Banana Butter

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.)

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