I really hate wasting food, but there are times when I just can’t get through an entire bunch of bananas before they go bad. Making banana bread is one way of using up old bananas, but spending an hour baking isn’t always an option. Recently, I was headed out of town for a week and found myself with full bunch of bananas that just weren’t going to make it until I got back.
Having scarfed down two bananas already and with a honking cab outside, I made the hasty decision to peel and freeze the remaining three. It turned out to be a good call, because I’ve been able to wake up to these semi-frozen treats every morning.
With only four ingredients, it’s a simple breakfast that tastes great and happens to be absurdly nutritious. The dates not only provide sweetness, they add a ton of fiber, potassium and magnesium. The tahini adds richness and body with a wonderful nutty flavor that compliments the sweet bananas flawlessly. It also contributes, protein, fiber, calcium and iron to the smoothie.
Because it covers almost all your bases nutritionally, it makes for a great meal replacement, but if you’re just looking for an afternoon pick-me up, halve the recipe or split it with someone.
Banana Date Tahini Smoothie
- 1 banana, frozen (about 125 grams)
- 4 dates, pitted (about 50 grams)
- 1 cup soymilk
- 1 tablespoon tahini
- Put everything in a blender and puree until smooth.
Tips/TechniquesYou'll need a high speed blender like a Vitamix if you want to make it completely smooth, but the little bits of dates that remain when using a conventional blender will not ruin the flavor.
Yield: 1 large smoothie
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.