Berry banana peanut butter smoothie

Berry banana peanut butter smoothie

Berry banana peanut butter smoothie

This thick and fruity smoothie makes a great antioxidant-packed snack. Naturally sweetened by the ripe banana, it’s so easy to make and has a tangy berry kick. Top it with a handful of your favourite granola or an extra drizzle of peanut butter. 



Pink fruit smoothie glass topped with granola, surrounded with scattered blueberries

I’m not really a snacker, in the traditional sense. For as long as I can remember, my blood sugar seems to operate on a 3 hour cycle where I’ll crash into a a hangry fit if I’m not quick enough to throw together something filling – the empty calories from one (or even five) pack of crisps just doesn’t cut it. 

For this reason, and much to the bemusement of some people at the office, you’ll often find me cramming a whole tin of tuna and soy sauce at 11am, or a pot of leftover turkey chilli at four in the afternoon.

pots of raspberries and blueberries

In the recent weeks following the lockdown, it’s been much easier to make smaller trips to the kitchen every couple of hours, which usually results in some less than healthy choices. Especially when you have a dad who keeps on coming back from Waitrose with left-over 20p easter eggs.

So I started trying to come up with some ideas for different kinds of snacks that would win over my new-found luxury of 24/7 kitchen access. The only goal being to make them more  interesting than a tin of tuna – and what better place to start than a smoothie.

Pink fruit smoothie glass topped with granola, surrounded with scattered blueberries

Optional additions

There are a lot of ways to play about with this smoothie and make it your own. Here are some suggestions:

  • Chia seeds: a tablespoon of these is a great way to up the fibre content while also adding in some protein. Let the smoothie sit for at least 5 minutes after adding, to give them time to absorb some of the liquid
  • Oats: adding 50g rolled oats adds a source of slow-release energy, creating a thicker and heartier smoothie 
  • Yoghurt: if you’re not dairy free, try stirring in a tablespoon or two of plain greek yoghurt. Otherwise, I’m all for adding some plain soya yoghurt – it has one of the highest protein content out of all the dairy free options out there
  • Protein powder: I’m always looking for ways to increase the protein content of my food, so I tend bang on a lot about adding protein powder to things. Mixing in a scoop will only add about 50 calories on per serving, but will help turn it into a more filling snack. You’ll want to opt for plain or vanilla flavoured powders here
  • Spinach: this is a great one if you want to sneak in some veggies but don’t want to taste them. I’ve added spinach to smoothies and protein shakes alike, and although it instantly creates a rather tell-tale green colour, you honestly wouldn’t know it was there if you had your eyes shut
Fresh basil and spinach leaves in a ceramic bowl

Smoothie tips

Having tried this smoothie out a couple of times, I’ve discovered a few things that really help make it work.

  1. Use a ripe banana – the first time I made this, I used a banana that was only just turning yellow. The resulting smoothie was still nice, but not very sweet, so I’d highly recommend using a very squidgy ripe banana in yours. One cheeky method that I’ve discovered to instantly ripen bananas is to pop them in the oven with their skin on, at a very low heat for around 15-20 minutes, or until the skin has gone completely black
  2. Freeze your berries first – I forgot to prepare this in advance the first time round, so went ahead and used room-temperature berries. To compensate, I threw in four or five ice cubes into the blender. This seemed to work fine, but when I tried it again with frozen fruit, it definitely blended better
  3. Use non-dairy milk – even if you’re not vegan or non-dairy, coconut milk in particular is very mild and much more watered down than cow’s milk. Personally I find this detracts much less from the fruity taste. 
  4. Add extra milk if needed – the type of blender you use does have an impact on how well the fruit gets mixed in, which changes the overall thickness of the smoothie. Don’t be afraid to add more liquid if needed
  5. Manually stir the mix halfway through blending – some lumps of fruit will often be missed and get stuck at the bottom or on the sides, so it’s worth giving the contents of the blender a rough stir around to dislodge any of these chunks, before giving it another final pulse

Berry banana peanut butter smoothie

A thick, fruity smoothie stuffed with blueberries, raspberries, banana and a scoop of peanut butter. Top with a sprinkle of your favourite granola and an extra drizzle of PB for a hearty snack
Course Drinks, Snack
Cuisine World
Keyword dairy free, fruit, gluten free
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2 large glasses
Calories 242kcal


  • Blender / food processor


  • 75 g (¾ cup) blueberries, frozen
  • 75 g (¾ cup) raspberries, frozen
  • 1 large ripe banana, roughly chopped
  • 45 g (2.5 tbsp) smooth 100% peanut butter, plus extra for optional topping
  • 100 ml (½ cup) dairy free milk, e.g. coconut
  • 1 tsp vanilla extract
  • 2 tsp honey/maple syrup (optional)
  • handful granola for topping (optional)


  • In a food processor, tip in the blueberries, raspberries, banana, peanut butter, milk and vanilla extract. If using room-temperature berries, add four ice cubes into the mix. Blend together for about a minute until smooth, adding in a little extra milk if the mixture looks a bit too thick
  • Give it a taste and add some honey or maple syrup if it needs further sweetening. Give the mixture another quick pulse in the blender to ensure fully mixed
  • Pour into a tall glass to serve, topping with a sprinkle of granola and drizzle of peanut butter if desired
Pink fruit smoothie glass topped with granola, surrounded with scattered blueberries

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