If you’re craving something rich and creamy but don’t want to turn on the oven, this chocolate peanut butter smoothie is your answer. It’s thick, fudgy, and tastes like a milkshake or mousse, but it comes together in 5 minutes with just 6 ingredients.
This isn’t a watery, “healthy” smoothie that leaves you hungry. It’s dessert in a glass: rich from natural peanut butter and cocoa, sweetened just enough, and thick enough to eat with a spoon if you like. I’ve tested it with different milks, sweeteners, and frozen bases so you can tweak it based on what’s in your fridge.
Pro tip: Use frozen banana and a little extra ice if you want it extra thick and creamy — it makes a huge difference in texture.
Why this smoothie works
Most chocolate peanut butter smoothies taste like chalky cocoa powder mixed with milk. This one is different because of three things:
- Frozen banana adds natural sweetness and body, so you don’t need a ton of sugar or dates. It also gives that creamy, almost ice cream–like texture without dairy or ice cream.
- Natural peanut butter (not the sugary kind) adds richness and fat, which balances the cocoa and keeps the smoothie satisfying.
- A touch of cocoa powder gives deep chocolate flavor without bitterness, especially when paired with a little sweetener and a splash of vanilla.
The result? A smoothie that’s thick, not icy, and tastes like a chocolate peanut butter cup blended into a milkshake.
Ingredients
All measurements are for one generous serving (about 450–500 ml).
- Frozen banana – 120 g (1 medium)
Purpose: Natural sweetness, creaminess, and body. Using frozen banana is key for thickness. - Natural peanut butter – 30 g (2 tbsp)
Purpose: Richness, fat, and that classic chocolate–peanut butter combo. Use a smooth, unsweetened variety (like unsalted, no added sugar). - Cocoa powder – 10 g (1 heaped tbsp)
Purpose: Deep chocolate flavor. I use unsweetened Dutch-process cocoa, but natural cocoa works too (it’ll be slightly more bitter). - Milk (dairy or plant-based) – 180 ml (¾ cup)
Purpose: Liquid base. I’ve tested with whole milk, oat milk, and almond milk. Oat milk gives the creamiest result; almond milk makes it lighter. - Maple syrup or honey – 15–20 g (1–1½ tbsp)
Purpose: Sweetness. Adjust to taste. If your banana is very ripe, you can reduce this slightly. - Vanilla extract – 2–3 ml (½–1 tsp)
Purpose: Balances the cocoa and enhances the dessert-like flavor.
Optional add-ins:
- Pinch of salt (½ tsp) – enhances sweetness and depth.
- 1–2 ice cubes (10–20 g) – for extra thickness if your banana isn’t very frozen.
- 1–2 tbsp oats (10–15 g) – for a more filling, breakfast-style smoothie.
Equipment
- Blender (any kind: regular, personal, or high-speed)
- Measuring spoons and cups (or a small kitchen scale for accuracy)
- Glass or mason jar for serving
Step-by-step instructions
Add liquids and soft ingredients first
Pour in the milk, peanut butter, maple syrup (or honey), and vanilla. If using a pinch of salt, add it now.
Add frozen banana and cocoa powder
Break the frozen banana into chunks and add it, followed by the cocoa powder.
- Blend until smooth
Start on low, then increase to high. Blend for 45–60 seconds until completely smooth and thick. If it’s too thick to blend, add 1–2 tbsp more milk. If it’s too thin, add a few ice cubes and blend again.Visual cue: The smoothie should be thick and creamy, like a milkshake. It should coat the back of a spoon and pour slowly, not runny like juice. - Taste and adjust
Give it a quick taste. If it’s not sweet enough, add another ½–1 tsp of maple syrup and blend briefly. If it’s too bitter, add a bit more banana or sweetener.
Serve immediately
Pour into a glass. For a dessert feel, top with a drizzle of peanut butter, a sprinkle of cocoa, or a few chocolate chips.
Troubleshooting (what I learned in my kitchen)
Here are the most common issues and how to fix them:
- Too thin / watery
Cause: Too much milk or not enough frozen banana.
Fix: Use a fully frozen banana and add 1–2 ice cubes when blending. You can also add 1 tbsp oats or 1 tbsp Greek yogurt to thicken it. - Too thick / won’t blend
Cause: Over-frozen banana or too little liquid.
Fix: Add 1–2 tbsp more milk and blend in short pulses until it loosens up. - Grainy or chalky texture
Cause: Low-quality cocoa powder or not blending long enough.
Fix: Use a good unsweetened cocoa powder and blend for at least 45 seconds. If it’s still grainy, strain it through a fine-mesh sieve (optional). - Too bitter
Cause: Too much cocoa or underripe banana.
Fix: Reduce cocoa to 1 tsp (5 g) and increase banana or sweetener slightly. - Separates or curdles (especially with plant milk)
Cause: Some plant milks don’t blend well with acidic ingredients or if they’re old.
Fix: Use fresh, full-fat plant milk (like oat or soy) and blend immediately. If it curdles, it’s still safe to drink, but texture won’t be as smooth.
Substitutions and variations
Dairy-free / vegan
- Use oat milk, soy milk, or almond milk instead of dairy milk.
- Use maple syrup instead of honey.
- For extra creaminess, add 1–2 tbsp coconut yogurt or silken tofu.
Lower sugar
- Reduce maple syrup to 1 tsp (5 g) and rely on a very ripe banana.
- Use a sugar-free sweetener like erythritol or stevia (start with ½ tsp and adjust).
Protein boost
- Add 1 scoop (25–30 g) of chocolate or vanilla protein powder.
Note: This makes the smoothie thicker, so add 1–2 tbsp extra milk.
Different nut butters
- Almond butter, cashew butter, or sunflower seed butter work well.
Flavor note: Almond butter is milder; sunflower seed butter can be slightly earthy.
Flavor twists
- Chocolate peanut butter banana bread style: Add ¼ tsp cinnamon + 1 tbsp oats.
- Mocha: Add ½ tsp instant coffee or 1 shot of cold brew.
- Cookies & cream: Add 2–3 crushed chocolate sandwich cookies (like Oreos) and reduce cocoa to 1 tsp.
Storage and make-ahead tips
- Best served fresh: Drink within 1–2 hours for the best texture and flavor.
- Fridge: Store in a sealed jar for up to 24 hours. Shake or stir well before drinking — it will thicken and may separate slightly.
- Not ideal for freezing: Freezing changes the texture and can make it icy or grainy when thawed. Better to make it fresh.
If you want a make-ahead option:
- Freeze banana chunks in advance.
- Pre-measure dry ingredients (cocoa, oats, protein powder) in small bags.
- When ready, just add everything to the blender with milk and blend.
Serving suggestions
- Serve in a tall glass with a reusable straw.
- For a dessert vibe, top with:
- A drizzle of peanut butter
- A sprinkle of cocoa powder or crushed peanuts
- A few chocolate chips or mini marshmallows
- Pair with:
- A slice of banana bread or muffin
- A simple oatmeal bowl with fruit
- A small handful of nuts or granola for crunch
FAQs
Can I use regular (non-frozen) banana?
Yes, but the smoothie will be thinner and less creamy. If using fresh banana, add 3–4 ice cubes to compensate.
Can I skip the sweetener?
Yes, if your banana is very ripe. Start without it, taste, and add a little if needed.
Can I use chocolate protein powder instead of cocoa?
Yes, but reduce or skip the added sweetener — chocolate protein is usually sweetened. Start with 20–25 g and adjust to taste.
Why is my smoothie separating?
This happens with some plant milks or if it sits too long. Shake or stir before drinking. For a more stable blend, use full-fat oat or soy milk.
Can I make this ahead for meal prep?
Not really — it’s best fresh. But you can prep the ingredients: freeze banana, measure cocoa and oats, and keep everything ready to blend.
Notes from my kitchen
- Batch 1: Used fresh banana and too much milk. Result: thin, juice-like smoothie.
Fix: Switched to frozen banana and reduced milk slightly. - Batch 2: Used natural peanut butter with oil on top. Smoothie was greasy.
Fix: Stirred peanut butter well before measuring and reduced amount slightly. - Batch 3: Tried with almond milk and no sweetener. Too bitter and thin.
Fix: Switched to oat milk, added 1 tbsp maple syrup, and increased banana. - Final version: Frozen banana + oat milk + natural peanut butter + cocoa + 1 tbsp maple syrup. Thick, creamy, and tastes like dessert.
Nutrition and disclaimer
Approximate per serving (with whole milk, natural peanut butter, maple syrup, and cocoa):
- Calories: ~300–350
- Protein: ~8–10 g
- Fat: ~12–15 g
- Carbs: ~45–50 g (mostly from banana and sweetener)
Values are estimates and can vary based on brands, portion size, and substitutions. Always follow food-safety best practices when storing and handling ingredients.
