I created a Chocolate Smoothie Recipe with peanut butter, cacao powder, and frozen banana that works as a healthy dessert or post-workout recovery, and I bet you’ll be intrigued by how few ingredients it takes.

Jump to Recipe

I never thought a smoothie could feel like a tiny, delicious secret. The idea of a frozen banana and peanut butter paired with deep chocolate notes makes me do a double take, like wait is this actually good for me?

This Chocolate Smoothie Recipe kept popping into my head during boring meetings and late night snack runs, and honestly it’s one of those Banana Smoothie Ideas you try on a dare. I tell myself I’ll just taste it, but somehow there’s always an empty glass, so yeah, curiosity wins every time and I kinda don’t regret it.

Ingredients

Print Recipe (No Advertisments)

Banana: Frozen, naturally sweet, adds potassium and fiber, thickens texture, keeps things creamy.
Almond milk: Low calorie, dairy-free base, mild flavor, adds liquid without extra sugar.
Peanut butter: Rich in protein and healthy fats, makes it filling, a touch savory too.
Cacao powder: Deep chocolate taste, antioxidant rich, low sugar, gives bitter cocoa notes.
Greek yogurt or protein: Adds protein and creaminess, yogurt brings a light tang.
Maple syrup or honey: Natural sweeteners, add depth, use sparingly to control sugar.
Chia or flaxseed: Tiny fiber bombs, add omega-3s, thickens slightly and boosts satiety.

Ingredient Quantities

1 large frozen banana, peeled and broken into chunks (about 1 cup)

1 cup unsweetened almond milk or any milk you prefer

2 tbsp natural peanut butter

2 tbsp unsweetened cacao powder or cocoa powder

1/2 cup plain Greek yogurt or 1 scoop chocolate protein powder (optional)

1 tbsp maple syrup or honey, to taste (optional)

1/2 tsp vanilla extract (optional)

Pinch of salt

4 to 6 ice cubes if banana is not fully frozen (optional)

1 tbsp chia seeds or ground flaxseed for extra fiber (optional)

How to Make this

Print Recipe (No Advertisments)

1. Put 1 cup unsweetened almond milk (or whatever milk you like) into the blender first so the blades don’t just spin dry, trust me it helps.

2. Add 1 large frozen banana broken into chunks, 2 tbsp natural peanut butter, and 2 tbsp unsweetened cacao powder.

3. Add either 1/2 cup plain Greek yogurt or 1 scoop chocolate protein powder, your choice, don’t overthink it.

4. Stir in 1 tbsp maple syrup or honey if you want it sweeter, 1/2 tsp vanilla extract and a pinch of salt.

5. If you want extra fiber toss in 1 tbsp chia seeds or ground flaxseed, it’s optional but good.

6. If the banana isn’t fully frozen, add 4 to 6 ice cubes so the smoothie gets that thick, frosty texture.

7. Blend starting on low so the ingredients mix, then crank to high and blend until smooth, about 30 to 60 seconds; stop and scrape down the sides if needed.

8. Taste and adjust: more milk to thin, more sweetener to sweeten, more ice or frozen banana for thickness.

9. Blend a final 5 to 10 seconds after adjustments so everything is even.

10. Pour into a glass, maybe sprinkle a little cacao or chia on top, drink right away and enjoy.

Equipment Needed

1. Blender, preferably high-speed if you got one
2. Measuring cups set (1 cup and 1/2 cup)
3. Measuring spoons (1 tbsp and 1/2 tsp)
4. Knife and cutting board to chunk the banana
5. Silicone spatula or long spoon to scrape the blender jar
6. Tall glass or mason jar for serving
7. Freezer-safe bag or tray for freezing bananas, plus an ice scoop or tongs if you use ice

FAQ

Q: Can I use a fresh banana instead of frozen? A: Yes you can, but the smoothie will be thinner. Add more ice or less milk to thicken, or toss in a few frozen berries or a handful of ice cubes. If you want it extra creamy use frozen banana next time.

Q: How do I make this vegan or dairy free? A: Swap the Greek yogurt for a plant based yogurt or skip it entirely. Use almond milk or another plant milk and choose a vegan protein powder if using one. Use maple syrup instead of honey.

Q: I have a peanut allergy, what can I use instead of peanut butter? A: Try almond or cashew butter, or sunflower seed butter for a nut free option. Flavor will change a bit but it still tastes great.

Q: Want more protein, what should I add? A: Add the optional chocolate protein powder or use the Greek yogurt. Extra peanut butter helps too. If you need even more, add a scoop of unflavored protein or a tablespoon of powdered milk.

Q: How long can I store the smoothie? A: Best when fresh, but you can keep it in a sealed container in the fridge for up to 24 hours. It may separate, just shake or stir, or re blend for best texture. You can also freeze in ice cube trays for later.

Q: How do I make it less sweet or healthier? A: Use unsweetened cacao and skip the maple or honey, use plain yogurt or water instead of milk, or use half a banana plus a few spinach leaves for fiber. Itll taste different but still good.

Chocolate Banana Bliss Smoothie – A Guilt Recipe Substitutions and Variations

Milk swap: use oat milk for extra creaminess, soy for more protein or whole cow milk if you want a richer taste, unsweetened coconut milk also works for a faint coconut note, itll give a lighter texture.
Peanut butter swap: almond butter or cashew butter are close in texture, or sunflower seed butter if you need a nut free option; keeps the creaminess but flavor changes a bit.
Cacao powder swap: regular unsweetened cocoa works fine, carob powder is caffeine free and a bit sweeter, or use a scoop of chocolate protein powder for an extra protein boost.
Greek yogurt swap: silken tofu or coconut yogurt for a dairy free version, or skip it and add an extra frozen banana plus a scoop of protein powder if you want it thicker and more protein.

Pro Tips

1. Freeze the banana solid and slice it flat before bagging, it blends way smoother and you wont end up with big chunks, also let it sit out 20 to 30 seconds if your blender struggles so the blades can catch.

2. Warm the peanut butter for a few seconds in the microwave then give it a quick stir, natural peanut butter separates and the warmed stuff mixes much better so you dont get sticky clumps.

3. A tiny pinch of salt and a little instant espresso or coffee powder will make the chocolate taste deeper and less flat, just be careful with coffee if you’re making this for kids.

4. If you want super creamy and thick use Greek yogurt or an extra frozen banana, for a lighter drink add more milk little by little; always scrape the sides and blend a final few seconds so everything is smooth.

Chocolate Banana Bliss Smoothie – A Guilt Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created a Chocolate Smoothie Recipe with peanut butter, cacao powder, and frozen banana that works as a healthy dessert or post-workout recovery, and I bet you'll be intrigued by how few ingredients it takes.

Servings

servings

Calories

560

kcal

Equipment: 1. Blender, preferably high-speed if you got one
2. Measuring cups set (1 cup and 1/2 cup)
3. Measuring spoons (1 tbsp and 1/2 tsp)
4. Knife and cutting board to chunk the banana
5. Silicone spatula or long spoon to scrape the blender jar
6. Tall glass or mason jar for serving
7. Freezer-safe bag or tray for freezing bananas, plus an ice scoop or tongs if you use ice

Ingredients

1 large frozen banana, peeled and broken into chunks (about 1 cup)
1 cup unsweetened almond milk or any milk you prefer
2 tbsp natural peanut butter
2 tbsp unsweetened cacao powder or cocoa powder
1/2 cup plain Greek yogurt or 1 scoop chocolate protein powder (optional)
1 tbsp maple syrup or honey, to taste (optional)
1/2 tsp vanilla extract (optional)
Pinch of salt
4 to 6 ice cubes if banana is not fully frozen (optional)
1 tbsp chia seeds or ground flaxseed for extra fiber (optional)

Directions

Put 1 cup unsweetened almond milk (or whatever milk you like) into the blender first so the blades don't just spin dry, trust me it helps.
Add 1 large frozen banana broken into chunks, 2 tbsp natural peanut butter, and 2 tbsp unsweetened cacao powder.
Add either 1/2 cup plain Greek yogurt or 1 scoop chocolate protein powder, your choice, don't overthink it.
Stir in 1 tbsp maple syrup or honey if you want it sweeter, 1/2 tsp vanilla extract and a pinch of salt.
If you want extra fiber toss in 1 tbsp chia seeds or ground flaxseed, it's optional but good.
If the banana isn't fully frozen, add 4 to 6 ice cubes so the smoothie gets that thick, frosty texture.
Blend starting on low so the ingredients mix, then crank to high and blend until smooth, about 30 to 60 seconds; stop and scrape down the sides if needed.
Taste and adjust: more milk to thin, more sweetener to sweeten, more ice or frozen banana for thickness.
Blend a final 5 to 10 seconds after adjustments so everything is even.
Pour into a glass, maybe sprinkle a little cacao or chia on top, drink right away and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.