I made a peanut butter banana weight loss smoothie that doubles as a Healthy Banana Smoothie Breakfast and might be the simple secret to curbing midmorning snacking.

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I used to skip breakfast until I found a peanut butter banana combo that actually keeps me full, so I started calling it my morning lifesaver. This Banana Peanut Butter Smoothie For Weight Loss blends ripe banana with natural peanut butter for a creamy kick that’s way more satisfying than bland cereal.

It’s one of those Smoothie Recipes With Bananas that tricks your body into feeling full but not sluggish, and yeah I test lots of Peanut Smoothie Recipes so I can say that. Its simple, kinda addictive, and makes me curious what small tweak will make it even better.

Trust me, one sip and you’ll wonder why you waited so long.

Ingredients

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Banana: adds fiber and potassium, natural sweetness and creamy texture, helps curb sweet cravings too.
Peanut butter: supplies protein and healthy fats, boosts satiety but watch portion sizes in moderation.
Protein powder: adds protein to support muscle and keep you full after workouts.
Almond milk: unsweetened and low calorie, keeps the smoothie light and creamy and dairy free.
Greek yogurt: packs protein and probiotics, it’s tangy, creamy and adds extra fullness.
Flaxseed or chia: offers fiber and omega 3, thickens the drink and helps digestion.
Cinnamon: adds warm flavor with almost no calories, may help steady blood sugar.

Ingredient Quantities

1 medium banana ripe or frozen

1 tablespoon natural peanut butter creamy or crunchy

1 scoop protein powder about 25 to 30 g vanilla or unflavored optional

1 cup unsweetened almond milk or other unsweetened plant milk

1/2 cup plain low fat Greek yogurt

1 tablespoon ground flaxseed or chia seeds

1/2 teaspoon ground cinnamon

4 to 6 ice cubes

Pinch of salt optional

How to Make this

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1. Gather everything: banana (ripe or frozen), 1 tbsp peanut butter, 1 scoop protein powder if using, 1 cup unsweetened almond milk, 1/2 cup plain low fat Greek yogurt, 1 tbsp ground flaxseed or chia, 1/2 tsp ground cinnamon, 4 to 6 ice cubes and a pinch of salt if you want.

2. If using a fresh banana, slice it into rounds so it blends easier, if frozen break or chop it up a bit.

3. Put the banana and peanut butter in the blender first, this helps the nut butter blend smoother and not stick to the blades.

4. Add the protein powder now if you chose to use it, then pour in the almond milk and scoop in the Greek yogurt.

5. Sprinkle in the ground flaxseed or chia seeds, the cinnamon, and the pinch of salt.

6. Add the ice cubes (start with 4, add more later if you want it thicker).

7. Blend on high until totally smooth, stop and scrape down the sides once or twice, taste it — if it’s too thick add a splash more almond milk, if too thin add an ice cube or extra frozen banana chunk and blend again.

8. Pour into a glass, sprinkle a little extra cinnamon or a pinch of seeds on top if you like, drink right away for best fullness and flavor.

Equipment Needed

1. Blender capable of crushing ice (high speed is best, but any will do)
2. Measuring cup and measuring spoons for milk, peanut butter, flax etc.
3. Tablespoon or small spoon for the peanut butter and protein scoop
4. Rubber spatula or silicone scraper to wipe down the sides while blending
5. Sharp knife to slice a fresh banana
6. Cutting board for slicing and chopping
7. Tall glass or travel cup to pour and drink from right away
8. Ice tray or freezer access for ice cubes and frozen banana pieces, dont forget it

FAQ

Q: Will this smoothie actually help me lose weight? A: Yes it can help if you use it as part of a calorie controlled plan. The banana, Greek yogurt and protein powder add protein and fiber so you feel full longer, but peanut butter is calorie dense so stick to 1 tbsp and watch portion sizes.

Q: Can I swap any ingredients? A: Sure. Use almond or soy milk for dairy free, swap peanut butter for almond or sunflower seed butter, use chia instead of flax, and pick a plant protein powder to make it vegan. Just know swaps can change calories and protein.

Q: When's the best time to drink it? A: Morning or after a workout are best — it works as a quick breakfast or recovery shake. Avoid using it as a late night snack if you're trying to cut calories.

Q: How do I make it lower in calories? A: Use half a banana or a small banana, skip or halve the peanut butter, use water or extra ice instead of more milk, and pick a low calorie protein powder. Adding extra ice or spinach can bulk it up without many calories.

Q: Can I make it ahead and store it? A: You can refrigerate it up to 24 hours but it will separate and taste a little flat, just shake or re-blend. For longer storage freeze in portions and blend from frozen with a splash of milk.

Q: Any blending tips for a creamy smoothie? A: Put liquids in first, then protein or powders, then yogurt and banana, ice last. Use a frozen banana for extra creaminess, pulse to break up ice, and add a splash more milk if it's too thick. A pinch of salt brings out the peanut flavor.

Banana Peanut Butter Smoothie For Weight Loss Recipe Substitutions and Variations

Banana: swap with 1/2 cup frozen mango or 1/2 an avocado for creaminess and less sugar; frozen mango gives sweetness, avocado makes it extra silky.
Peanut butter: use 1 tbsp almond butter, sunflower seed butter (for nut allergies), or 1 tbsp powdered peanut butter mixed with water for fewer calories.
Protein powder: skip it and add 3/4 cup silken tofu or 1/2 cup cottage cheese for protein, or use pea or soy protein powder if you want a vegan option.
Plain low fat Greek yogurt: replace with 1/2 cup unsweetened soy yogurt, 1/2 cup kefir for extra probiotics, or 1/4 cup silken tofu to keep it dairy free.

Pro Tips

– Freeze banana pieces ahead of time and use them frozen instead of lots of ice, it makes the smoothie creamier and less diluted (start with less almond milk if banana is frozen).

– To avoid peanut butter clumping or sticking to the blades, warm the jar a few seconds in the microwave or stir a tablespoon of milk into the peanut butter first so it blends smoother.

– If you use protein powder, make a quick slurry by mixing the powder with a splash of almond milk in a cup first, then add to the blender so you dont get dry clumps.

– For a thicker, more filling texture without more ice, add a small handful of quick oats or let chia seeds sit in the milk for 5 minutes before blending; both add creaminess and keep you full longer.

– Save time and cleanup: pack dry ingredients into single-serve bags or jars and freeze banana slices in portions, then rinse the blender immediately after blending by filling it half with warm water and a drop of dish soap and pulsing once.

Banana Peanut Butter Smoothie For Weight Loss Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a peanut butter banana weight loss smoothie that doubles as a Healthy Banana Smoothie Breakfast and might be the simple secret to curbing midmorning snacking.

Servings

servings

Calories

471

kcal

Equipment: 1. Blender capable of crushing ice (high speed is best, but any will do)
2. Measuring cup and measuring spoons for milk, peanut butter, flax etc.
3. Tablespoon or small spoon for the peanut butter and protein scoop
4. Rubber spatula or silicone scraper to wipe down the sides while blending
5. Sharp knife to slice a fresh banana
6. Cutting board for slicing and chopping
7. Tall glass or travel cup to pour and drink from right away
8. Ice tray or freezer access for ice cubes and frozen banana pieces, dont forget it

Ingredients

1 medium banana ripe or frozen
1 tablespoon natural peanut butter creamy or crunchy
1 scoop protein powder about 25 to 30 g vanilla or unflavored optional
1 cup unsweetened almond milk or other unsweetened plant milk
1/2 cup plain low fat Greek yogurt
1 tablespoon ground flaxseed or chia seeds
1/2 teaspoon ground cinnamon
4 to 6 ice cubes
Pinch of salt optional

Directions

Gather everything: banana (ripe or frozen), 1 tbsp peanut butter, 1 scoop protein powder if using, 1 cup unsweetened almond milk, 1/2 cup plain low fat Greek yogurt, 1 tbsp ground flaxseed or chia, 1/2 tsp ground cinnamon, 4 to 6 ice cubes and a pinch of salt if you want.
If using a fresh banana, slice it into rounds so it blends easier, if frozen break or chop it up a bit.
Put the banana and peanut butter in the blender first, this helps the nut butter blend smoother and not stick to the blades.
Add the protein powder now if you chose to use it, then pour in the almond milk and scoop in the Greek yogurt.
Sprinkle in the ground flaxseed or chia seeds, the cinnamon, and the pinch of salt.
Add the ice cubes (start with 4, add more later if you want it thicker).
Blend on high until totally smooth, stop and scrape down the sides once or twice, taste it — if it’s too thick add a splash more almond milk, if too thin add an ice cube or extra frozen banana chunk and blend again.
Pour into a glass, sprinkle a little extra cinnamon or a pinch of seeds on top if you like, drink right away for best fullness and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.