Flower and Sugar

Smoothie Adventures: Peanut Butter Banana

We are three weeks into the spring semester and it has been CRAZY! Teaching statistics is such a different ballgame from anything else I’ve tried. While I am loving it – it has been very time consuming and having these frozen smoothies has been a HUGE help! Matt and I make a bunch over the weekend, we freeze them, and in the evening I pick out my flavor and pop it in the fridge and it’s ready to go the next morning!

While most of the smoothie flavors we’ve been trying have been green smoothies, or at least fruit based, Matt and I are huge peanut butter fans – so it’s probably no surprise that a peanut butter smoothie has shown up! It’s a bit of a treat that I saved for a Friday morning. This smoothie was wonderful when we had a taste the day we made them, it’s super smooth and creamy. But a word of warning, it was a bit icy after it had been frozen. Next time we make it we plan to increase the liquid ingredients and we might try frozen bananas. I think it’s just a matter of time before I decide to try a chocolate smoothie :)

Recipe

  • 2 bananas
  • ½ cup vanilla yogurt
  • ¼ cup peanut butter
  • ½ cup milk
  • 1 cup ice

Makes 2-3 smoothies

Blend all ingredients until smooth to your desired consistency. Pour about 8-10 oz into 12 oz Kerr jars and freeze. Refrigerate the smoothie the night prior or pull out of the freezer a few hours before you are ready to eat and shake up or mix to regain smoothie consistency.

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