Banana and Peanut Butter Smoothie

Banana and Greek Yogurt Smoothie Recipe
Maya Visnyei
  • Yield: 4 servings


2 frozen bananas, peeled and sliced
2cups 2 percent reduced-fat milk or soy milk
2tablespoons smooth natural almond butter or peanut butter
1tablespoon maple syrup
1tablespoon flax meal (optional)
1/2cup 2 percent reduced-fat Greek yogurt


  1. Place all ingredients in a blender and process until smooth.

Recipe adapted with permission from Laura Keogh and Ceri Marsh’s How to Feed a Family (Appetite by Random House, 2013).

Nutritional Info *per serving

  • Calories 205
  • Fat 8g
  • Cholesterol 13mg
  • Sodium 90mg
  • Carbohydrate 26g
  • Fiber 3g
  • Protein 9g
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