If there is one fruit on this planet that I love, it’s bananas (but, I will say bananas are far behind coconut on my fruit loves). Not to mention I could eat peanut butter on just about anything. Anyway, I’ve been feeling pretty hungry during the day recently (probably because I have been putting off eating lunch until about two then eating a mega light dinner). So, this smoothie was a perfect tide-me-over until lunchtime rolled around. And it’s super fast to whip together.
I used nonfat organic yogurt, 2 % milk, Truvia in place of sugar, reduced fat peanut butter, and low fat ReddiWip in my rendition of this smoothie, but I’m not going to hold anyone else accountable to the same. The truth is, I’ve been spending a little too much time eating out recently. Add to that the lack of guilt I feel during vacations, and the scale will scream out in anger (and I will, too).
So, what better way to cut down on all the calories than to steal low fat things from my parents. Anyway, like I said, use full fat if you want. If not, you can follow my recommendations above for reduced calories and fat.
Peanut Butter Banana Smoothie
Makes 1 Serving
1 banana, peeled and sliced
½ c. vanilla yogurt
1/3 c. milk
2 tbsp. French vanilla powdered non-dairy creamer
1 tbsp. sugar (I used Truvia)
3 tbsp. peanut butter
15 Reese’s pieces, divided
3 to 5 ice cubes
In a small glass, mix creamer, sugar, and milk until dissolved. Add to blender along with banana, yogurt, peanut butter, 10 Reese’s pieces, and ice cubes. Blend until smooth.
In a small bag, smash 5 remaining Reese’s pieces.
Add banana smoothie to a tall glass. Top with Reddi Wip. Sprinkle pulverized Reese’s pieces.