If ever there were a basic smoothie that I will always love, never tire of, and be making until I’m 100 years old – y’all, this one would be it. It’s so super basic and easy to throw together; honestly the hardest part is remembering to buy too many bananas so that you can cut some of the super ripe ones up and freeze them.
No, really, I’m serious. I can remember recipes that my mom made a billion years ago but I can’t remember to buy more bananas. And the sad thing is that I can’t even blame it on mommy brain or anything because I ALWAYS HAVE A LIST AND STILL FORGET. Luckily our new house is close to one of my favorite stores and I can always stop in…but really. Who forgets the bananas?
So here’s the deal: I call this a “skinny” peanut butter banana smoothie because I use unsweetened almond milk and I use PB2 powdered peanut butter. That automatically cuts down on the sugar and fat, although the bananas are super ripe so they have plenty of sweetness and fat in moderation is not a bad thing. Usually when I make this smoothie I’m pairing it with another dish as part of a meal, so the PB2 does a great job of getting in the peanut butter flavor without adding more fat. And per usual I always add spinach in (although I left it out to keep all of my smoothies from looking the same in their glamor shots).
A basic but a goody, y’all, basic but a goody!
- 1 cup milk of choice (I prefer unsweetened almond milk)
- 1 medium ripe banana, sliced and frozen
- 2 Tbsp PB2 or other powdered peanut butter
- 1 Tbsp coconut oil (optional)
- Combine all ingredients in a high-powered blend and blend til smooth.
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