Peanut butter and bananas are blended with coconut milk to make a thick, protein-rich smoothie. One of my readers mentioned making a nut butter smoothie on my Facebook page this week and then I saw someone else mention it on Pinterest too.
It was an interesting idea, so I thought I’d make a dairy-free version and see what it was like. I am impressed! The first sip of peanut butter goodness left a question in my mind. But as I got used to the idea of sipping rather than eating peanut butter, I found I really enjoyed it.
What really impressed me, however, was how it satisfied me and kept me full. I sipped it alongside an egg and sausage link. All of the healthy fats from the coconut cream and peanut butter, the protein from the nuts (and the egg and sausage link), and the carbohydrates from the banana kept me going strong until lunch time.
I thought about adding in some chia seeds to make the protein content even higher, but I couldn't find them when I was making it. I am sure there are a million variations to this idea. I’d love to hear your ideas! I used peanut butter simply because I thought it would be an easier nut butter to drink (because it’s sweet, it goes well in this recipe), but I am definitely going to try some other nut butters as well. One variation I tried was adding in some cocoa powder, which was delicious!
Nut Butter Banana Smoothie (Serves 1)
1 ripe banana (frozen for a thicker, colder drink)
2 tablespoons of peanut butter
1/16 teaspoon of vanilla extract (I used one-half of a 1/8 teaspoon)
2 tablespoons of Artisana Coconut Butter (or similar product)
About 1/2 cup of filtered water or, instead of the water and coconut butter use 1/2 cup of full-fat coconut milk
Blend together in a blender and serve.
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