Once upon a time there were four nice wine glasses in the kitchen, clearly superior to the Ikea ones that come $5 for six. Maybe we weren’t ready. Two were claimed by the sink, another by the tile floor. Now only one beautiful glass remains.
I like to drink smoothies out of that nicer wine glass. Makes my mornings a little nicer. Sometimes I serve myself raisins and nuts as a snack in a shot glass. Just trying to find a daytime use for these things. Just ignore the “Lick it! Slam it! Suck it!” message on the shot glass.
I like this smoothie because it’s simple. Banana makes it frothy and creamy without taking a back seat to any berries. For a thicker smoothie, add another half of frozen banana and try using just one cup of milk. A bit of peanut butter would be good if you want a nuttier taste. A couple of figs or dates would add sweetness, fiber, and a little more body to the drink. The original recipe called for 2 tablespoons of honey, but a seriously freckled banana is sweet enough with just a tablespoon of good maple syrup.
You could skip toasting the walnuts to avoid an extra step, but you’d be missing out. Nuts are so much more complex and tastier when toasted. This is breakfast for one – for you! Let’s make it good.
toasted walnut banana smoothie
makes 1, adapted from Serious Eats
- 1/4 cup walnuts, toasted
- 1 1/2 cups of milk
- 1/2 teaspoon cinnamon
- 1 tablespoon grade A maple syrup
- 1 frozen banana
- 1 scoop protein powder (optional)
Peel a banana and break it into two or three pieces. Freeze overnight (or at least an hour) in a ziploc bag.
Bring a skillet to medium-low heat. Add the walnuts and toast until fragrant (a few minutes).
Meanwhile, add milk to a blender and mix in the protein powder if using. Add cinnamon, maple syrup, and banana.
Add toasted walnuts, and blend until smooth.