Carob Molasses Banana Smoothie

Name: Carob Molasses Banana Smoothie
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium (240 g) ripe bananas, peeled, sliced into ½-inch (1 cm) rounds and frozen solid; 1½ cups (360 ml) cold whole milk, cold, dairy or unsweetened oat milk; 3 tbsp (21 g) roasted carob powder, sifted if lumpy; 2 tbsp (40 g) grape molasses (pekmez), at room temperature; 1 tbsp (15 g) tahini, well stirred (optional); ¼ tsp (½ g) ground cinnamon; 1 pinch (0.3 g) fine sea salt; 4 cubes (60 g) ice cubes, only if bananas are not fully frozen (optional)

From the MyKitchenBank Kitchen

A thick, creamy Mediterranean-style smoothie that tastes like chocolate milkshake without the cocoa. Roasted carob powder adds a mellow, cocoa-like flavor, grape molasses (pekmez) adds fruity depth, and frozen banana makes it silky.

Prep: 5 min
Cook: —
Total: 5 min
Makes: 2 smoothies (about 12 oz / 350 ml each)

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Steps

Before you start

Peel and slice the bananas, then freeze on a tray for at least 3 hours (or overnight) so the smoothie is thick and cold without ice.
Use roasted carob powder, which tastes cocoa-like. Raw carob powder is paler and sweeter.
Warm the grape molasses jar in a bowl of hot water for 2 minutes if it is stiff, so it measures and blends easily.

1
Prepare the bananas
- Make sure the banana slices are frozen completely hard.
- If they are stuck together, break them apart gently with your hands so the blender can pull them down evenly.
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Ready when: Slices are rock hard and separated.
Tip: Fully frozen fruit gives a thick, milkshake texture; thawed fruit makes a thin smoothie.
2
Load the blender
- Pour 1½ cups (360 ml) cold milk into the blender jar first.
- Add the 3 tbsp carob powder, 2 tbsp grape molasses, ¼ tsp cinnamon, a pinch of salt, and the tahini if using.
- Add the frozen banana slices on top.
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Tip: Liquid on the bottom helps the blades catch and prevents carob powder clumping at the base.
3
Blend until smooth
- Start on low speed for 10 seconds, then increase to high and blend 45–60 seconds.
- Stop and scrape down the sides with a spatula once if you see unblended banana or carob streaks.
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Ready when: Uniform chocolate-brown color, thick and creamy, with no banana chunks or powder streaks.
Tip: Do not run a standard blender nonstop for over 90 seconds; the friction warms the smoothie.
4
Adjust and serve
- Taste.
- Add 1 more tsp molasses for sweetness or a splash of milk to loosen.
- If the smoothie is not cold and thick enough, add the ice cubes and blend 20 seconds more.
- Pour into two tall glasses and serve immediately.
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Ready when: Thick enough to slowly fall off a spoon but still drinkable through a wide straw.
Tip: Grape molasses is strongly flavored; add it gradually rather than all at once.

Good to know

Tips

Very ripe, speckled bananas give the most natural sweetness, so freeze them at that stage.
Carob is naturally sweet, so taste before adding extra molasses.
Add the tahini for a richer, more traditional Mediterranean flavor and extra creaminess.
Rinse the blender right away; molasses and carob dry sticky.

Make ahead

"Freeze the sliced bananas up to 3 months ahead. You can also portion the bananas, carob, molasses, and spices into freezer bags, then just add milk and blend."

Storage & reheating

"Best served immediately. Refrigerate in a sealed jar up to 24 hours; it will separate and thicken, so shake or re-blend before drinking. Freeze leftovers in ice cube trays up to 2 months and re-blend with a splash of milk. Do not leave at room temperature over 1 hour."

Substitutions

grape molasses (pekmez) → date syrup or pure maple syrup. Same amount; date syrup is closest in flavor, maple is lighter.
cold whole milk → unsweetened almond or oat milk. Makes it dairy-free; oat milk gives the creamiest result.
roasted carob powder → unsweetened cocoa powder. Use 2 tbsp (10 g) and add 1 extra tsp molasses since cocoa is more bitter.
tahini → almond butter. Same amount for a nuttier, sweeter flavor.