Prep your banana: Peel, slice, and freeze the banana in a bag or container. This is key for a thick, creamy texture.

Add liquids first: Pour 1 cup of milk into your blender. Liquids on the bottom help everything blend evenly.

Scoop in the peanut butter: Add 2 tablespoons of peanut butter. Use a level scoop so it blends well.

Bring in the chocolate: Add 1 to 1.5 tablespoons of unsweetened cocoa powder, depending on how chocolatey you like it.

Sweeten to taste: Add 1 to 2 teaspoons of maple syrup or honey. You can skip this if your banana is very ripe.

Flavor boosters: Add 1/2 teaspoon vanilla extract and a small pinch of salt to sharpen the flavors.

Make it creamier (optional): Add 1/4 to 1/2 cup Greek yogurt for extra protein and body.

Add the frozen banana: Toss in 1 medium frozen banana (about 1 cup slices). For a thicker smoothie, add a few ice cubes.

Blend until silky: Start low, then increase to high for 30–45 seconds. Stop and scrape the sides if needed.

Taste and adjust: If it’s too thick, add a splash of milk. If it needs more chocolate or sweetness, add a touch more cocoa or syrup and blend again.

Optional crunch: Pulse in a tablespoon of chocolate chips or cacao nibs at the end for texture.

Serve right away: Pour into a chilled glass. If you want a “sundae” vibe, add a tiny drizzle of peanut butter on top.