Frozen banana and peanut bowl with gvina levana and silan
A Tel Aviv café bowl: frozen banana blended with gvina levana and peanut butter into a thick, spoonable frozen cream, finished with a drizzle of peanut butter, silan, toasted oats and crunchy peanuts.
Method
- The day before, allow 5 minutes to peel the 2 large bananas, cut into 1 cm slices and freeze the 200 g flat in a container without overlapping. In the blender jug or a sealed container, mix 40 g oats with the cold milk, cover and refrigerate. As with Bircher muesli, the oats become creamy overnight. Leave the third banana whole and unpeeled.
- In the morning, toast the remaining 20 g oats in a small dry frying pan over a medium heat for 3 minutes, stirring constantly, until pale golden and nutty-smelling. Immediately tip onto a plate to stop the cooking.
- Add the still-frozen banana slices to the blender on top of the soaked oats, followed by the gvina levana, 25 g peanut butter, 2 tsp silan, 10 g, the pinch of salt and pinch of cinnamon. Blend for 30 seconds, scrape down the sides with a spatula, then blend for 15–30 seconds. If using a small blender and the blades spin without catching the mixture, add 1–2 tbsp cold milk. It is ready when smooth, with no graininess on the tongue, and forms a soft peak on the spatula like soft-serve ice cream.
- Taste: the cream should be mellow and only slightly tangy, with a clear peanut flavour. If the bananas were not ripe enough, add the reserved spoonful of silan and blend for 5 seconds.
- Stir the remaining 20 g peanut butter in a cup with a spoon. When well mixed and at room temperature, it should flow in a ribbon. Peel and slice the fresh banana. Roughly chop the peanuts on the board, or put in a bag and crush with the base of a saucepan, into pieces the size of a grain of rice.
- Divide the cream between two bowls and smooth the tops, making a shallow hollow with the back of a spoon. Arrange the banana slices, drizzle with the peanut butter, then 1 tsp silan per bowl. At the very last moment, scatter over the toasted oats and peanuts to keep them crisp. Serve immediately.
Variants and their steps remain below the recipe.
Lighter version
Sans purée de cacahuètes dans la crème, la banane et l'acidité du fromage blanc ressortent davantage ; le goût d'arachide arrive par touches dans le filet de surface. La disparition des flocons grillés retire leur croquant et leur saveur toastée, tandis que les cacahuètes concassées gardent du relief.
- Rolled oats : 40 g
- Smooth peanut butter, 100% peanuts : 30 g
Step 2: do not toast any oats; soak all 40 g the day before and use them in the cream.
Step 3: do not add peanut butter to the blender.
Step 4: the cream is mellow; the peanut flavour comes from the drizzle.
Step 5: stir the 30 g peanut butter in the cup and drizzle all of it over the bowls.
Step 6: add only the chopped peanuts, without toasted oats.
The same bowl, with the peanut flavour on top: all the peanut butter is drizzled over and none blended into the cream, keeping its flavour while using less.
On your plate
Recipe
614 kcal · protein 25 g · carbs 67 g · fat 26 g
Quantities per person
- 145 g Bananas
- 125 g Soft white cheese, 5% fat (gvina levana, 250 g pot)
- 30 g Rolled oats
- 50 g Fresh milk, 3% fat (1 litre carton)
- 22.5 g Smooth peanut butter, 100% peanuts
- 11 g Unsalted roasted peanuts
- 12.5 g Silan (date syrup)
- 0.25 g Fine salt
- 0.25 g Ground cinnamon
Cooking tips
The essential preparation takes 5 minutes the day before: frozen banana gives a thick, icy cream, while oats soaked overnight make it smooth in any blender. Without advance preparation, blend the 40 g dry oats to a fine powder for 20–30 seconds, add the milk and soak for 5 minutes while toasting the remaining oats. Use fresh but well-chilled bananas; the cream will be softer and less frozen. With spotted bananas, the reserved spoonful of silan is unnecessary. Eat immediately: after more than 10 minutes, the bowl melts and the oats thicken the cream. Blend just before serving, or loosen with 1–2 tbsp cold milk. If the peanut butter is fridge-cold or remains firm, gradually stir in 2–3 tsp hot water. It will first thicken, then loosen and flow in a ribbon. Frozen banana slices keep for a month, so prepare a container ahead.
An Israeli café bowl with gvina levana, banana and silan; a home creation.
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