or strawberries, and dig in!
Greek Yogurt Smoothie Without Banana. You can definitely omit the banana in this recipe if you don’t have one or you don’t like bananas. You could add other frozen fruit like strawberries or blueberries instead, or just add in a handful of ice to replace the frozen banana.
Greek Yogurt Popsicles. You can use this mixture to make popsicles! Just pour into popsicle molds and freeze.