We like to refer to this smoothie as “The go-getter” – it is the perfect way to kick-start your day. We love the combination of banana and peanut butter and the added kick of the espresso makes it a great breakfast smoothie.
We like to use fat-free yoghurt as it’s not as thick as low-fat or double-cream. The runnier yoghurts give the right texture to a smoothie. If you want to turn this smoothie into a milkshake, simply substitute the yoghurt with vanilla ice cream.
Recipe by Sarah Dall
Photograph by Dawie Verwey
Banana, peanut butter and espresso smoothie
- 2 ripe bananas, peeled
- 1 strong espresso shot
- 125ml (½ cup) fat-free Bulgarian yoghurt
- 30ml (2 tbsp) crunchy peanut butter
- 125ml (½ cup) crushed ice
Place the bananas, cooled espresso shot, yoghurt, peanut butter and crushed ice in a blender and blitz until completely smooth.
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