Hands down, y’all, this is the best nut butter you’ll ever taste. This banana nut butter is like almond butter and banana bread’s love child, so clearly, you just can’t go wrong making this one.
A while back, I found an almond and cashew butter at Costco made with dried banana. I was in love. I went back almost weekly to restock.
Unfortunately, you know how Costco is with their products; it’s here one day and gone the next. I kept telling myself that I’d find the ingredient list and make it at home one day. I finally made it last week, and let me tell you, it’s everything I remember and more.
You can smear this on anything and be happy as a clam. You can eat it on toast, sandwiches, oatmeal, waffles, and definitely straight off the spoon. The last option is how most of mine gets used.
Not only do I love the flavor, but I really like the creamy but slightly chunky texture from the hemp seeds that I added. And, it’s so easy – just a whirl in the food processor and boom, easy, peasy.
For this recipe you’ll need:
- Dried banana chips: If you can find the ones with banana as their only ingredient, that’s best. I used Bare Baked Banana Chips because they only use banana. Still, it’s okay if you can only find banana chips with some sweetener or oil.
- Roasted almonds: I bought the roasted so that I didn’t have to have an extra step of toasting the nuts. If you buy raw almonds, just make sure that you toast them to bring out the toasty, nutty flavor.
- Roasted Cashews: Again, if you get the raw, just make sure you toast them. If you buy unsalted nuts, make sure you add about ½ tsp. of salt or to taste when you blend everything up.
- Molasses: This gives a touch of sweetness, but a more complex flavor than honey, agave syrup, or sugar.
- Vanilla extract: Something to round out the flavors and make it taste more like banana nut bread.
- Hemp hearts: These add texture and essential omega-3 fatty acids, which are important in heart health. You can also substitute flaxseed or chia, but I think hemp hearts provide a better texture in this recipe.
- (Optional) Light colored oil: A little oil can help make smoother nut butter, but be sure to use a neutral-tasting one like avocado, canola, or light tasting olive oil.
Tips for making nut butter:
- You’ll need a heavy-duty food processor or blender to grind the nuts. The nuts will start off as meal, then move into clumps, then finally into creamy nut butter. This takes at least 10 minutes. I blended mine for closer to 20 minutes. I scraped down the sides every so often to make sure that everything was evenly blended.
- Use the oil if you’d like, but a little can add a creamier texture.
- If you store this nut butter at room temperature, it will naturally separate. It’s okay, you can just stir it up again. I do recommend keeping it in the fridge to not only prevent separation but also to keep fats in the nut butter from going rancid. It should keep in the fridge for about 3-4 weeks, but I have a feeling it won’t last that long!
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Banana Nut Butter
- 1 ½ cups dried banana chips (2.5-3 oz)
- 1 cup roasted almonds
- ½ cup roasted cashews salted or add ½ tsp. salt if unsalted
- 1 tbsp. molasses
- 1 tsp. vanilla extract
- 1 tbsp. light tasting olive oil optional
- 3 tbsp. hemp hearts
- Add banana chips, almonds, cashews, and molasses to a food processor or blender bowl. Pulse/blend until creamy. It will go from meal to clumpy, to creamy over about 10-20 minutes. Blend closer to 20 minutes for a creamier consistency. Add oil as needed.
- Once completely blended, add hemp hearts and pulse until just combined. Store in an airtight container for up to 4 weeks in the fridge.