Collegiate Culinaire: Banana Butter
I stumbled across this on my new favorite website! It’s every bit as good as regular peanut butter, plus a little sweeter.
I’d make a small amount because the top layer tends to brown quickly, but it can last for almost a week in the fridge and is much easier to spread than regular organic peanut butter.
(or Better Peanut Butter)
- 1 medium banana
- 2 to 4 tablespoons peanut butter, depending on how pb-y you like it (or almond, cashew, walnut butter, etc.)
- optional: I like to add a little cinnamon
A ratio of 4 tablespoons peanut butter to 80 grams (without peel) banana (about 1/2 a large banana) is preferred by Katie, and she often uses a frozen banana, which makes this spread taste like peanut butter ice cream!
Procedure: Whir the two ingredients in your food processor or blender until smooth. Leftovers can be stored in the fridge. (If possible, it’s best to let the mixture sit for a few hours before enjoying, as the taste becomes more robust with time.)