Banana, Peanut Butter & Tahini Smoothie
Prep: 5 mins
Go for green by whipping up this sweet and creamy smoothie, with a nutty mix of tahini and smooth peanut butter that offsets the richness of the bananas - all brilliantly blitzed together with baby spinach and a dash of almond milk.
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Ingredients you'll need
- 2 bananas
- 2 Medjool dates
- 1 tbsp peanut butter
- 1 tbsp tahini
- 50g baby leaf spinach
- 330ml almond milk
From your kitchen
- A few ice cubes
Step by step this way
- 1.
Peel the bananas and break them into your blender. Halve the dates, scoop out the stones and add the dates to the bananas.
- 2.
Measure out 1 tbsp each peanut butter and tahini and add them too. Tuck in the baby leaf spinach. Give your carton of almond milk a good shake then pour in 330ml. Add a few ice cubes and blitz for a few mins till smooth.
- Tip
Extra nutty
You can use more peanut butter and tahini in this smoothie (although this will affect the nutritional content) or use them to make a quick and easy sauce for noodles. Mix the tahini and peanut butter with a splash of tamari, sesame oil, chilli oil, crushed garlic and rice vinegar to make a smooth sauce. Cook noodles, then drain and toss with the sauce to serve.
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