Banana Bread Nut Butter. A spreadable version of my favorite baked good.
This, my dear friends, is one of the best creations that has came out of my kitchen. I’ve taken my love of nut butter and combined it with the comforting taste of banana bread.
To be honest, I had to think about this one for a minute. How was I going to do this? I can’t use real bananas because then I’d have to keep it in the fridge. Heaven forbid it goes bad! Then I thought about using banana chips. Even though it would probably work, I was afraid it would produce an extremely oily nut butter (with all the sugar and oil they add); plus, they’re not the healthiest “health” food.
As I’m thinking of ways I could achieve that banana flavor, it hit me! Why not use freeze dried bananas? Typically the only ingredient is bananas (no cane sugar or oil) and they are low on the smart points food chain. It HAS to work!
And it did. Oh man, it so did! The aroma alone brings me back to when I made my first ever banana bread: nutty, warming, banana-y goodness. It’s all there and it’s about to be spread everywhere and on everything. Yes, spreadable banana bread. You’re welcome.
(This recipe makes a small batch; about 3/4 cup. Feel free to double the recipe to get about 1 1/2 cups! You know you want to.)
Banana Bread Nut Butter
*This is a small batch (roughly ¾ cup). I used my 32 oz Vitamix® canister. Feel free to double the ingredients to achieve more goodness!
8oz walnuts, toasted & unsalted
1oz freeze dried bananas
1/2-1 tsp cinnamon, to taste
1/8-1/4 tsp of sea salt, to taste
• In a high powered blender or food processor, blend the walnuts until very fine.
• Add the bananas, cinnamon and salt.
• Blend on high until a creamy consistency is reached, scraping down the sides when necessary.