Friday: Milk, Banana, Peanut Butter Smoothie (The “Make This at Home!” Post)

What do I remember about my first peanut butter in a smoothie?

Scene: UCLA food court, Arthur Ashe building, central campus. Small, non-Jamba Juice smoothie franchise. Have no idea what it was called, but “rise and shine” or “breakfast boost” (or something like that) was in there somewhere. As was frozen yogurt, fruit, granola, honey and peanut butter, and who knows what else.

All I know is sucking that thing down, from its giant, styrofoam cup with with dancing fruit pieces on it, on my way to my Friday morning class … it was bliss.

photo-1photo-2…Fast-forward to where I rediscover my love of peanut butter in smoothies, while standing in my tiny kitchen in the Upper East Side and trying to make the most of a ripe banana. Staring into my tiny fridge for inspiration, I remembered the peanut butter-enhanced smoothie of college years.

Here’s my go at my own, simpler version:

photo-36-10 ice cubes (depending on size and desired iciness)
1 banana, broken into chunks
2 Tlbs. (hearty scoop) of crunchy peanut butter, Whole Foods’ 365 brand
3/4 c. (just more than a hearty splash) of milk (I found this organic, grass-fed, nonfat milk at a nearby natural foods store for just $3.99 / half-gallon!)

Into blender … and blend. So icy-cool, so frothy, so sweetly banana-y, with that underlying peanut butter reassurance that this smoothie also packs some serious sustenance.

TIP: Jamba Juice’s Peanut Butter Moo’d smoothie, which is more milkshake than smoothie, in both ingredients and calories, is a poser. If you go for it, go in eyes wide open.

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