The All-Banana Shake by Deborah Madison |
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Prep Time: 2 Minutes Cook Time: 2 Minutes |
Ready In: 4 Minutes Servings: 2 |
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Entered for safe-keeping. From Deborah Madison's This Can't Be Tofu! . She claims the taste is similar to a Mexican liquados (bananas, vanilla and Mexican cream). Orange flower water is used in Middle Eastern and Indian cooking; if you can't find it, you might try Orange Flower Water Substitute #110957. She suggests the following variations (which would no longer qualify as all-banana ) : 1/4 cup peanut butter or almond butter (an Elvis ! evoking Elvis Presley's love of bananas with peanut butter); 2 tablespoons or more of chocolate syrup; both peanut butter and chocolate syrup; or 1/2 cup coconut milk plus a squeeze of lime juice. Cooking time is blender time. Ingredients:
1/2 cup silken tofu |
1 large ripe banana |
1 -1 1/2 cup soymilk |
1 teaspoon vanilla |
1/2 teaspoon orange flower water (or orange flower water substitute) (optional) |
1 teaspoon light honey (to taste) |
nutmeg, freshly grated |
5 ice cubes |
Directions:
1. In the blender, puree the tofu with the banana until smooth, then gradually add the milk and flavorings.
2. Add the ice and puree again until smooth.
3. Pour into glasses and scrape a little nutmeg over the top.
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