Peanut butter–banana a match made in smoothie heaven

Smoothies packed with protein are one of the easiest ways to squeeze in a good hearty breakfast on busy school mornings, or during the work week.

Peanut butter and banana are, of course, a match made in heaven. And I love to sprinkle in a little “chocolate” in the form of cacao or cocoa powder, which offers some additional nutritional benefits as well.

I’ve been using a host of non-dairy milks lately. There are so many to choose from now. The oat milk tastes amazing in my blueberry tea each morning. And although I used to shy away from it, soy milk is completely packed with protein, so I prefer this in my morning smoothie. And of course, there’s the good old standby, almond milk. It’s so tasty. I love it poured over a little bowl of frozen blueberries.

This particular smoothie gives me the feeling of drinking an old-fashioned float, one made with vanilla ice cream, and cola or root beer. But this one you can stick a straw in and call it breakfast.

I keep a bag of frozen banana pieces in my freezer on a regular basis. They are perfect for thawing and using in banana bread or banana muffins. But I most commonly use them to add flavor, nutrition, and sweetness to my smoothies, even when I have the blender loaded up with baby spinach, kale, and chard for a green smoothie. Frozen fruit also adds body and texture to the smooth without watering it down with ice cubes.

These ingredients are usually just a reach away in our kitchens. It’s a fast meal or snack anytime of the day.

Peanut Butter–Banana Smoothie

1 cup milk of your choice

1 frozen banana, broken into pieces

2 tablespoons natural peanut butter

1 teaspoon vanilla extract or vanilla bean paste

1 teaspoon cacao powder, or cocoa powder (optional)

¼ cup additional milk to froth (optional)

Place milk into an electric blender. Add banana, peanut butter, vanilla, and cacao powder (if using).

Pulse blender on high until ingredients begin to incorporate. Once they form a tunnel down the middle of the mixture, blend on high until mixture is completely smooth and creamy

To make the smoothie seem extra decadent, froth ¼ cup cold milk to top off the smoothie. You can even sprinkle on a little extra cacao, or cocoa powder.

Serve immediately. Makes 1 large, or 2 small smoothies.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.