BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It’s quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Banana bread nut butter in a jar with a spoon

THIS BANANA BREAD NUT BUTTER IS

  • vegan
  • gluten-free
  • dairy-free
  • healthy
  • creamy
  • smooth
  • naturally sweetened
  • quick and easy to make

Creamy blend of alonds, peanuts and pecans mixed with freeze-dried bananas

WAYS TO EAT/USE NUT BUTTER

Nut butter with banana bread flavor

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

  • Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
  • Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
  • Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
  • Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
  • Sea salt – balances the sweetness.
  • Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
  • Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

  • Baking tray
  • High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
  • Glass jar with lid – for storing

Ingredients for homemeda banana nut butter

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

Almonds and pecans on a baking tray

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

Freeze-dried banana powder in a blender

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

Nut butter in high-speed blender

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

Almond pecan butter in a jar

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Banana bread nut butter in a jar with a spoon

BANANA BREAD NUT BUTTER

Plantiful Bakery
This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins
Course: Basics, Nut Butter
Cuisine: Czech
Servings: 1 cup (approx.)
Calories Per Serving: 88 kcal

Ingredients
  

  • 100 g dry roasted peanuts, unsalted
  • 80 g raw pecans
  • 80 g raw almonds
  • 20 g freeze-dried bananas
  • ½ tsp ground cinnamon
  • pinch sea salt
  • 1 tbsp maple syrup (optional)
  • 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

  • Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
  • To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
  • To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
  • To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
  • Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.
Please read my blog post above for tips and helpful information.
Keyword almonds, blender, freeze-dried bananas, maple syrup, peanuts, pecans

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

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