Nutty Professor (Banana Peanut Butter Smoothie)


One of the things I like most about traveling is the food.  Getting exposed to new restaurants, new dishes, new ingredients, etc.  Sampling everything from the simple to the exotic: from grilled tomato toast in Spain to reindeer meatballs in Finland.


Upon returning home from our trips, I am inspired in the kitchen and try to replicate some of the more accessible dishes (won’t be making reindeer meatballs anytime soon).

When we visited Edinburgh, Scotland our first year in the UK we did try haggis and black pudding (or at least I did, no one else was up for the challenge….and it was all delicious!).  But the dish that we loved most and that we made as soon as we returned home and continue making each week, as a favorite after-school snack or sippable breakfast, is a Nutty Professor.


We had it at Hula Juice Bar, a cafe featuring healthy, fresh ingredients and amazing juices and smoothies.  So what is this Nutty Professor?  Simply a banana and peanut butter smoothie.  But these simple ingredients, combined with a bit of honey and milk, create something deliciously satisfying.


Plus it’s a great way to use overripe bananas.  Don’t throw them away!  Just chuck them in the freezer and pull them out whenever you’re struck with a Nutty Professor craving.


1 year ago:  The Best Lazy Margherita Pizza

Nutty Professor (makes 1 large smoothie)

Note:  If your blender or NutriBullet has the capacity, you can easily double the recipe.

1 frozen banana

2 tablespoons (40 grams) peanut butter

3 teaspoons honey

1-2 ice cubes

1/2 cup (120 ml) milk

Remove banana peel.  If peel doesn’t come off easily, allow banana to thaw slightly or place in the microwave for about 10 seconds, then remove peel.

Combine banana, peanut butter, honey, ice and milk in a blender or NutriBullet.  Process until smooth and serve.

Adapted from Hula Juice Bar in Edinburgh, Scotland

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