Chocolate Peanut Butter Banana

I discovered this smoothie on a rushed Tuesday morning when I had exactly five minutes before heading out and nothing in the kitchen but a banana going soft on the counter, a jar of peanut butter I'd been meaning to use, and cocoa powder from last month's baking attempt. The blender whirred it all together into something so creamy and satisfying that I've made it at least twice a week since. It's become my answer to that weird hunger that hits mid-morning—not quite breakfast, not quite a snack, but exactly what I need.

My sister showed up one weekend with her partner, both of them starving after a long drive, and I made two of these while we caught up at the kitchen counter. They demolished them in seconds and asked for the recipe, which felt like the highest compliment. Now whenever they visit, it's the first thing they request.

Ingredients

• 1 large ripe banana, peeled and sliced: Use one that's already past bright yellow—it'll be naturally sweet and blend smoother than an underripe one.
• 1 cup milk (dairy or plant-based): Oat and almond milk make it extra creamy, but whatever you have works fine.
• 2 tablespoons unsweetened cocoa powder: The unsweetened kind matters here because the honey and banana handle sweetness; regular hot chocolate mix will make it too sugary.
• 2 tablespoons creamy peanut butter: Smooth is easier to blend evenly, but natural peanut butter works if that's what's in your pantry.
• 1–2 tablespoons honey or maple syrup: Start with one tablespoon and taste as you go—the banana already brings sweetness.
• 1/2 teaspoon pure vanilla extract: This is small but essential; it rounds out the chocolate and peanut flavors in a way nothing else can.
• 1 cup ice cubes: Frozen banana slices work too and make the whole thing thicker, which some mornings you'll prefer.

Instructions

Gather everything in your blender:

Slice the banana directly into the blender pitcher, then add the milk, cocoa powder, peanut butter, honey or maple syrup, and vanilla. The ice goes in last so it doesn't scatter things around as you pour.

Blend until it sounds creamy:

High speed for about 30 to 60 seconds—you'll hear the texture change from chunky to smooth, and that's your cue. If you go too long, you'll feel it get warm, which nobody wants.

Taste and adjust:

Pour a tiny bit into a spoon and check the sweetness level. If it needs more honey, add a teaspoon, blend for five more seconds, and taste again.

Pour and serve right away:

These taste best the second they're done; sitting around lets the ice melt and waters everything down.

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I've learned this smoothie is my answer to the mid-afternoon slump when coffee feels too strong and a snack feels too small. Sipping it while sitting in the sun by the window, I realized it's one of those quiet kitchen victories—something that tastes completely indulgent but happens to be genuinely good for you.

When to Make This

Monday mornings when you need something that feels like self-care but takes no time, this is it. I also make doubles on Sundays to pour into jars for weekday grab-and-goes, though they're best within a day. Late afternoon when energy dips, one of these hits differently than a cookie, though it tastes like you're treating yourself to one.

Variations That Actually Work

Swap the peanut butter for almond butter or cashew butter if you want something lighter but still nutty, or sunflower seed butter if peanuts are off the table. Add a scoop of vanilla or chocolate protein powder and you've got something that'll keep you satisfied for hours. For the diehard chocolate lovers, I've swapped a tablespoon of cocoa powder for a tablespoon of chocolate syrup, though then it reads more like a milkshake.

Make It Your Own

This smoothie is forgiving, which is why it works as often as I make it. The banana brings natural sweetness, the milk keeps it creamy no matter which kind you use, and the cocoa and peanut butter are flexible enough to lean however you want. The magic happens when you taste it mid-blend and realize you can adjust anything in seconds.

• Frozen banana slices instead of fresh banana make the texture thick and almost dessert-like.
• A pinch of salt in the blender brings out the chocolate flavor in a way that tastes almost professional.
• If you prefer less sweetness, cut the honey to half a tablespoon and let the banana and peanut butter do the work.

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This smoothie has become the thing I make when I want to feel put-together without actually trying. It's proof that five minutes and a blender can turn into something that tastes like you planned the whole thing.

Recipe FAQs

→ Can I use plant-based milk instead of dairy?

Yes, plant-based milk like almond, soy, or oat milk works well to keep it vegan and dairy-free.

→ How can I make the smoothie thicker?

Using frozen banana slices or adding more ice cubes will create a thicker, creamier texture.

→ What alternatives exist for peanut butter?

Almond butter, cashew butter, or sunflower seed butter can be used for different flavors or allergen concerns.

→ Is it possible to increase the protein content?

Yes, adding a scoop of protein powder boosts the nutritional value without altering the flavor much.

→ How to adjust sweetness in the blend?

Add honey or maple syrup gradually to achieve the desired level of sweetness.