I swapped my sad instant coffee for a Coffee Banana Smoothie and now I actually feel like a functioning human who can lift things.

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I’m obsessed with this Coffee Banana Smoothie because it’s exactly the kind of messy, useful breakfast I actually reach for on insane mornings. Coffee Smoothie Protein gives me the jolt and the stay-satisfied thing so I don’t eat my keyboard.

I love the way a ripe banana, frozen if you can makes the texture thick and stupidly creamy, and a scoop of vanilla protein powder adds the not-pretentious boost. Cold, slightly bitter coffee notes paired with that sweet banana hit?

Yes. I crave this before meetings, after workouts, when I want something quick that still feels like a choice daily.

Ingredients

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Basically frozen banana’s creamy, sweet base.
Strong coffee, it’ll wake you up with pleasant bitterness.
Milk smooths everything, use any kind you like.
Protein powder helps, you’ll stay full longer.
Greek yogurt adds creaminess, tang, and extra protein.
Plus nut butter adds richness and cozy nuttiness.
Ice chills and controls thickness, add more for creamier.
Honey or maple adds gentle sweetness if you want.
Vanilla perks up the flavor, it tastes homemade.
Cinnamon brings warm spice, super cozy.
Pinch of salt brightens everything, it’s surprisingly useful.
Cocoa powder gives chocolate notes for a mocha twist.

Ingredient Quantities

1 medium ripe banana, frozen if you can

1 cup strong brewed coffee, cooled to room temp

1/2 cup milk of choice (dairy, almond, oat whatever you like)

1 scoop (about 25g) vanilla or unflavored protein powder

1/4 to 1/2 cup plain Greek yogurt for creaminess

1 tablespoon peanut butter or almond butter, or nut butter of choice

1/2 cup ice cubes (more if you want it thicker)

1 teaspoon honey or maple syrup, optional and to taste

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon, optional but recommended

Pinch of salt to brighten flavors

1 teaspoon unsweetened cocoa powder, optional for a mocha vibe

How to Make this

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1. Brew 1 cup of strong coffee and let it cool to room temp or pop it in the fridge a few minutes so it won’t melt the ice too fast.

2. If you can, use a frozen medium ripe banana; if not, fresh is fine, just add a few more ice cubes so it gets thick and cold.

3. Add to the blender: the cooled coffee, the banana, 1/2 cup milk of your choice, 1 scoop (about 25g) protein powder, and 1/4 to 1/2 cup plain Greek yogurt for creaminess.

4. Spoon in 1 tablespoon peanut butter or the nut butter you like, then toss in 1/2 cup ice (use more if you want a thicker smoothie).

5. Add 1 teaspoon honey or maple syrup if you want it sweeter, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt to brighten flavors, and 1 teaspoon unsweetened cocoa powder if you want a mocha vibe.

6. Blend on high until everything is smooth and velvety, stopping to scrape down the sides once or twice so protein powder mixes well.

7. Taste and adjust: more sweetener if it’s too bitter, more milk if it’s too thick, or extra ice for a thicker texture.

8. If it’s grainy from the protein powder let it sit a minute and give it one more quick blend; warming coffee can break the ice so chilling the cup helps keep it cold longer.

9. Pour into a tall glass, sprinkle a tiny pinch of cinnamon or cocoa on top, or swirl a little extra nut butter for a fancy touch.

10. Drink right away for the best texture and caffeine kick, or put it in a sealed jar and chill for up to 24 hours but expect it to thicken a bit.

Equipment Needed

1. Blender (high speed if you have one)
2. Measuring cups and spoons
3. Tall serving glass or jar with lid
4. Freezer or freezer-safe bag for freezing the banana
5. Coffee maker or French press to brew the strong coffee
6. Rubber spatula or spoon for scraping the blender
7. Knife and cutting board to slice the banana before freezing or chopping nut butter blobs
8. Straw and small spoon for stirring and tasting

FAQ

Q: Can I use hot coffee? A: No, let the coffee cool to room temp first or it will melt the ice and make the smoothie watery.

Q: What if I dont have protein powder? A: You can skip it, but you’ll lose some protein. Add extra Greek yogurt or a tablespoon of chia seeds as a swap.

Q: Will this be bitter from the coffee? A: Not usually, the banana and peanut butter balance the bitterness. Add honey or maple if it’s too bitter for you.

Q: Can I make this ahead and keep it in the fridge? A: You can, but texture changes. Best fresh. If you must, keep for up to 24 hours and give it a quick stir or re-blend before drinking.

Q: How many calories or protein does it have? A: It varies by brands, but expect about 300 to 450 calories and roughly 20 to 30 grams of protein with a typical scoop of protein powder and Greek yogurt.

Q: Any tips to make it thicker? A: Use frozen banana, add more ice or extra Greek yogurt. A tablespoon of oats also helps thicken and keeps you full longer.

Banana Protein Coffee Smoothie Perfect For Busy Days Recipe Substitutions and Variations

Banana (1 medium) — swap with 1/2 avocado or 1/2 cup frozen mango for the same creaminess and chill. Avocado makes it extra smooth and less sweet, mango adds fruity brightness.
Strong brewed coffee — use 1/2 cup espresso plus 1/2 cup water or 1 cup cold brew concentrate diluted with water. Espresso gives a bolder kick if you’re short on time.
Plain Greek yogurt (1/4–1/2 cup) — replace with 1/4–1/2 cup silken tofu or coconut yogurt for a dairy free option that still keeps it thick and protein rich.
Peanut butter (1 tbsp) — try sunflower seed butter, tahini or almond butter if you have allergies or want a different flavor. Sunflower is great if nut allergies are a thing.

Pro Tips

1) Freeze the banana ahead of time if you can. A frozen banana makes it way creamier and you wont need as much ice, so the flavor is stronger. If it’s not frozen, pop the blender mix in the fridge for a few minutes before blending so the ice doesnt melt into soup.

2) Bloom the protein powder first: add a couple tablespoons of the milk and stir the powder into a smooth paste before adding the rest of the liquid. That cuts down on graininess and prevents clumps that just wont blend away.

3) Warm the peanut butter a few seconds in the microwave or stir it well if it’s separated. It mixes smoother and you get that nutty swirl without giant globs. Also, a tiny pinch more salt can make coffee and peanut butter taste way better, but go slow.

4) Taste and tweak in small steps. If it’s too bitter add a little sweetener, if it’s too thick add a splash of milk, if it’s too thin add frozen banana or a few more ice cubes. Make adjustments one thing at a time so you actually know what changed the texture or flavor.

Banana Protein Coffee Smoothie Perfect For Busy Days Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I swapped my sad instant coffee for a Coffee Banana Smoothie and now I actually feel like a functioning human who can lift things.

Servings

servings

Calories

448

kcal

Equipment: 1. Blender (high speed if you have one)
2. Measuring cups and spoons
3. Tall serving glass or jar with lid
4. Freezer or freezer-safe bag for freezing the banana
5. Coffee maker or French press to brew the strong coffee
6. Rubber spatula or spoon for scraping the blender
7. Knife and cutting board to slice the banana before freezing or chopping nut butter blobs
8. Straw and small spoon for stirring and tasting

Ingredients

1 medium ripe banana, frozen if you can
1 cup strong brewed coffee, cooled to room temp
1/2 cup milk of choice (dairy, almond, oat whatever you like)
1 scoop (about 25g) vanilla or unflavored protein powder
1/4 to 1/2 cup plain Greek yogurt for creaminess
1 tablespoon peanut butter or almond butter, or nut butter of choice
1/2 cup ice cubes (more if you want it thicker)
1 teaspoon honey or maple syrup, optional and to taste
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, optional but recommended
Pinch of salt to brighten flavors
1 teaspoon unsweetened cocoa powder, optional for a mocha vibe

Directions

Brew 1 cup of strong coffee and let it cool to room temp or pop it in the fridge a few minutes so it won’t melt the ice too fast.
If you can, use a frozen medium ripe banana; if not, fresh is fine, just add a few more ice cubes so it gets thick and cold.
Add to the blender: the cooled coffee, the banana, 1/2 cup milk of your choice, 1 scoop (about 25g) protein powder, and 1/4 to 1/2 cup plain Greek yogurt for creaminess.
Spoon in 1 tablespoon peanut butter or the nut butter you like, then toss in 1/2 cup ice (use more if you want a thicker smoothie).
Add 1 teaspoon honey or maple syrup if you want it sweeter, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt to brighten flavors, and 1 teaspoon unsweetened cocoa powder if you want a mocha vibe.
Blend on high until everything is smooth and velvety, stopping to scrape down the sides once or twice so protein powder mixes well.
Taste and adjust: more sweetener if it’s too bitter, more milk if it’s too thick, or extra ice for a thicker texture.
If it’s grainy from the protein powder let it sit a minute and give it one more quick blend; warming coffee can break the ice so chilling the cup helps keep it cold longer.
Pour into a tall glass, sprinkle a tiny pinch of cinnamon or cocoa on top, or swirl a little extra nut butter for a fancy touch.
Drink right away for the best texture and caffeine kick, or put it in a sealed jar and chill for up to 24 hours but expect it to thicken a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.