Mom's Best Recipes

Recipe

Peanut Butter Banana Shake

A thick, creamy, naturally sweet shake with peanut butter richness and banana comfort, ready in 5 minutes.

By Matt Campbell

•

4.8

A tall glass of thick peanut butter banana shake on a light kitchen counter with a striped straw and a few banana slices nearby, natural window light

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If you’ve got a banana that’s one brown spot away from retirement and a jar of peanut butter that basically lives on your counter, you’re five minutes away from a truly elite shake. This peanut butter banana shake is the kind of cozy-sweet that feels like a treat, but it’s built from regular pantry stuff you probably already have.

My goal here is simple: thick texture, real peanut butter flavor, and a clean banana finish, not a sugar bomb. I’ll give you the base recipe, then a few smart tweaks for extra thick, dairy-free, or higher protein, because your blender deserves a little creative freedom.

Yield: about 2 cups (roughly 16 ounces), aka 1 large shake.

A peeled banana, a spoonful of peanut butter, a small pitcher of milk, vanilla extract, and ice cubes arranged on a tidy kitchen counter

Why It Works

Thick and creamy without ice cream: A ripe banana and peanut butter create body, and a handful of ice or frozen banana takes it into milkshake territory.
Big flavor with few ingredients: Peanut butter brings roasted, salty depth, while vanilla and a pinch of salt make everything pop.
Easy to customize: Make it dairy-free, bump up protein, or add cocoa, cinnamon, or coffee without breaking the texture.
Fast and low-drama: One blender, one glass, minimal cleanup, maximum reward.

Pairs Well With

Storage Tips

Shakes are best fresh, but life happens.

Fridge: Store in a sealed jar and refrigerate promptly. Best within 12 to 24 hours for taste and texture. Keep it cold (at or below 40°F / 4°C). It will separate, which is normal. Shake hard or re-blend for 10 seconds. Discard if it smells off.
Freezer: Pour into popsicle molds for peanut butter banana pops, or freeze in an ice cube tray. Blend the cubes later with a splash of milk to bring it back.
Make-ahead hack: Freeze peeled bananas in chunks. Then you can skip most of the ice and get a thicker shake on demand.

Common Questions

How do I make it thicker?

Use frozen banana (best option). You can also add 2 to 3 tablespoons Greek yogurt, or reduce the milk by a few tablespoons and blend again. If it’s still thin, add a few more ice cubes and blend until smooth.

How do I make it sweeter without added sugar?

Use a very ripe banana. The more spots, the sweeter. If you need a boost, add 1 to 2 pitted dates or a drizzle of honey or maple syrup.

Can I make it dairy-free?

Yes. Use oat milk or almond milk and choose a peanut butter you like. For extra creaminess, add a spoonful of coconut yogurt or a few tablespoons of canned coconut milk.

Can I add protein powder?

Absolutely. Add 1 scoop vanilla or chocolate protein powder. Start with a splash less milk, since powders can change the thickness (and may loosen up a bit after sitting).

Why does my shake taste flat?

Add a pinch of salt and a tiny splash of vanilla. Also make sure your peanut butter isn’t overly sweet. A more roasted, salty peanut butter gives better balance.

Is this a shake or a smoothie?

It’s a milkshake-like smoothie. Same blender situation, but the goal here is thick, creamy, and frosty, not sippy and juice-forward.

Any peanut-free options?

If peanuts are a no-go, swap in sunflower seed butter or almond butter. Use the same amount and adjust milk as needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (standard or high-speed)
Measuring cups and spoons
Rubber spatula (optional, for scraping)
Tall glass

This shake started as my go-to solution for the classic kitchen problem: one lonely banana on the counter and zero patience for breakfast. The first time I made it, I thought, “It’s fine.” Then I added a pinch of salt and a little vanilla and suddenly it tasted like a real milkshake, not just a smoothie pretending. Now it’s my default when I want something comforting but still functional, like a treat you can drink while you’re looking for your keys.