This chocolate peanut butter banana smoothie is basically dessert in a glass—but made with bananas, milk, and Greek yogurt, so we’re calling it breakfast. It’s thick, creamy, chocolatey, peanut buttery magic. Ready in 5 minutes, no weird ingredients, no drama, just a really good smoothie you’ll want on repeat.
What makes this smoothie next-level
We’ve got easy and healthy covered—but we’ve also got a full-on chunky monkey situation happening here, and I am not mad about it.
- It’s thick, creamy, and frosty – Frozen bananas are the MVP here. They give you that milkshake-y texture without the need for any “banana ice cube” DIY nonsense or sad, chalky protein powder.
- Chocolate + peanut butter = no notes – Honestly, when has that combo ever let you down? It’s cozy, it’s indulgent, it’s the smoothie equivalent of wearing fuzzy socks and pretending your blender is a milkshake machine.
- No weird stuff required – Just real, wholesome ingredients you probably already have. Milk, yogurt, peanut butter, cocoa, banana, vanilla. That’s it. No mysterious powders or frozen yogurt bricks from 2018 (which, coincidentally, is the year I first shared this recipe here – haha!)
Printable recipe
Chocolate Peanut Butter Banana Smoothie
Ingredients
- ¾ cup milk (more or less to taste and as needed)
- ½ cup Greek yogurt (plain or vanilla)
- 2 cups frozen banana slices (OR use 2 cups sliced fresh bananas and 4-6 ice cubes)
- 2 tablespoons creamy peanut butter (I use all-natural, unsweetened peanut butter)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients in a high-powder blender.
- Blend until smooth. If it's too thick, add a little more milk. If it's too thin, blend in a few ice cubes.
Smoothie secrets (aka how not to mess it up)
There’s not much to say here – this smoothie isn’t out here earning Michelin stars, it’s just trying to get you through the morning without a meltdown 😅 But still, a few pointers to keep you from monkeying around (sorry, had to) in the kitchen:
- Frozen bananas = magic: They’re the secret to that thick, milkshake-like texture. Fresh bananas + ice cubes work in a pinch, but frozen is the real MVP.
- Peanut butter matters: I use natural, unsweetened PB. If yours is sweetened, just know your smoothie will lean more milkshake (not a bad thing).
- Cocoa powder: Unsweetened all the way. You want that deep chocolate flavor while staying in control of sweetness. In full disclosure: I have used hot cocoa mix before, and it was fine – just sweeter and less rich.
- Want it sweeter? Add a drizzle of honey, maple syrup, or a couple dates. Taste and adjust, no shame.
- Too thick? Add milk. Too thin? Blend in ice or a few more banana slices. This smoothie is low-maintenance like that.
Easy swaps & answers before you even ask
- No Greek yogurt? Skip it and use more milk—just toss in a couple extra ice cubes for creaminess.
- Nut allergy? Sunflower seed butter or tahini will work in place of peanut butter. Different vibe, still delicious.
- Dairy free? Use whatever you’ve got. Whole milk and Greek yogurt = ultra creamy. Almond milk and dairy-free yogurt? Totally fine.
Can I make it ahead?
You can, but here’s the deal: this smoothie is best fresh. That thick, dreamy texture doesn’t totally hold up in the fridge—it tends to separate and thin out a bit. If you really want to make it ahead, store it in an airtight container and give it a good shake or re-blend before drinking. It’s still tasty, just not quite the same vibe.
Pro tip: Blend everything except the frozen banana and ice, then store that base in the fridge. When you’re ready, just add the cold stuff and blend—fresh taste, faster prep.
💬 Made it? Loved it?
Tell me all about it! Drop a comment and leave a star rating below—I seriously love hearing when a recipe becomes a new fave.
And if this chocolate peanut butter banana smoothie saved your morning (or sweet tooth)… go ahead and Pin it so you don’t lose it in the great smoothie scroll of 2025.
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