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 Peanut Butter Banana Smoothie with Greek Yogurt! 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!

Ingredients in Peanut Butter Banana Smoothie with Greek Yogurt

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. 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.

Frozen Banana – 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 – I love peanut butter and typically use the natural drippy kind. Almond 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.

How to Make Greek Yogurt Smoothies

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!

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!

Like this recipe? Check these out, too!

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Peanut Butter Banana Smoothie with Greek Yogurt

An easy, delicious, and protein-packed smoothie recipe.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: banana, breakfast, greek yogurt, peanut butter, smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 large or 2 small smoothies

Calories: 575kcal

Author: Taylor

Ingredients

• 3/4 cup milk
• 1 banana preferably frozen
• 1/2 cup plain or vanilla Greek yogurt
• 2 tbsp peanut butter
• 1 tbsp honey

Optional Add Ins:

• 1 tbsp flaxseed meal
• 1 tbsp chia seeds
• handful of baby spinach

Instructions

• Combine all of the ingredients, in the order listed, in a blender.
• Puree until well blended.
• Serve and enjoy!

Nutrition

Calories: 575kcal | Carbohydrates: 72g | Protein: 26g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 262mg | Potassium: 883mg | Fiber: 6g | Sugar: 53g | Vitamin A: 448IU | Vitamin C: 10mg | Calcium: 341mg | Iron: 1mg

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