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The All-Banana Shake

(recipe, Deborah Madison)

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Personally, I've always liked a banana smoothie that's pure bananas, especially when it has lots of vanilla in it. This comes from enjoying a few liquiados one winter in Mexico, which tasted of bananas, vanilla, and thick Mexican cream. It was like sipping melted ice cream through a straw.


  1. ½ cup silken tofu
  2. 1 large ripe banana
  3. 1 to 1½ cup soy milk
  4. 1 tsp. vanilla
  5. ½ tsp. orange-flower water (optional)
  6. 1 tsp. light honey, to taste
  7. 5 ice cubes
  8. Freshly grated nutmeg


  1. In the blender, purée the tofu with the banana until smooth, then gradually add the milk and flavorings. Add the ice and purée again until smooth. Pour into glasses and scrape a little nutmeg over the top.


Variations: Add ¼ cup peanut or almond butter; 2 tablespoons or more chocolate syrup; both peanut butter and chocolate syrup; or ½ cup coconut milk plus a squeeze of fresh lime.