I’m coming around to the idea of breakfast smoothies.
And yes, I am arriving so late to this party. While everyone else has been blending their greens, juicing their beets, and sipping away for years, I’ve just been over here…chewing.
Because in the past, whenever I considered the ingredients of a smoothie for breakfast, I always thought they’d be a heck of a lot more filling when eaten separately and in whole form. I wondered how long a meal sipped through a straw could sate me. But then, I also never considered adding something quite as substantial as nut butter, or the fact that Target would start selling gorgeous paper straws that would make me want to drink milkshakes all day long.
And so. Here we are at my breakfast table, reformed.
This is a deliciously creamy blend of banana, peanut butter, and milk, with a bit of vanilla for aroma and warmth. The protein and fat give it staying power–making it less of a fruity drink and more of a meal. I was tempted to use Greek yogurt in place of the milk for a richer, silkier texture, but I feared that its tang would overpower the other flavors. Feel free to play with the dairy options to find what suits your taste.
Peanut Butter Banana Smoothie
1 medium banana
3/4 cup low-fat milk (dairy or non-dairy)
2 tablespoons peanut butter
1 to 2 drops vanilla extract
3 ice cubes
Combine all ingredients in a blender and pulse until smooth. Serve immediately.
*Tip: Try slicing the banana and freezing it before blending so that you can omit the ice and create an even creamier, less icy texture.
Nutrition Information for 1 Smoothie (Entire Recipe): Calories 395, Total Fat 18.4 g, Total Carbohydrate 42.9 g, Dietary Fiber 4.8 g, Sugars 25.1 g, Protein 15.3 g
Tell me: Do you like smoothies? If so, what’s your favorite blend?