Banana Peanut Butter Coffee Smoothie

Banana peanut butter coffee smoothie is the perfect solution for busy mornings when you need breakfast and your caffeine fix in one delicious glass! This creamy, energizing smoothie tastes like a peanut butter milkshake with a coffee kick, and it’s packed with protein to keep you full until lunch.

I started making this last year when I was tired of choosing between coffee and breakfast, and now it’s my go-to weekday morning ritual. With just 5 minutes and a handful of ingredients, you’ll have a restaurant-quality smoothie that costs a fraction of what you’d pay at a coffee shop.

Why You’ll Love This Recipe

• Coffee + Breakfast in One – Get your morning caffeine and a nutritious meal all blended together!
• Naturally Sweet – No added sugar needed thanks to ripe frozen bananas.
• Super Filling – Protein and healthy fats keep you satisfied for hours.
• Ready in 5 Minutes – Faster than waiting in the drive-thru line!
• Customizable Caffeine – Make it as strong or mild as you like with espresso or regular coffee.

Equipment Needed

• High-speed blender (Vitamix or Blendtec) or regular blender
• Measuring cups and spoons
• Tall glass (16 oz)
• Coffee maker or espresso machine

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Ingredients You’ll Need

• 2 large frozen bananas, sliced (about 2 cups or 9-10 oz)
• 1/2 cup milk of choice (dairy, almond, oat, or cashew)
• 1/4 cup brewed coffee, cooled (or 2 shots espresso)
• 2 tablespoons peanut butter (creamy or crunchy)
• 1 tablespoon cacao nibs (or 1 tablespoon cocoa powder)
• 1 teaspoon maca powder (optional, for extra energy)
• 1-2 Medjool dates, pitted (optional, for extra sweetness)

Ingredient Notes

• Frozen Bananas: This is KEY! Frozen bananas create that thick, creamy texture. Whenever bananas get spotty, peel and freeze them in a zip-top bag. They keep for up to a year!
• Coffee: Brew your coffee ahead and let it cool completely, or use espresso shots. Hot coffee will melt the bananas and make the smoothie thin and watery.
• Milk: Any milk works! I love cashew milk for extra creaminess. For a richer smoothie, use half milk and half coffee or vanilla ice cream.
• Peanut Butter: Regular creamy peanut butter gives the best texture. For lower calories, PB2 powder works but won’t be quite as creamy.
• Cacao Nibs: These add chocolate flavor without sweetness. Swap for cocoa powder (start with 1 tablespoon) or even chocolate ganache for a treat!
• Dates: Only add if your bananas weren’t very ripe. The coffee and cacao are bitter, so taste and adjust sweetness as needed.

Step-by-Step Instructions

Step 1: Prep Your Coffee

Brew your coffee and let it cool completely (I make mine the night before and refrigerate it). Hot coffee will turn your smoothie into a thin, sad mess instead of a thick, creamy dream!

Step 2: Add Ingredients to Blender

Place frozen banana slices in your blender first (no need to slice if using a high-speed blender—just break in half). Add milk, cooled coffee, peanut butter, cacao nibs, and maca powder if using. If you’re adding dates and using a regular blender, blend them with the liquid ingredients first to prevent chunks.

Step 3: Blend Until Creamy

Start on low speed and gradually increase to high. Blend for 30-60 seconds until completely smooth and creamy. If it’s too thick, add a splash more milk.

Step 4: Taste and Adjust

Taste your smoothie and adjust as needed. Want it sweeter? Add a date or a drizzle of honey. Need more coffee flavor? Add another shot of espresso.

Step 5: Serve Immediately

Pour into a tall glass and enjoy right away. Top with a sprinkle of cacao nibs or a drizzle of peanut butter

Pro Tips & Cooking Hacks

• Banana Ripeness: Use very ripe (spotty) bananas before freezing for maximum sweetness and the best flavor.
• Prep Freezer Packs: Pre-portion all frozen ingredients into zip-top bags. In the morning, just dump and blend!
• Protein Boost: Add a scoop of vanilla or chocolate protein powder for extra staying power.
• Make It Thicker: Use less liquid to start—it’s easier to thin out than thicken up!
• Instant Coffee Hack: No brewed coffee? Dissolve 1-2 teaspoons instant coffee in 2 tablespoons hot water, then cool.

Tips & Variations

Storage: This smoothie is best enjoyed immediately, but you can store it in an insulated cup in the fridge for up to 8 hours. It will separate, so shake well before drinking. You can also freeze in ice cube trays and reblend with a splash of milk later.

Make It Decaf: Use decaf coffee or skip the coffee entirely and add an extra 1/4 cup milk plus 1/2 teaspoon vanilla extract for a classic peanut butter banana smoothie.

Indulgent Version: Replace half the milk with coffee ice cream or vanilla ice cream, and add a tablespoon of chocolate ganache for a total treat that still has nutritional value from the banana and peanut butter!

Serving Suggestions

This smoothie is perfect for rushed weekday mornings, post-workout recovery, or as a healthier afternoon pick-me-up when you’re dragging. I love drinking it on my commute or sipping it while I get ready for the day.

Top it with granola, extra cacao nibs, or a drizzle of peanut butter for added texture. For a complete breakfast, pair it with a slice of whole grain toast with almond butter or a hard-boiled egg for extra protein.

Common Mistakes

• Using fresh bananas: You’ll get a thin, watery smoothie instead of thick and creamy. Always use frozen!
• Hot coffee: This melts the frozen bananas instantly and ruins the texture. Coffee must be completely cooled.
• Not tasting before serving: Coffee and cacao are bitter, so you might need to adjust sweetness based on your banana ripeness.
• Over-blending: Once smooth, stop! Over-blending can warm up the smoothie and make it thin.

What to Serve With Banana Peanut Butter Coffee Smoothie

While this smoothie is filling enough to be a complete breakfast, it pairs beautifully with protein-rich sides like Greek yogurt with berries, a handful of almonds, or some cheese and whole grain crackers.

On weekends when I have more time, I love enjoying it alongside scrambled eggs and avocado toast.

For a grab-and-go breakfast, pack it in a thermos with a protein muffin or energy balls. The combination gives you sustained energy without the mid-morning crash you’d get from a pastry and coffee!

Frequently Asked Questions

Can I use fresh bananas instead of frozen?

You can, but you’ll need to add ice cubes to get that thick, creamy texture. Frozen bananas really are the secret to a perfect smoothie consistency!

How much caffeine is in this smoothie?

It depends on your coffee! Two espresso shots have about 120-140mg of caffeine, while 1/4 cup brewed coffee has about 50-60mg. Adjust based on your caffeine tolerance.

Can I make this the night before?

It’s best fresh, but you can store it in an insulated bottle in the fridge overnight. Shake well before drinking as it will separate. The texture won’t be quite as perfect, but it’ll still taste great!

Is this smoothie kid-friendly?

Absolutely! Just skip the coffee and use an extra 1/4 cup milk or even chocolate milk for a fun treat. You can also use decaf coffee for older kids who like the flavor.

💬 Tried this recipe? Leave a comment and rating below! I’d love to know if you added protein powder, made it extra caffeinated, or came up with your own twist!