To show how the times change, when I first went to Palm Springs, in the early 2000s, I discovered a date shake, something I hadn’t ever tasted on the East Coast. Of course, I knew shakes but not date shakes. Today there is every kind of sweet and savory shake for breakfast and throughout the day. Clio, my editor Lexy’s daughter, is a huge fan of date, tahini, and banana shakes, as are my grandchildren.
This is a great milk drink for Shavuot or a healthy vegan snack at any time of the year. It is also a wonderful way to use up overripe bananas; peel them, then throw them in the freezer.
Read about Joan Nathan’s sweet new chapter in the kitchen.
Related
Date Tahini Banana Milkshake
Makes 4 shakes
Ingredients
- 2 whole bananas, fresh or frozen
- 4 Medjool dates, pitted and chopped a bit if too big
- ¼ cup tahini
- 1 to 2 cups ice cubes
- 1½ cups unsweetened almond or regular milk
- ¼ teaspoon plus 4 pinches ground cinnamon
Directions
- Child with adult: Cut the bananas in four pieces and throw them into the blender with the dates (making sure to remove the pits), tahini, 1 cup ice cubes, the almond or regular milk, and the ¼ teaspoon cinnamon. Turn the blender on and purée until the shake is smooth and creamy. Add more ice if you want it less creamy.
- Child: Pour the shake into four glasses and top each with a pinch of additional cinnamon.
Recipe reprinted with permission from “A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families” (Penguin Random House).