Three bananas, to be exact. Oh, did you need more than that? Tough.
You know you have them: excess bananas, malingering on your kitchen counters and gradually outliving their usefulness. Unless you’re one of those locavore people who only eat food produced within 1.3 miles of your Berkeley home*, which you built by hand from local stone carried block by block from your homemade quarry (it was a fun family weekend project!). You can go back to steaming your fresh-picked asparagus in the sparkling spring water little Timmy just gathered from the stream running behind your renovated eco-friendly but historically-accurate bungalow. Great job smelting those pots and pans!
I kid because I love! I’m pro organic, local foods that have not spent three weeks sitting in a refrigerated tractor trailer, and look forward to the start of the CSA season. But you know what else? I also love a frigging banana.
*If you’re a Costa Rica-based locavore, enjoy those bananas guilt-free!
Inter-blender photography 1. From the artist’s own collection.
Anyway, if you buy bananas then you have old bananas. And you probably look at them, are filled with a sense of your own industry, and think “I’m going to make some banana bread this weekend!” And then the weekend comes, and you fall asleep on the couch while trying to make it through the Sunday Times. (Don’t try to deny it.)
I beseech thee: Do not throw those beleaguered bananas away! Peel them, put them in ziploc bags and stash them in the freezer. For then, you will be able to make these ultimate peanut butter-banana smoothies at the drop of a lopsided organic hemp hat woven by your locavore friend Paul.
Inter-blender photography 2: The Reckoning. From the artist’s own collection.
For a filling breakfast for two, hie to your blender with frozen bananas, milk, yogurt (I like strained Greek yogurt for its body and texture), peanut butter (yes, I use the all-natural kind) and honey. Blend until smooth, adding a little extra milk if the mixture is too think to move and a little more honey if you like things a little sweeter, or if your significant other doesn’t like his smoothie so “yogurty.”
Still just the three. Did you think there would be more?
You will be rewarded with a thick and delicious breakfast more reminiscent of a milkshake than a smoothie. The combination of the frozen banana and yogurt give it a wonderful texture that belies the absence of ice cream. You can sub in other frozen fruits for the banana and peanut butter and you’ll still have a yummy smoothie, but it won’t have quite the same creaminess.
It’s faster than banana bread, it tastes damn good, and it keeps you full until lunchtime. The only way it could be any better were if you had a banana tree in your backyard. And if you do, this recipe probably doesn’t help much, because god only knows how many unused, rotting bananas you have sitting around. Maybe you should buy a chest freezer.
What’s your favorite smoothie? Can it possibly be as good as this one?*
*Answer: No. But tell me about it anyway.
Peanut Butter-Bananas Breakfast Smoothies for 2
2 frozen bananas
1 c. Greek yogurt (low- or non-fat is fine)
4 tbsp. creamy peanut butter
1 c. milk (any fat level)
2 tbsp. honey
Throw all the ingredients in a blender and blend until smooth. Add more milk, if necessary, to thin things out a bit. Divide between 2 16 oz. glasses. Consume immediately.
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