- St. Martha: Patron of Dieticians
Peanut Butter Banana Smoothie
- 1 1/2 Cup ice cubes (or 1 1/2 trays)
- 2 bananas, peeled and chopped
- 3 Ounces nonfat vanilla yogurt
- 3 Tablespoons creamy peanut butter
- 1/3 Cup nonfat milk
- Baked Pork Chops and Stuffing
- Apple Cinnamon Walnut Muffins
- Granola and Greek Yogurt Parfaits
- Black Pepper and Sea Salt Salmon
- Cholula Chicken Tacos with Feta
- Kamut with Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale
- Cherry Tomato, Mozzarella, and Basil Salad
- Italian Sausage with Balsamic Tomatoes, Arugula, Tomatillos, and Feta
- Breakfast Burritos
Peanut butter and banana smoothies have become a staple craving for me since my first ever trip to the Edgartown Bakery in Martha's Vineyard, Mass. Their smoothies are enormously sized and packed with calories, not to mention $7.00 a piece, and so my diet and wallet didn't allow them to frequent my taste buds on a regular basis; however, the flavors and combination never left my list of wants. As it turns out, these flavors are not difficult to replicate, and the calories can be cut by more than half. Here is my rendition of the peanut butter and banana smoothie that can be done in 10 minutes, in your own home — as fatty or as skinny as you want it to be.
See all peanut butter recipes.
Empty the ice into a blender, followed by the chopped bananas, yogurt, peanut butter, and milk. Cover and blend until smooth, 1-2 minutes on a "smoothie" setting. (Add more time for older blenders.) Pour into glasses and enjoy!
Note: For a heartier smoothie (with a little more taste and a little more fat), you can substitute vanilla ice cream for yogurt, add more peanut butter, and another banana.