Posts Tagged ‘banana’

Tahini date banana smoothie

29 December 2020

It is the end of year parenthesis. The time, finally, when it is ok to not cook.

The feeling usually nags on Christmas morning. Usually, so much has happened since the 31st of October — Halloween, Thanksgiving, three birthdays in the mix with one on the 23rd of December (!), each, usually, a celebration here with friends, children, family, dinner, parties, … By the 25th, Christmas lunch is the one meal I never really want to cook. (Of course, we always do.) The moment I look forward to is the parenthesis, the in-between time, when the imperatives have receded and all that is left is a nondescript sluggish present of films, puzzles, games, a walk, or forgetting to go out altogether. Having a smoothie for lunch.

This year the listlessness is different. Every period since March has been a parenthesis. The first ‘lockdown,’ hunkered down patiently until everything, it was said, would get back to normal; Summer, a breath, a change of place, but restricted still, different — another parenthesis. Back to London, back to school, this time we are expecting it, we know things will soon change again. This endless succession of unusual times, slipping from one parenthesis to the next, is what we have become accustomed to. We know not to settle, however uncomfortably, into any status quo. Nonetheless the recent sudden shutdown a few days before Christmas, at the outset of winter, feels particularly disheartening. — I know this, too, will be just another parenthesis.

Or at what point does this become the main text? There is a potent urge to resist it. For now, in the gap, I’ve made myself a smoothie for lunch.

Banana date tahini smoothie
Inspired by a smoothie from The Good Egg in Soho during the minute-and-a-half in December when it was possible to go to an exhibition and have lunch in a restaurant.

Makes two large or three medium smoothies

3 small or 2 large ripe bananas
4 dates
4 Tbsps (100ml or 1/4 cup) light tahini
Juice from 1/2 lemon (more according to taste)
3 Tbsps yogurt
4 ice cubes (optional)
150ml (1/2 cup) milk (oat, almond, or cow)
Drizzle of date syrup (optional)

Cut the bananas and dates roughly into chunks and place in a blender or food processor. Add the tahini, lemon juice, yogurt, and ice cubes (omit the ice if you prefer a very thick smoothie). Start blending and add the milk in gradually. Blend until completely smooth. Taste and add lemon juice as needed.

Serve in a large glass with a drizzle of date syrup if you happen to have some.

Banana cake

10 February 2011

I have had this recipe since I was 7 or 8 years old. I must have been in second or third grade; a friend in my class brought a banana cake to school to celebrate his birthday and offered photocopies of the recipe. I kept the photocopy, and it appears that I have collected recipes ever since. Not obsessively or excessively, but, every once in a while, I wrote down a recipe I liked.

Some years ago I copied these recipes into an orange, cloth-bound dummy book (a sample with blank pages) on the architect R.M. Schindler that I was editing at the time. The recipes compiled in the “Schindler book” (as I now very personally refer to it) are not anonymous, they are not newspaper clippings I fell across and found enticing – they are all linked to memories, and people.

This banana cake reminds me of my first school in France, of Jacob (my school friend) and his family with whom we have not completely lost touch; it evokes their music and a lemon tree in their San Francisco garden that I have seen only in photographs.

Also, it is a very good banana cake. I resisted tweaking the recipe except for the walnuts, as I seem unable to refrain from putting nuts in a cake.

***

10 Tbsps (125 g) butter

3/4 cup (150 g) brown sugar

3 eggs

3 very ripe bananas

1 lemon or orange

1 tsp vanilla extract

1 3/4 cups (200 g) flour (half whole wheat)

2 tsps baking powder

1 tsp sea salt

1 cup (100 g) shelled walnuts (optional)

***

Preheat oven to 350°F (175°C).

In a large bowl, beat butter until creamy. Add sugar and beat until light and fluffy. Add eggs and beat with a wire whisk until smooth.

Mash bananas well with a fork and add to butter/egg mixture.

Grate zest and juice the lemon (or orange) and add to batter with the vanilla extract. Mix well.

Mix together flour, baking powder, and salt in a small bowl and add to batter. Stir gently, just enough to blend everything together. Gently stir in walnuts, if using.

Line baking pan with parchment paper, butter the paper, and pour in the batter.

Into the oven for 45 to 55 minutes, until a knife inserted in the middle of the cake comes out dry. (If, like me, you like the cake to be very moist, take it out of the oven a little sooner, when the tip of the knife is still wet.)


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