🥤 Creamy Peanut Butter Banana Smoothie

Bananas: 1 large banana (frozen is best for that thick, creamy texture).
Peanut Butter: 2 tablespoons of creamy peanut butter.
Milk Base: 1 cup of your choice (Almond, Oat, or Dairy milk work perfectly).
Greek Yogurt: 1/4 cup (optional, for extra thickness and protein).
Sweetener: 1/2 teaspoon of honey or maple syrup (optional, as the banana is usually sweet enough).
Toppings: * A few thin slices of fresh banana.
- A light dusting of ground cinnamon.

Prep the Banana: For the best “milkshake” consistency, peel a ripe banana, break it into chunks, and freeze it for at least 2 hours before blending. If you’re in a hurry, use a fresh banana and add 1/2 cup of ice.
Combine: Place the frozen banana chunks, peanut butter, milk, and yogurt into a high-speed blender.
Blend: Start on a low speed and gradually increase to high. Blend for 45–60 seconds until the mixture is completely smooth and no lumps remain.
Adjust Consistency: * Too thick? Add a splash more milk.
- Too thin? Add more frozen banana or a few ice cubes.
Assemble: Pour into a chilled glass.
Garnish: Carefully place two thin banana slices on the surface and sprinkle with a pinch of cinnamon, just like in the photo.

The “Spotty” Rule: Use bananas with brown spots. They have a higher sugar content and a much stronger banana flavor than green or solid yellow ones.
Nut Butter Variations: If you have an allergy, almond butter or sunflower seed butter are excellent swaps that maintain the creamy texture.
Added Nutrition: You can blend in a handful of baby spinach (it will change the color to green, but you won’t taste it!) or a tablespoon of chia seeds for extra fiber.