Description
Vegan, gluten-free banana peanut butter coffee smoothie made in just 5 minutes! Creamy, naturally sweetened, and packed with protein and caffeine for the perfect breakfast.
Ingredients
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- 2 large frozen bananas, sliced (250-300 grams)
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- 1/2 cup (120 ml) milk of choice
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- 2 shots espresso or 1/4 cup (60 ml) brewed coffee, cooled
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- 2 tablespoons (30 grams) peanut butter
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- 1 tablespoon (10 grams) cacao nibs
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- 1 teaspoon (4 grams) maca powder (optional)
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- 1-2 pitted Medjool dates (optional, for sweetness)
Instructions
If you’re using brewed coffee instead of espresso, make it ahead and let it cool completely. Hot coffee will melt your frozen bananas and give you a thin, watery smoothie
Toss your frozen bananas into the blender first. If you’re using a high-speed blender like a Vitamix, you don’t even need to slice them! Just break them in half and throw them in. Add your milk, cooled coffee or espresso, peanut butter, cacao nibs, and maca powder if using.
Start on low and gradually increase to high speed. Blend until everything is completely smooth and creamy – this usually takes about 30-60 seconds in a high-speed blender. If it’s too thick, add a splash more milk.
Pour into your favorite glass and enjoy right away while it’s at peak creaminess!
Notes
Make It Extra Thick: Use less milk to start – you can always thin it out, but you can’t thicken it easily once it’s too thin!
Boost the Protein: Add a scoop of your favorite protein powder. Chocolate or vanilla both work beautifully here!
Go Full Indulgence: Replace half the milk with coffee ice cream or vanilla ice cream for a total treat!
Prep Ahead: Pre-portion your frozen ingredients into freezer bags. In the morning, just dump, blend, and go!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American