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Smoothie · Peanut Butter Banana

Peanut Butter Banana Smoothie

2

Hands-free cooking

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  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
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Reading aloud

Before you start

Gather your ingredients

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for peanut butter

    Instead of peanut butter

    • Sunflower seed butter: The same amount. Earthier and a little sweeter.
    • Almond or cashew butter: The same amount. Milder and less salty (add a pinch of salt).
    • Soy nut butter: The same amount. Close in taste and texture; contains soy.

    More for peanut butter

    Cooking for an allergy? Check every label.

  • Swaps for rolled oats

    Instead of oats

    • Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.

    More for oats

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for unsweetened cocoa powder

    Instead of cocoa powder

    • Natural and Dutch-process cocoa: The same amount. Swap freely when the recipe uses baking powder.
    • Unsweetened chocolate: 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp. Fudgier and richer.
    • Carob powder: The same amount. Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.

    More for cocoa powder

Step 1 of 5

Pour the milk into the blender.

Step 2 of 5

Add the frozen bananas, peanut butter, oats, honey, cinnamon, cocoa if using and the ice.

Step 3 of 5

Blend on low to break everything up, then on high until thick and completely smooth.

Step 4 of 5

If the blender stalls, stop it, stir with a spatula and add a splash more milk.

Step 5 of 5

Pour into glasses and serve right away.

All done

Enjoy!

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Ingredients

  • Swaps for milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for peanut butter

    Instead of peanut butter

    • Sunflower seed butter: The same amount. Earthier and a little sweeter.
    • Almond or cashew butter: The same amount. Milder and less salty (add a pinch of salt).
    • Soy nut butter: The same amount. Close in taste and texture; contains soy.

    More for peanut butter

    Cooking for an allergy? Check every label.

  • Swaps for rolled oats

    Instead of oats

    • Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.

    More for oats

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for ground cinnamon

    Instead of cinnamon

    • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
    • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

    More for cinnamon

  • Swaps for unsweetened cocoa powder

    Instead of cocoa powder

    • Natural and Dutch-process cocoa: The same amount. Swap freely when the recipe uses baking powder.
    • Unsweetened chocolate: 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp. Fudgier and richer.
    • Carob powder: The same amount. Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.

    More for cocoa powder