Breakfast, Drinks

Banana, Peanut Butter & Coffee Smoothie

I’m sticking with the breakfast theme.

Banana, Peanut & Coffee Smoothie 3 | The Pink Rose Bakery

And I know what you are thinking. Banana and peanut butter – yup, that works. Banana and coffee – a little unconventional but I can get behind it. But, banana, peanut butter and coffee – whoa! That’s a bit out there.

Ordinarily I would whole-heartedly agree.

I didn’t come up with idea completely by myself. You see, I was feeling a little uninspired about this week’s Tipple Thursday and nothing was saying “make me, make me”. I had more or less decided that I was going to trawl the internet for a recipe to link to. And that’s when I came across something similar to this.

Banana, Peanut & Coffee Smoothie 1 | The Pink Rose Bakery

It was heading towards 3pm on Sunday afternoon. I had 30 minutes of decent light left, if I was lucky. I could whip this smoothie up in 5 minutes and have it photographed in 10 (although it meant that I really didn’t have that much time to think about how I was going to style it). It was hit or miss time. Would it work, would it not?

And you know what? It does.

It shouldn’t, but it does.

The coffee it not overpowering, it is there as a back note. What you are really getting is a banana and peanut butter smoothie with a mini caffeine hit.

The honey is essential. I tried it without and the bitterness of the coffee came through and it wasn’t all that pleasant. Adding the honey softens this, feel free to add more if you find it isn’t sweet enough.

Banana, Peanut & Coffee Smoothie 2 | The Pink Rose Bakery

As usual feel free to sub cows milk (or any other kind of milk you wish) for the almond milk, decaf for normal coffee and smooth peanut butter for the whole-nut. I wouldn’t use crunchy peanut butter though. Unless you like drinks with bits in that you can chew.

Banana, Peanut Butter and Coffee Smoothie

  • Servings: one to two
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  • 250ml almond milk
  • 1 large banana, frozen if possible but it not, don’t worry.
  • 2 tbsp runny natural whole-nut peanut butter
  • 1 1/2 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 1 tsp runny honey


  1. Place all the ingredients in a blender, or a jug if you are using a stick blender.
  2. Blitz until the mixture is smooth and all the ingredients have been incorporated.
  3. Taste and adjust accordingly if required.
  4. Pour into glasses and serve.

© The Pink Rose Bakery 2015