My breakfast this morning was a smashing success, and I’m going to tell you all about it.
It started with a post on Annie’s Eats last week about a Banana Chocolate Smoothie. How interesting, I thought. I promptly bought bananas…but we ate them all before I got around to making smoothies. Then I bought bananas again, and got to thinking: I would really like to make peanut butter a part of this operation. Yes, that would be just the thing.
So this morning, I got my blender ready. Just yesterday, I used it for the first time in a long time, because it’s a bear to clean. I figured it was smart to use it again while everything was still out. Then I remembered a tip I heard ages and ages ago, perhaps it was on Pinterest but I can’t for the life of me find the pin. Someone said you can use a mason jar on a blender, similar to a Magic Bullet. Clever, I thought, but I was skeptical about whether it would actually work (that’s probably why I didn’t pin it, honestly).
So when I looked at my blender today, that tip popped into my head. We recently scrapped our everyday drinking glasses for mason jars (since I have so many, we may as well), and figured today was as good a time as any to give it a shot.
What do you know! A standard size rim (not a wide mouth) fits just right. I used a quart jar for this experiment, but a pint jar would have fit my serving size better. The only down side was that you can’t stick a spoon in to stir things around when they aren’t blending…but I shook it and opened the top to pour more liquid in and that smoothed everything right out.
On the up side, it’s loads easier to clean a mason jar compared to the blender pitcher; and you can fit your jar to your recipe so you can either eat right out of it without dirtying another glass, or at least have less surface area to clean off while you empty it (which means more of that goodness ends up in your stomach instead of in the sink).
And I haven’t even told you how good my smoothie turned out! SO GOOD. That’s how.
Unlike Annie’s recipe, I used frozen Greek Yogurt that I had frozen in an ice cube tray previously (2 cubes worth–about a quarter cup, I’d say) and a room temperature banana, and it worked just swell. If you wanted to have the ingredients on hand absolutely all the time, you could just freeze both and use them when you need them. I drizzled about a tablespoon of homemade chocolate syrup and added a generous scoop of peanut butter (I would love to try homemade peanut butter with this, but I was out today and used store bought), then thinned it out with some milk.
If you’ve been thinking, gosh, that sure looks like a milkshake…let me tell you that it tasted like one, too. Smooth and thick with just the right amount of sweetness from the chocolate syrup. I must pat myself on the back for the addition of the peanut butter, because it was a killer combination.
I’m eating this for breakfast again tomorrow. And maybe again the day after that. With my new Not Magic Bullet.
Peanut butter banana chocolate smoothie recipe
Quantities are not listed, because this is a great recipe for experimentation!
- Greek yogurt
- Chocolate syrup
- Peanut butter
For maximum chill, freeze either or both the bananas and yogurt. Combine all ingredients and blend until smooth. Enjoy!