It’s a bit of a funny name, but fluffernutter is just code for two favorites rolled into one:

Fluffer = Marshmallows

Nutter = Peanut Butter

Add bananas, and you’ve got yourself a fabulous treat.

This borders on dessert-in-a-cup and that’s just fine by me on this hot holiday weekend.

I almost added cocoa powder but would have had to crack the seal on a new container and figured it wasn’t necessary and as it turned out, not adding cocoa powder allowed me to concentrate more fully on marshmallows without chocolate clouding my judgment. We’ve all been there.

I love the top layer of hot chocolate with an abundance of softened marshmallows. It’s one rare situation in which I enjoy mushy and squishy food. And this smoothie is another.

Some marshmallows are blended into the body of the smoothie and a few more are added as a garnish. Slurping those softened little squishy white globes is so much fun.

I added enough peanut butter that this frothy little number turned amber-hued. I wasn’t complaining.

It was cold and creamy and went down fast and easy.

Bananas go from good to great when they’re frozen and then blended. They add so much creaminess and fluffiness to smoothies and this was no exception. Plus, peanut butter and bananas is always a good combo.

Nah, I never missed the cocoa powder in this one.

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Fluffernutter Banana Smoothie (vegan and gluten free, as indicated below*)

Makes about 12 ounces

2 ripe small/medium bananas (previously frozen in chunks is preferred)

1/2 to 2/3 cup cream or milk (or vegan milk)

1/3 cup creamy peanut butter

2 tablespoons granulated sugar, optional and to taste

1/2 teaspoon vanilla extract

1/3 to 1/2 cup mini-marshmallows

Combine all ingredients except for marshamllows in a blender and blend until smooth and creamy. Add marshmallows and pulse or blend until just incorporated, allowing some texture to be retained. Garnish with a few additional marshmallows. Serve immediately.

Optional add-ins: 1 to 2 tablespoons cocoa powder, 1 whole graham cracker, 1/ 4 cup semi-sweet, peanut butter, or white chocolate chips or chocolate syrup; 1/4 cup shredded coconut flakes, 1 to 2 ounces marshmallow-flavored vodka or light rum, 1 scoop protein powder, add 1 scoop of ice cream for a milkshake, garnish with whipped topping or whipped cream, coconut flakes, graham cracker crumbs, dollop of peanut butter, or sprinkles.

*To keep vegan, use vegan marshmallows (here or here) and vegan milk (coconut, cashew, almond, soy, rice). Most conventional-brand marshmallows are inherently gluten-free but use those that are linked for certified gluten-free marshmallows.

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Related Recipes:

Creamy Cookie Butter White Chocolate Banana Smoothie

Banana Cream Pudding Pie & Caramel Smoothie

Peanut Butter Marshmallow Bars with Vegan Chocolate Frosting (No-Bake, GF) – Excuse the photography; the recipe itself is scrumptious. Butterscotch, peanut butter, marshmallows, and chocolate. Fluffernutter at it’s finest.

White Chocolate Vanilla Marshmallow Cake Bars – One of my favorite desserts on my blog and top 5 for 2011

Marshmallow Peanut Butter Double Chocolate Pillowtop Bars (GF with Vegan options) – One of my favorite desserts on my blog and top 5 for 2011

Do you like marshmallows? Peanut butter?

The fact that many of my favorite recipes use marshmallows and peanut butter, and bananas, at least shows I’m consistent. Peanut butter recipes and comparing peanut butter never gets old. Nor do marshmallows. Or bananas.

If you have any great recipes with marshmallows or peanut butter, or any fluffernutter recipes, link them up.

The winner of the Taste of Home Best Loved Recipes Cookbook Giveaway is Anna @ Crunchy Creamy Sweet

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