Peanut butter & banana breakfast smoothie recipe

Last year I turned 26 and it transpires that that is the age at which you stop getting pre-birthday butterflies about new clothes and alcohol and instead, lose your mind over unwrapping a brand new food blender. As I peeled back the wrapping paper which my mum had so neatly tucked and taped around the box, I felt my youth slip away; stuck to the ball of screwed up sellotape like a relic of my wild past. Well all I can say is good riddance if it means swapping hangovers and unbearably high heels for multiple pre-programmed functions, super suction power and easy-clean components.

If the building was a-burning and I had to grab my most treasured possessions and run, I think my all-singing, all-dancing food blender might even make the cut before my Whittard hot chocolate collection and you know how much I love my cocoa. So in honour of my favourite kitchen appliance, I thought I’d share with you my easy peasy, protein-packed breakfast smoothie recipe.

You will need: (Serves 1-2) 

2 frozen bananas (chopped)

1 huge tablespoon of Meridian crunchy peanut butter

A splash (about 40-50ml) Alpro Hazelnut milk

1 scoop of whey protein (mine is vanilla flavoured and this step is totally optional)

1 tablespoon of chia seeds

1 tablespoon of granola


Here’s how to do it: 

  • Chuck your banana into the blender with a splash of hot water to soften a bit.
  • Plonk your peanut butter, hazelnut milk and (optional) protein powder on top.
  • If your blender has an ‘ice crush’ setting like mine, use that for about 20 seconds to blitz your frozen banana. If not, don’t worry – just leave them to soften for a minute.
  • Blend for 30-40 seconds.
  • Tip in your chia seeds.
  • Blend for another 30-40 seconds.
  • Pour into a glass, top with a sprinkling of gluten free granola (or oats) and slurp away.



As well as basically running a smoothie bar from my kitchen, I also enjoy using my beloved blender to whip up a batch of nutrient-packed soup.

You can read my easy vegetable soup recipe in this post so I won’t bore you with the gory details here but I’ve found my blender to be the quickest and most efficient ticket to homemade soup success.

It’s particularly handy as I like to mix in a scoop of flavourless protein supplement before serving.

Blend in a generous scoop of unflavoured protein powder per portion and mix until completely combined. The protein powder will also act as a kind of thickening agent while it whizzes away for a creamy, luxurious soup.

If you think that’s cool, wait until you read about my bagel guillotine

This post was written in collaboration with Panasonic but all words, photographs, opinions, teeth, hair, boobs and nails are my very own. 

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